Sweet ragi adai recipe, made with finger millet (ragi), chopped coconut, jaggery as main ingredients. It is a very healthy breakfast that you can serve for your family especially kids as they will enjoy this sweet roti a lot. It is a rich source of calcium, iron, fiber and other minerals. We add ragi in our diet often mainly due to its high nutritional benefits, especially iron and calcium. This sweet adai is very filling and highly nutritious. It can be had for breakfast or even as an evening snack. I remember my mom’s ragi adai to be stiff and crispy. She often prepares, we used to take after coming from school. She flavored with cardamom and full of ghee. In my school times, I liked to eat food or snack with more ghee… The chopped coconut adds a nice texture to the adai. It is very healthy and can be given to children is the main motive, after they get back from school. Watch step by step pictures recipe in Tamil.
Ragi Sweet Adai-Instant Kezhvaragu Adai-South Indian Ragi Recipe
Ingredients
How to make Ragi Sweet Adai Recipe
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Firstly, to dissolve jaggery, take ½ cup jaggery with 2 cups of water.
(Ragi: jaggery: water ratio is 1: ½: 2)
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Add pinch of salt and dissolve jaggery in low flame by keep in stirring.
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After that completely strain jaggery water by strainer to remove dust particles.
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Again, add the jaggery water in to the same pan.
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Add grated coconut, some flaked coconut and ghee.
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Allow to boil.
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Dry roast the ragi flour until nice aroma comes out of it.
Once water start boiling, add roasted ragi flour by keep on stirring in low flame.
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Check the correct consistency, by touching the ragi dough with wet hand it won’t stick in hand.
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Allow to cool the ragi dough.
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Once again mix well by press down the ragi flour.
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Make small ball sized ragi dough.
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Greece the banana leaf/ foil paper.
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Flatten the dough by pressing in circle motion, in medium size, not too either thick or thin.
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Heat the dosa tawa, flip over flattened ragi dough on it.
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Drizzle required amount of ghee or oil.
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Cook in low flame, otherwise it’ll get burnt quickly and wont cook inside.
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Cook until red brown spots appear on both sides for 2-3 minutes.
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Keep it in separately every sweet ragi adai, to avoid sweating, then it’ll became soggy.
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Serve cooled sweet ragi adai.
