Ingredients:
Kezhvaragu/Ragi flour - 1 cup
Jaggery - 1/2 cup
Cardamom pods - 4 (powdered)
Sesame seeds - 1 tbsp (dry roasted)
Coconut - 2 tabs (cut into small pieces)
Salt - 1/2 tsp
Water
Ghee
Method:
Take ragi flour, cardamom powder, sesame seeds ,coconut and salt in a big bowl. Mix well.
In a sauce pan add jaggery and water, let it boil. Wait untill the jaggery dissolve, that's enough. Strain the jaggery syrup with filter and add into the flour mixture, mix the dough with the help of wooden spoon. Now it is ready to make adai. Apply oil in a butter paper, take a medium size ball from the dough, put in the butter paper and make like a adai with the fingers. Take a flat pan and start to heat the pan on the stove. Add 1 tsp of ghee, sift the adai from the butter paper to pan, cover with the lid, cook well and flip it on the other side cook again. Now the sweet ragi adai is ready to eat.
Kezhvaragu/Ragi flour - 1 cup
Jaggery - 1/2 cup
Cardamom pods - 4 (powdered)
Sesame seeds - 1 tbsp (dry roasted)
Coconut - 2 tabs (cut into small pieces)
Salt - 1/2 tsp
Water
Ghee
Method:
Take ragi flour, cardamom powder, sesame seeds ,coconut and salt in a big bowl. Mix well.
In a sauce pan add jaggery and water, let it boil. Wait untill the jaggery dissolve, that's enough. Strain the jaggery syrup with filter and add into the flour mixture, mix the dough with the help of wooden spoon. Now it is ready to make adai. Apply oil in a butter paper, take a medium size ball from the dough, put in the butter paper and make like a adai with the fingers. Take a flat pan and start to heat the pan on the stove. Add 1 tsp of ghee, sift the adai from the butter paper to pan, cover with the lid, cook well and flip it on the other side cook again. Now the sweet ragi adai is ready to eat.
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