Ragi Vegetable Adai | Finger Millet Flatbread with Veggies

“Wholesome and hearty Ragi Vegetable Adai – a nutritious twist on the traditional South Indian adai.”

This fiber-rich, iron-packed flatbread made with ragi flour (finger millet) and wheat flour is loaded with vegetables, making it a perfect healthy meal for any time of day. No fermentation needed – just mix, shape, and cook!

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🛒 Ingredients

• Ragi flour – 2 cups
• Wheat flour – 1 cup
• Water – as needed to form a soft dough
• Asafoetida (hing) – a pinch
• Salt – to taste
• Green chilies – 3 to 4, finely chopped
• Onion – 1 medium, finely chopped
• Carrot – 1 small, grated
• Capsicum – 1 small, finely chopped
• Curry leaves – a few, chopped
• Coriander leaves – a handful, finely chopped

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👩‍🍳 Instructions

1. Make the Dough

   • In a large mixing bowl, combine ragi flour and wheat flour.
   • Add chopped onions, green chilies, grated carrot, chopped capsicum, curry leaves, and coriander leaves.
   • Sprinkle in salt and a pinch of hing. Mix everything well.
   • Gradually add water, little by little, to form a soft and pliable dough.
   • Cover and rest the dough for 10–15 minutes.

2. Shape the Adai

   • Place a piece of butter paper or a banana leaf on a flat surface.
   • Wet the surface slightly with water to prevent sticking.
   • Take a small portion of the dough, roll it into a ball, and place it on the paper.
   • Using wet fingers, gently press and flatten the dough into a medium-thick round adai (not too thin or too thick).
   • Make a small hole in the center of the adai – this helps it cook evenly.

3. Cook the Adai

   • Heat a dosa tawa (flat griddle) on medium flame.
   • Carefully flip the butter paper with the adai onto the hot tawa.
   • Gently press and peel off the butter paper.
   • Drizzle a little oil around the edges and in the center hole.
   • Let it cook for 2–3 minutes on medium flame until the base firms up.
   • Flip and cook the other side.
   • Continue cooking on low flame if you want it crispier, pressing gently as needed.

4. Serve

   • Serve hot with coconut chutney, pickle, or plain curd.

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🌟 Tips

• Wet your fingers often to prevent sticking while shaping the adai.
• Add grated beetroot, spinach, or methi leaves for variation.
• Don’t skip the center hole – it helps cook the center of the adai properly.
• Cook on low flame toward the end for a crispier texture.

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🍽️ Serving Suggestions

• Great for breakfast, lunch, or a light dinner.
• Serve with:
  • Coconut chutney
  • Tomato chutney
  • Yogurt or pickle

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🥦 Nutritional Benefits

• Ragi (finger millet) – High in calcium, iron, and dietary fiber; helps manage blood sugar.
• Wheat flour – Provides energy and fiber.
• Mixed vegetables – Adds vitamins, minerals, and antioxidants.

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🔄 Variations

• ✅ Add a spoon of sesame seeds for crunch.
• ✅ Use rice flour instead of wheat for a gluten-free version.
• ✅ Add crushed pepper or cumin for a different flavor.

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Enjoy this nutritious South Indian delight warm off the tawa!

Video Tutorial