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Sweet Ragi adai | How to make Sweet Ragi Rotti

Sweet Ragi Adai, a sweet pancake/rotti made with ragi flour, jaggery, fresh coconut and nuts. A delicious adai that can be served for breakfast or as a evening snack.
Course Breakfast, Main Course, Snack
Cuisine Asian, Indian, South-Indian
Keyword Desi pancake, Healthy pancake, How to make ragi adai, Instant pancake recipe, instant ragi pancake, Millet breakfast, Millet pancake, Quick breakfast recipe, ragi adai recipe, Sweet pancake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • Bowl for mixing the dough
  • Tava to cook the adai/pancake
  • measuring cups/spoons


  • 2 cups ragi flour/finger millet flour
  • 2 cups powdered jaggery
  • 1.5 cups water
  • 4-5 pods cardamom, crushed
  • 1 cup freshly grated coconut
  • 10 nos almonds, powdered
  • 10 nos cashew-nuts, powdered


  • Boil 1.5 cups of water, add the powdered Jaggery to it. Let the jaggery melt. Strain for impurities and keep aside, let it cool until use. 
  • Take the ragi Flour in a large bowl. add the powdered cardamom, powdered nuts, grated coconut, Mix well
  • Add the jaggery water, little by little and form a dough. The entire jaggery water might not be used for the dough, there might be a ½ cup of jaggery water left.
  • Divide the dough into ping pong size balls. Using a banana leaf, pat the ball into a flat disc. Heat a tava, invert the banana leaf with the disc-side down on the hot skillet and peel-off the banana leaf slowly.
  • Cook the adai on both sides, using little ghee. Serve Hot. 
  • Since it is a swee adai, this doesn't need any condiment, if you still want some, serve with some sliced banana and honey on the sides.