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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.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 5 Adais


  • 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


  • 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.



  • 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.