Ragi Adai Recipe / Kelvaragu Adai Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Ragi or finger millet in English, Nachani in Marathi, Kezhvaragu in Tamil is known as a perfect diabetic and infant friendly cereal. It helps to balance the insulin level for diabetic patients and it is loaded with calcium and iron. A high amount of dietary fibre present in the ragi, keeps the stomach full, minimize the food cravings and gives a filling diet for people with diabetes. I added shallots, drumstick leaves and carrot in this ragi adai to make it more nutritious and colourful. But don’t saute the drumstick leaves for a long time as it becomes dry, the iron content in it will be lost and the colour too turns pale. Coconut Chutney or Peanut Coconut Chutney is a made in heaven pair for this kelvaragu adai and I have already shared Tamilnadu style Adai Dosa Recipe prepared with different types of lentils if interested check that too…….
Check my other Ragi Recipes like
Kezhvaragu Adai Recipe
Ragi Adai Recipe | Kelvaragu Adai Recipe
Equipment
- Stovetop
- Dosa Tawa
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Ragi Flour / ராகி மாவு
- 1 Onion / பெரிய வெங்காயம்
- ½ Carrot / கேரட் (Grated)
- 1 Handful Drumstick Leaves / முருங்கை இலை
- Salt / உப்பு As Required
- Water / தண்ணீர் As Required
To Temper
- 1 tbsp Oil / எண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- ½ tsp Urad Dal / உளுத்தம்பருப்பு
- 2 to 3 Green Chilli / பச்சைமிளகாய்
- 1 sprig Curry Leaves / கருவேப்பில்லை
Instructions
- Chop the shallots, green chilli finely and grate the carrot. Remove the drumstick leaves from the stem and rinse well. Then, measure and keep all the ingredients ready.
- Heat 1 tbsp of oil in a pan, add the mustard seeds, once it starts to splutter, add the urad dal and curry leaves. Then add the shallots, green chilli and saute till translucent.
- Add the drumstick leaves, grated carrot, salt (only for the veggies) and give a quick stir. Don't saute for a long time, else the drumstick leaves and carrot turn dry.
- Mix well and keep by side. Take the ragi flour in a mixing bowl.
- To the ragi flour, add the sauteed veggies and salt (only for the flour). Then pour the water little by little as required.
- Combine the dough well, it should be moist and sticky like kozhukattai dough. If needed, add 1 or 2 tsp of oil. Divide the dough into equal-sized balls.
- In a plastic paper or banana leaf or butter paper, spread little oil, all over. Then place the dough ball and flatten it with your fingers. If there are any cracks, seal it with your fingers, I flattened the dough to medium thickness (watch my YouTube video for more details). Heat a Tawa well and carefully place the flattened adai. Simmer the flame and drizzle oil all over.
- Once it is completely cooked, flip it to the other side. Drizzle oil and cook again. It took almost 4 minutes for the adai to cook on both sides
- Serve this Ragi Adai Recipe with Onion Tomato Chutney.
Video
Notes
Tips for Kelvaragu Adai Recipe
- I used shallots / small onions for a good taste, but you can use regular onions.
- Saute the drumstick leaves and carrot just for 1 minute otherwise it turns dry, nutrients will be lost and looks pale too.
- Even little quantity of cabbage or beetroot can also be used.
- For a tangy taste, 1 tomato (de-seeded) can also be added.
- Adjust green chilli as per spice level required, it can be replaced with chilli powder too.
- Ragi flour always absorbs more water, the dough should be sticky and moist like kozhukattai dough.
- If the dough is dry, it breaks or splits while making the Ragi Adai Recipe.
- Even roll boiling water can be used to knead the dough, this method helps to cook the dough partially.
- Sour buttermilk can also be used to knead the dough which lends a nice tangy taste to the adai.
- Furthermore, cook the adai in low flame and then flip to the other side when it is completely cooked, else it sticks to the Tawa.
Kelvaragu Adai Recipe
Method for Ragi Adai Recipe
1. Chop the shallots, green chilli finely and grate the carrot. Remove the drumstick leaves from the stem and rinse well. Then, measure and keep all the ingredients ready.
2. Heat 1 tbsp of oil in a pan, add the mustard seeds, once it starts to splutter, add the urad dal and curry leaves. Then add the shallots, green chilli and saute till translucent.
3. Add the drumstick leaves, grated carrot, salt (only for the veggies) and give a quick stir. Don’t saute for a long time, else the drumstick leaves and carrot turn dry.
4. Mix well and keep by side. Take the ragi flour in a mixing bowl.
5. To the ragi flour, add the sauteed veggies and salt (only for the flour). Then pour the water little by little as required.
6. Combine the dough well, it should be moist and sticky like kozhukattai dough. If needed, add 1 or 2 tsp of oil. Divide the dough into equal-sized balls.
7. In a plastic paper or banana leaf or butter paper, spread little oil, all over. Then place the dough ball and flatten it with your fingers. If there are any cracks, seal it with your fingers, I flattened the dough to medium thickness (watch my YouTube video for more details). Heat a Tawa well and carefully place the flattened adai. Simmer the flame and drizzle oil all over.
8. Once it is completely cooked, flip it to the other side. Drizzle oil and cook again. It took almost 4 minutes for the adai to cook on both sides
Serve this Ragi Adai Recipe with Onion Tomato Chutney.
Ragi Adai With Drumstick Leaves
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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