Raagi Ada is something I became familiar with while in my mother-in-law's kitchen. She makes this often, as it helps regulate sugar and has so many health benefits, she is told me. It is rich in calcium and has the ability to strengthen and cool our body. Now I, sometimes make this very South-Indian food as a snack @ home in the evenings. I have come to appreciate its taste and hope you will do too.
I used dried Methi leaves, fresh would be definitely better, add fresh if you got em...
Ingredients:
1: Raagi flour (കൂവരവ് ) -1 and a 1/2cups
2: Onion - 1/2 of a medium onion diced
3: Dry or fresh Methi leaves
( fenugreek/ vendhayam/ ഉലുവ ഇല ) -3-4 tbsp
To fry:-
4: Curry leaves - 1 sprig
5: Dry red chilly - 3 no.s( broken to small pieces)
7: Uraad Dhaal ( ഉഴുന്ന് പരിപ്പ് ) - 2 tbs
Ingredients:
1: Raagi flour (കൂവരവ് ) -1 and a 1/2cups
2: Onion - 1/2 of a medium onion diced
3: Dry or fresh Methi leaves
( fenugreek/ vendhayam/ ഉലുവ ഇല ) -3-4 tbsp
To fry:-
4: Curry leaves - 1 sprig
5: Dry red chilly - 3 no.s( broken to small pieces)
6: Channa Dhaal ( കടല പരിപ്പ്) - 2tbsp
7: Uraad Dhaal ( ഉഴുന്ന് പരിപ്പ് ) - 2 tbs
8:Mustard - 1tsp
9: Oil : - 2 tbsp
Method of preparation:
In a pan, heat the oil and let the mustard seeds splutter, then add the Channa and Urad dhaals along with the curry leaves and the dry pieces of red chilly. To this, add the diced onions and stir to let it brown a bit. Turn the heat off and add this mixture into a mixing bowl. Mix the Raagi flour and the Methi leaves into the fried onion/dhaal mixture. Add salt according to your taste and knead the dough into the consistency of chappathis or rotis/soft flat breads. Then roll the flour into lemon sized balls.
Heat up a Tava or a flat pan and add a little oil and flatten the Raagi balls with first between your palm and fingers, and then with your fingers onto the pan. Turn it over and cook both sides and continue to cook well over a medium to low heat. You can sprinkle a little olive oil/ any cooking oil over the top to keep it from getting too dry, while on heat. Enjoy this as it is, you don't really need any sides with it, but you can use chutneys if you like to. This is a really great, healthy snack.
9: Oil : - 2 tbsp
Method of preparation:
In a pan, heat the oil and let the mustard seeds splutter, then add the Channa and Urad dhaals along with the curry leaves and the dry pieces of red chilly. To this, add the diced onions and stir to let it brown a bit. Turn the heat off and add this mixture into a mixing bowl. Mix the Raagi flour and the Methi leaves into the fried onion/dhaal mixture. Add salt according to your taste and knead the dough into the consistency of chappathis or rotis/soft flat breads. Then roll the flour into lemon sized balls.
Heat up a Tava or a flat pan and add a little oil and flatten the Raagi balls with first between your palm and fingers, and then with your fingers onto the pan. Turn it over and cook both sides and continue to cook well over a medium to low heat. You can sprinkle a little olive oil/ any cooking oil over the top to keep it from getting too dry, while on heat. Enjoy this as it is, you don't really need any sides with it, but you can use chutneys if you like to. This is a really great, healthy snack.
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