Wholesome South Indian Ragi Adai Recipe

About this recipe

Wholesome South Indian Ragi Adai is a nutritious and hearty breakfast pancake made with ragi flour, lentils, and mild spices, perfect for a balanced start to your day. Packed with fiber and protein, this dish is designed to support weight loss goals while satisfying your taste buds with its earthy flavors. The addition of curry leaves, green chilies, and aromatic spices gives it a subtle yet delightful South Indian touch. Served warm with coconut chutney or yogurt, this wholesome meal is both delicious and fulfilling.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• - Rice Flour
• 1 kg Yellow Moong Dal
• - Grated Coconut
• 500 g Onion
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Jeera
• 200 g Dahi
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the yellow moong dal thoroughly and soak it in water for 30 minutes. Drain and grind it into a coarse paste using a blender.
2. 2. In a mixing bowl, combine ragi flour, rice flour, ground moong dal, grated coconut, chopped onion, green chilies, curry leaves, cumin seeds, turmeric powder, red chili powder, and salt.
3. 3. Add plain yogurt and mix well. Gradually add water to form a thick, spreadable batter. Stir in the chopped coriander leaves.
4. 4. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake. Cook for 2-3 minutes until the edges start to lift.
6. 6. Flip the adai carefully and cook the other side for another 2-3 minutes until golden brown and crispy.
7. 7. Repeat the process with the remaining batter, greasing the pan lightly as needed.
8. 8. Serve the ragi adai warm with coconut chutney or a dollop of plain yogurt for a wholesome breakfast.