Ragi Kara Adai (Finger Millet Savory Pancake)

Cooking time: 30 minutes

Ingredients

• Ragi flour or finger millet flour – 2 cup
• Grated coconut – ½ cup
• Chopped onion – ¼ cup
• Chopped curry/coriander leaves – ½ cup
• Sour and thin buttermilk – 1 cup
• Whole wheat or all purpose flour – 1 table spoon
• Asafetida powder – pinch
• Salt – as per taste
• Oil – 1 tea spoon

Method

• Put all the items, except oil and buttermilk in a bowl; mix well; add buttermilk and make a slight loose dough (if needed add little more water); slightly loose dough helps to spread adai easily on the tawa.
• Heat a tawa or skillet; when it is warm, grease and spread handful of dough thinly; make a small hole in the centre and add a drop of oil to make it crisp in the centre also; add little oil on the periphery and cook for few minutes in low flame.
• Turn and cook the other side also; repeat this for the remaining dough also.
• Serve hot with any chutney.

Tips

• Those who are not used to spread adai with hand on warm skillet, spread it on a plantain leaf or aluminum foil then lay it on hot tawa.
• Adding 1 table spoon of wheat or all purpose flour helps to spread and bind ragi flour.