Kezhvaragu Adai or Ragi Roti

Ragi flour is known to be a good home remedy for cold and flu and hence I remember it being prepared at home mostly during rainy days or when someone in the family is ill with cold. The drumstick leaves (murungakeerai) added to  adai fortifies it in addition to the flavour it renders. Ragi which is generally used in south India is a rich source of calcium, iron & fiber and is chosen widely for weight loss.

Serves:  2

Preparation Time:  15 minutes

Cooking Time:  20 minutes


1.      Ragi or finger millet flour – 2 cups
2.    Onion – 1
3.    Garlic – 5 cloves
4.    Salt to taste
5.     Oil as required
6.    Dry chilies – 2
7.     Mustard seeds – ½ tsp
8.    Asafoetida – 2 pinches
9.    Urad dal – ½ tbsp
10.            Gram dal – 1 tbsp
11.  Curry leaves – 1 sprig
12. Drumstick leaves (murngakeerai) – 1 cup (optional)


Step 1: Heat oil in a pan, splutter mustards seeds, sprinkle asafoetida, fry urad dal, gram dal, curry leaves and sauté chopped onion and garlic in it then add drumstick leaves to fry for a couple of minutes.

Step 2: Take ragi flour in a mixing bowl, add the seasoning prepared and make soft dough adding some salt and warm water.

Step 3: Rest the dough for 30 minutes before preparing rotis/ adais.

Step 4: Make lemon sized balls of the entire dough.

Step 5: On a plastic sheet or plate grease some oil on it, dab some oil in your fingers and pat dough into a 6” circle.

Step 6: Heat dosa tawa, grease oil and roast both the sides of roti/ adai until done.

Step 7: Serve hot topped with some ghee along with grated jaggery.


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