Ragi Adai


  • Ragi Flour – 2 cups
  • Onion – 2-3 (finely chopped)
  • Green Chilies – 3 (finely chopped)
  • Curry Leaves – 2 sprigs (finely chopped)
  • Coriander Leaves (Cilantro) – 1/4 cup (finely chopped)
  • Salt – to taste
  • Oil – for frying
  • Water (or Buttermilk) – to make the dough


  1. Take the ragi flour, chopped onions, green chilies, , salt, finely chopped curry leaves and coriander leaves in a big mixing bowl.
  2. Mix everything together. Sprinkle water little by little and knead to form a smooth dough. The dough should be softer than regular chapatti dough.
  3. Let the dough rest covered for 5 minutes.
  4. Heat a griddle or tawa on medium low heat. Take a lemon sized dough to make the adai.
  5. Grease a Ziploc cover or any plastic cover or a banana leaf. Place the dough ball and flatten it with your fingers to about 4-6″ diameter. With more experience, you can spread it directly on the tawa itself.
  6. Gently transfer the rolled out dough to the hot griddle.
  7. Drizzle few drops of oil along the edges. You could also make a hole in the center and put 2-3 drops of oil. This will make it extra crisp.
  8. Cook on low heat till both sides are cooked. You could cover with a lid to speed up the cooking process. Serve hot for best taste.