Arisi maavu ragi adai (Rice flour and finger millet adai) is a traditional flatbread from Tamilnadu which can be served for breakfast.
Ingredients:
Brown Rice flour – 1 cup
Ragi powder – 1/4 cup (optional)
Onions – 1 large (chopped finely)
Green chillies – 2 (chopped finely)
Jeera/Cumin seeds – 1/2 tsp
Ginger – 1 tsp
Coconut grated – 1 tbsp
Curry leaves – 4 or 5 chopped
Coriander leaves – 1 tbsp chopped
Salt – As needed
Warm water – 1/2 cup
Preparation:
Heat a pan. Add oil and when it becomes hot, add the cumin seeds. When it starts to sizzle, add the green chillies, ginger, onions and the chopped curry leaves and saute it well. Take it off the fire.
Take a mixing bowl and add the rice flour and the ragi flour to it. Add the sauteed onions and green chillies which were kept aside. Also, add the coriander leaves and grated coconut to the flour mixture. Next, add little warm water and salt and make a soft dough out of it. It should be softer than the normal chapati dough. Cover and rest the dough for 5 minutes.
Heat a tava or griddle. Take a lemon sized ball and make an adai out of it. You can grease a banana leaf or a ziploc cover and make place the dough ball on it. Flatten it with your fingers to make a 5″ diameter.
Gently transfer the rolled out dough to the hot griddle and drizzle a few drops of oil all around. Cook on low heat until both the sides turn crisp. You can also cover and cook to speed up the cooking process.
Serve hot with any chutney of your choice.
Meal Haven 