Ragi sweet adai recipe, Kezhvaragu sweet adai

Ragi sweet adai/ Finger millet sweet adai/ Kezhvaragu sweet adai is a delicious and healthy breakfast / snack prepared with ragi / finger millet flour, jaggery and flavored with cardamom. This is a quick and easy to make breakfast recipe involving just handful ingredients or can be served as a quick snack to satisfy that small sweet cravings. Ragi/ Kezhavargu is usually consumed during hot/ sunny day as it acts a body coolant and I thought before summer comes to an end I shall post this recipe and finally its here. I have made this kezhvaragu sweet adai with ghee as it tastes good with that but if you don’t like it you could use regular oil. Also you can add more or less jaggery according to your liking I have used ¼ quantity as we like it that way.

I have earlier posted a savory version of Ragi / finger millet adai using moringa / drumstick leaves which is again a heathy and quick to make breakfast which can be serve with some spicy chutney. So what are you waiting for? Let’s get to the making of Finger millet sweet adai!

Here are few other recipes using Ragi/ Finger millet:

Do you like millet? Then check these out!!

Ragi sweet adai recipe, Kezhvaragu sweet adai

2020-09-17 23:37:30

Serves 3

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. Ragi flour Finger millet flour– ¾ cup
2. Jaggery – ¼ cup
3. Water – ¼ cup
4. Cardamom powder – 1/8 to ¼ tsp
5. Grated coconut – 1 tsp
6. Ghee / Oil– few tbsp (for making adai)

Note

* 1 cup = 235 ml

Instructions

Heat a pan add jaggery and water to it. When the jaggery fully dissolved put off the flame and pour it through a strainer to another bowl to get rid of dirt or sand. Now pour the jaggery mixture back in the pan. To the jaggery mixture add cardamom powder and grated coconut. Mix well.
When the mixture starts to boil add ragi flour to it and mix well. Stir continuously to get rid of lumps and you should soon see a ball of dough. Put off the flame when the mixture starts to leave the pan forming a ball of dough. Allow the mixture to become warm that can be handled by hand.
When the dough is warm dough apply ghee/ oil in both the palms. Divide the dough into equal sized balls (like golf ball)Now take a ziplock/ banana leaf/parchment paper, place a ragi ball on it and flatten it with fingers into round shape.
Heat a tawa and slide the ragi/kezhvaragu sweet adai from ziplock to your palm and place the adai gently in the tawa and drizzle ghee/ oil around it. After 2 minutes when one side is cooked flip it carefully and cook till done ( the cooked side changes to dark color) Repeat the process till all the dough balls are over. Serve the adai hot with ghee drizzled over it.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Ragi sweet adai with step by step images

Heat a pan add jaggery and water to it. When the jaggery fully dissolved put off the flame and pour it through a strainer to another bowl to get rid of dirt or sand. Now pour the jaggery mixture back in the pan.
Now to the jaggery mixture add cardamom powder and grated coconut. Mix well.
When the mixture starts to boil add ragi flour to it and mix well. Stir continuously to avoid lumps and you should soon see a ball of dough. Put off the flame when the mixture starts to leave the pan forming a ball of dough. Allow the mixture to become warm that can be handled by hand.
When the dough is warm dough apply ghee/ oil in both the palms. Divide the dough into equal sized balls (like golf ball) Now take a ziplock/ banana leaf/ parchment paper, place a ragi ball on it and flatten it with your fingers into round shape.
Heat a tawa and slide the ragi sweet adai from ziplock to your palm and place the adai gently in the tawa and drizzle ghee/ oil around it. After 2 minutes when one side is cooked flip it carefully and cook till done. ( the cooked side changes to dark color) Repeat the process till all the dough balls are over. Serve the adai hot with ghee drizzled over it.