Ragi Sweet Adai (Finger Millet Sweet Pancake)

Cooking time: 20 minutes

Ingredients

• Ragi flour – 2 cup
• Grated coconut – ½ cup
• Whole wheat or all purpose flour – 1 table spoon
• Chopped jaggery – ½ cup (adjust as per sweetness of jaggery)
• Cardamom powder – ¼ tea spoon
• Ghee or oil – 1 table spoon

Method

• Boil ¾ cups of water, add jaggery and switch off heat; dissolve jaggery in water and filter it; take ragi, whole-wheat flour, grated coconut, cardamom powder in a bowl.
• Add jaggery water, mix and make a slightly  loose dough; if needed add little more water so that you can spread it on the tawa easily; heat a pan or tawa, grease it when the pan is warm; take small amount of dough and spread on the tawa quickly; sprinkle some ghee/oil on the periphery, cook it in low flame; make a small hole in the centre and pour a drop of oil to make it crisp in the centre also.
• After few minutes turn and cook the other side also; you can see the colour change, when ragi adai is cooked; repeat this for the remaining dough also.
• Serve hot. If you keep it for long time, it may become little hard.

Tips

• Those who are not used to spread it on hot tawa, they can first spread it on a plantain leaf or aluminum foil and then lay it on the tawa.
• Whole wheat flour or all purpose flour helps to spread adai easily on tawa and to bind ragi flour.