Aarthi of Yummy Tummy is one such blogger buddy who has an amazing collection of recipes with detailed step-by-step instructions and pictures. She is getting married later this month and the Blogging Marathon team is holding a virtual bridal shower for her. What better way to show her how much we appreciate her than by cooking a dish from her blog? I have followed her recipe almost to the T, except for a few small changes.
Aarthi, this is for you......Wish you a very happy married life.
Ragi Adai - What you need:
Ragi(finger millet in English) flour - 1 cup
Water - 1.5 cups
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1 tsp
Broken urad dal - 1 tsp
Green chilli - 2, finely chopped
Onion - 1, finely chopped
Carrot - 1, grated
Curry leaves - a few, chopped
Heat oil in a pan. Add the urad dal and mustard seeds. When the seeds pop, add curry leaves, green chilli and onion. Saute on a low flame till the onions turn translucent. Add carrot and saute till soft. Now add water and salt and bring it to a boil. Reduce the flame and add the ragi flour little by little, stirring continuously to ensure that no lumps are formed. Keep stirring until it comes together to form a firm, soft dough.
Set aside to cool.
Oil a plastic cover.
Take a small ball of the dough and pat it into a circle on the oiled plastic sheet. Heat a tawa. Transfer the patted adai on to the tawa. Cook on medium flame until the under side turns a dark, glossy brown. This takes about a minute. Turn over and cook the other side too until dark brown.