Ragi/Kezhvaragu Vendhaya Keerai Adai~Finger Millet & Fenugreek Pancake

Ragi/Kezhvaragu Vendhaya Keerai Adai~Finger Millet & Fenugreek/Adai

Rich in nutrients Ragi/Kezhvaragu and Fenugreek combine to give a rich and healthy Adai for breakfast. Always on the sidelines, Ragi is gaining popularity again. Always claimed as a poor mans diet, ragi is slowly getting back is much awaited recognition. I have always found ways to include them in our diet and Ragi Adai is one such attempt in including Ragi Flour.

I found fresh green fenugreek leaves at the Indian Grocery and I combined Ragi flour and few spices to make a great tasting crispy Adai for breakfast. Just serve them with pickle or ketchup for a filling and satisfying breakfast or brunch.~My contribution to JFI for Ragi event at Madhuram.

List of ingredients:

1. 2 cups Ragi flour
2. 2 cups finely chopped fenugreek/methi leaves
3. 1 cup finely chopped onions
4. 1 teaspoon finely chopped green chillies
5. ½ teaspoon cumin powder
6. ½ teaspoon turmeric powder
7. ¼ teaspoon asafoetida
8. 1/4 cup yogurt
9. Salt
10. Oil to make adai

Procedure:

1. Mix all the ingredients with water to make a thick dough. Batter consistency should be thicker than the Dosa batter, like chappati dough consistency. You should be able to make a big ball with your hands before placing on the tawa. This batter does not need any fermentation.
2. Heat a cast iron tawa/flat pan. Grease the tawa with oil.
3. Typically adai is prepared by taking a handful of batter and spreading by lightly pressing with fingers over the tawa. Take care while pressing. Spread to the thickness shown.
4. Add oil around the adai and cook on medium heat.
5. Cook both sides till crisp.
   Serve with a blob of butter, pickle,ketchup or coconut-cilantro chutney.
   

Tips: Use clarified butter/ghee instead of oil to enhance the flavor. The above measurements yields 4 adais.