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Ragi is a very popular millet in India and is very nutritious, healthy and apt for all age groups. What do you generally cook with ragi flour ? I generally make the steamed ada, roasted adas, kozhukatta , or the instant ragi dosas. This roasted ada uses mashed bananas that prevent the adas from drying out, as ragi in itself is a dry flour and adds the natural sweetness along with jaggery syrup. Check for alternate method, if you don't get fresh banana leaves. Quite easy to prepare, guilt free snack and enjoy with a cup of black tea !!
Watch the YouTube #shorts for the recipe & making here.
Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 6-7 adas
Author ~ Julie
Ingredients
ragi flour 1 cup
cardamom powder 1/4 tsp
roasted cumin powder 1/4 tsp
salt 1/4 tsp
bananas 4-5
grated coconut 1/2 cup
jaggery syrup 1/2 cup
banana leaves as needed
Method
- Sift the flour, add salt, cardamom powder, roasted cumin powder. Mix well.
- Purée the bananas in a blender jar. Add to the flour, add in grated coconut, pour jaggery syrup and get a dough of spreadable consistency.
- Wet your hands and spread 2 tbsps of dough in a thin layer on a clean banana leaf. Fold the leaf and place in a clay pot.
- Place the clay pot on flame and cook the ada, until the banana leaves get browned and charred. Flip and cook both sides for even cooking.
- Enjoy with black tea !!
NOTES
* You can make the same ada without banana leaves too. In that case, heat an iron griddle. Wet your fingers and spread the dough on the iron tawa like chapathis without burning your hands. Cook both sides and enjoy.
* Alter sweetness as per sweet tooth. Add more than required in dough, then only the sweetness may turn correct when cooked.
