Ragi adai / Finger millet adai

Ragi adai is slurrrrppyyy and yummy like all adais are. Adai is my favorite tiffen . So adai and any version of it gets full marks from me all the time. I do not like ragi in sweets and as in kanji maavu as I generally don't like sweets and I wanted to infuse it in salty sour-ey form owing to its rich nutritional spectrum and for it being so rich in calcium. I came up with a few ideas and one such was to make adais.

Recipe 1 using wholegrain

Ingredients:

Ragi/ Finger millet (wholegrain)                                 - 1 cup
Thuvaramparuppu/Toor dhal                                         - 1 and 1/4 cup
Kadalai paruppu/Chana dhal                                         - 1/4 cup
Pachaipayaru/Whole mung beans                                 -  1 cup
Payathamparuppu/ Mung dhal                                      -  1/2 cup
Ginger                                                                           -  2 inch piece
Red chillies                                                                   -  12 - 15 nos depending on one's spice level
Asafoetida                                                                    - 1/2 tsp
Salt                                                                               - As needed
Curry leaves                                                                 - 2 sprigs

Method:

1. Soak Ragi/ Finger millet, thuvaramparuppu, kadalai paruppu, pachaipayaru, payathamparuppu together for 2-3 hrs
2. Grind the soaked dhals and finger millet along with ginger, red chillies, salt, curry leaves and asafoetida powder with water to a coarse batter like the one we grind for adai.
3. Heat tawa/griddle on stove and when the griddle is hot, pour a tsp of oil, coat it fully and then pour a ladle full of batter and  spread it to make adais.

Recipe 2 to make with ragi flour/ finger millet flour

Ingredients:

Ragi/ Finger millet (flour)                                            - 1 cup
Thuvaramparuppu/Toor dhal                                       - 1 and 1/4 cup

Kadalai paruppu/Chana dhal                                         - 1/4 cup

Pachaipayaru/Whole mung beans                                 -  1 cup

Payathamparuppu/ Mung dhal                                      -  1/2 cup

Ginger                                                                           -  2 inch piece

Red chillies                                                                   -  12 - 15 nos depending on one's spice level

Asafoetida                                                                    - 1/2 tsp

Salt                                                                               - As needed

Curry leaves                                                                 - 2 sprigs

Method:

1. Soak  thuvaramparuppu, kadalai paruppu, pachaipayaru, payathamparuppu together for 2-3 hrs.
2. Mix 1 cup Ragi flour/ finger millet flour with water to make it to a thick batter. Let it rest like that for 2 -3 hrs.
3. Grind the soaked dhals along with ginger, red chillies, salt, curry leaves and asafoetida powder with water to a coarse batter like the one we grind for adai.
4. Mix the ragi/finger millet batter with the ground mixture and let it rest for 30 mins. Mix well. 
5. Heat tawa/griddle on stove and when the griddle is hot, pour a tsp spoon of oil, coat it fully and then pour a ladle full of batter and  spread it to make adais.

Ragi adai is ready to be served hot with avial, morekozhambu, morekootu, vethakozhambhu, sambhar or whichever combination that one may like.  It is deadly when cut  onion is added to the batter while making adais. There can be various versions to it by adding different veggies.