Ragi Adai

Ragi Adai is an usual at our home. My mom makes them at least once a week. Ragi is very rich in calcium and iron. This Ragi adai is super easy to make and very delicious too!


Servings : 4Prep time: 5 mins Cook time: 15 mins
Ragi flour2.5 cups
Onions1 cup
Green chillies2
Drumstick leaves (Optional)1/4 cup
Curry leaves10
Coriander leaves1/4 cup
Salt1 tsp
AsofetidaA pinch
Water1.5 cups (approx)
Oil (For drizzling)1 tbsp


  • In a mixing bowl, combine Ragi flour, salt and asofetida.
  • Finely chop the onions, green chillies, curry leaves and coriander leaves. Adding drumstick leaves is optional. If you have them on hand, do add them for a more healthier Adai.
  • Mix the chopped veggies to the ragi flour.
  • Now, add water little by little until you get a smooth dough.
  • Let the dough rest for 10-15 mins.
  • Make 6 balls from the dough. Don’t make the balls too small as it is difficult to spread them on the pan.
  • Heat a pan, spread a little bit of oil. Then flatten the ragi dough balls as thinly as possible on the pan using your hands.
  • Let the Ragi adai cook in a medium/medium-low flame. After 2-3 mins, you can see the dough getting cooked and changing color. Drizzle some oil.
  • Turn the adai over and cook for another 2-3 mins. You can also cover and cook them.
  • Serve them hot with chutney of your choice! Our favorite is to have it with Peanut chutney! 🙂

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