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Savory Ragi Adai | How to make Savory Ragi Adai

Savory ragi adai, a simple and easy breakfast recipe, made with ragi flour, coconut and fresh herbs. A flavorsome and healthy adai, to enjoy for breakfast/dinner.
Course Breakfast, Dinner, Snack
Cuisine Asian, Indian, South-Indian
Keyword Healthy breakfast, instant adai, Kara adai, Kezhvaragu adai, ragi adai recipe, Ragi flour recipe, Ragi recipe, Ragi savory adai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • Bowls
  • Indian style mixie or any heavy blender
  • Tava for cooking the adai


  • 2 Cups of Ragi Flour¼ teaspoon hingSalt to taste
  • 2 cups Ragi flour
  • ¼ teaspoon hing/asafoetida
  • 1 teaspoon salt or to taste

To Grind

  • 1 no large onion roughly chopped
  • 1 no large tomato roughly chopped
  • 2 nos green chilies
  • 1 inch piece of ginger roughly chopped
  • ¼ cup freshly grated coconut
  • handful of coriander leaves
  • 2 sprigs of curry leaves


  • Take the ragi flour in a large bowl, add hing and salt and keep it aside.
  • Grind all the ingredients given under "To Grind" in a mixer , by adding ¼ cup water , to a paste
  • Add this ground paste to the ragi flour and make a soft, pliable dough. Add Water, only when necessary that to o a tablespoon at a time.
  • When ready to make the adai, heat a tava, amma used iron skillet. In a banana leaf, take a ping pong size ball of the dough and pat it using your fingers to make a thin round disc.
  • Invert the banana leaf on to the hot tava, with the ragi disc facing the tava. Peel the banana leaf slowly, leaving the adai on the skillet. Cook on both sides, by adding little oil/ghee. 
  • Serve ho t with a coconut chutney or some raita. Taste heavenly when had hot. I had it after my photo session, so it was a bit cold, then too it was soft.