Sweet ragi adai recipe, ragi sweet rotti

Sweet ragi adai recipe, prepared with finger millet (ragi), chopped coconut, jaggery as main ingredients. Full video, step by step pictures recipe post.

This is the first time I am making sweet adai. I like ragi savory adai, yet make less often as no one at home eats it as a meal. I am lazy to make it for myself. Somehow was craving for sweet adai for past couple of days. I referred here for measurements.  I thought I will make sweet adai, just like I make sweet adai with rice flour. Followed the same method as I prepare dough for rice sweet adai and pidi kozhukattai and it turned out really good.

I remember my mom's ragi adai to be stiff and crispy than this one, I guess she roasts the flour and prepares sweet ragi adai. It adds flavour but I liked this one too. The chopped coconut adds a nice texture to the adai.

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5 from 1 vote

Ragi sweet adai recipe

Ragi sweet adai recipe, prepared with finger millet (ragi), chopped coconut, jaggery as main ingredients. Full video, step by step pictures recipe post.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 5 Adais

1x2x3x

Cup measurements

Ingredients

• Ragi / kezhvaragu - 1 cup finger millet flour
• Jaggery - ½ cup powdered
• Water - 2 cups
• chopped coconut - 3 tbsp
• cardamom - 1 powdered
• Salt - a generous pinch
• Ghee/ oil - as needed

Instructions

• Take jaggery, water in a heavy bottomed pan.
• Once jaggery is dissolved, filter it using metal strainer.
• Wash the vessel, again start heating the jaggery syrup.
• Add coconut, cardamom, salt to it. Add ragi to it.
• Stir briskly and cook until a dough forms. It could take roughly 5 mins.
• Keep covered. Once cool down, divide to 5 equal sized balls.
• In a grease surface, flatten the balls to make thick adai.
• Cook both sides over medium heat until golden spots appear here and there and turns crisp.

Video

Notes

• Powder jaggery and measure, otherwise the quantity varies. Stir over medium heat.
• This water ratio gives soft adai. if you want in stiffer side, you can use 1 & ½ cups water instead of 2 cups.
• You can add 2 cardamoms if you like the flavour.
• Ragi takes bit of time to cook, so both while making dough and while cooking over tawa, it will take some time.
• I used banana leaf for flattening. it will be easy to flip over the tawa. You can also use butter paper/ baking sheets. If using ziplock/ plastic sheets, do not invert directly on hot tawa. It will stick as it will melt in heat.

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How to make sweet ragi adai recipe steps:

1. 1. Take jaggery, water in a heavy bottomed pan, stir over medium heat.
   2. Once jaggery is dissolved, filter it using metal strainer.
   3. Add coconut, cardamom, salt to it. Add ragi to it.
   4. Stir briskly and cook until a dough forms. It could take roughly 5 mins.
   5. Keep covered. Once cool down, divide to 5 equal sized balls.
   6. In a grease surface, flatten the balls to make thick adai.
   7. Cook both sides over medium heat until golden spots appear here and there and turns crisp.

Serve hot/ warm.