SWEET RAGI (KEZHVARAGU) ADAI/ROTI

Ragi sweet adai is one of the authentic, healthy recipes perfect to serve as breakfast or evening snacks. As the name itself says, the main ingredient of this sweet adai is ragi flour which is very good source of iron and for sweetness, we are adding jaggery. So definitely it is great for kids.

In our house my grand mom & my mom used to make this adai frequently. Till few decades before, we had cultivated ragi in our lands, so we used fresh pure ragi flour in our house. Nowadays everything is changedL.

OK, now let’s move on to this recipe.

RAGI SWEET ADAI

SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 15 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    2 cups Ragi flour

                                    1 cup Jaggery

                                    ½ cup grated coconut

                                    4 cardamoms

                                    3 cups water (approx.)

                                    Ghee as required

                                               

PREPARATION:

Grate the coconut and set aside.

Powder jaggery, measure and set aside.

METHOD:

In a pan take jaggery and water and let it heat.

Once the jaggery gets dissolved fully, filter the jaggery syrup to remove the impurities.

Then take the filtered syrup in the same pan and let it boil.

Then add the crushed cardamom and grated coconut and mix well. Let it boil for few more minutes.

No need to get any particular consistency.

Then add the ragi flour little by little and mix well with a ladle. Once it becomes thick dough and non sticky, remove it from the heat.

Add a teaspoon of ghee and mix well.

Let it cool down a little.

In a banana leaf or polythene cover, spread a little ghee.

Take a big lemon sized ball and spread it into medium thickened adai(not so thin/thick) by using the fingers.

Heat a dosa pan and spread some ghee. Then place the flattened adai and let it cook in medium heat.

After few miutes, flip the adai and let the other side to cook. Sprinkle some ghee on the other side too.

Once the adai got cooked on both the sides, remove from heat.

Serve hot with a small dollop of butter or ghee!!!

NOTES:

• Adding ghee gives nice taste and flavor to the adai.
• Prepare the adai as not so thick or so thin as per your wish.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan take jaggery and water and let it heat.

Once the jaggery gets dissolved fully, filter the jaggery syrup to remove the impurities.

Then take the filtered syrup in the same pan and let it boil.

Then add the crushed cardamom and grated coconut and mix well. Let it boil for few more minutes.

No need to get any particular consistency.

Then add the ragi flour little by little and mix well with a ladle. Once it becomes thick dough and non sticky, remove it from the heat.

Add a teaspoon of ghee and mix well.

Let it cool down a little.

In a banana leaf or polythene cover, spread a little ghee.

Take a big lemon sized ball and spread it into medium thickened adai(not so thin/thick) by using the fingers.

Heat a dosa pan and spread some ghee. Then place the flattened adai and let it cook in medium heat.

After few miutes, flip the adai and let the other side to cook. Sprinkle some ghee on the other side too.

Once the adai got cooked on both the sides, remove from heat.

Serve hot with a small dollop of butter or ghee!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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