Ragi Adai, Tasty Ragi Adai in Madurai, Tasty Ragi Adai Flour in Madurai

RMP Ragi Adai




  • RMP Ragi flour -1 cup
  • Jaggery - 1/2cup
  • Water - 1.3 cups (11/3 cup)
  • Grated coconut - 1/4 cup
  • Cardamom powder - 1/4 tsp


  • RMP Ragi flour - 1 cup
  • Water - 1.3 – 1.5 cups
  • Tamarind – Medium gooseberry size(optional)
  • Turmeric powder –1/8 tsp
  • Sambar powder -1 tsp
  • Green chillies - 1 no (finely chopped)
  • Big onion - 1 no
  • Curry leaves - few
  • Hing - 2 pinches
  • Coriander leaves - few To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Channa dal - 1 tsp










1.In a kadai, melt jaggery adding the mentioned quantity of water. Strain after it melts. Again heat the syrup.

2.When it starts to roll boil, add the grated coconut & cardamom powder. Boil for few seconds. Now simmer the flame completely and add the ragi flour. Stir it quickly without any lumps. It will become a whole mass and leaves the kadai.

3.Allow it to become warm. When it is warm. Grease your hands with gingely oil and knead the dough very well. It would become a soft ball.

4.Take a polythene sheet, make balls from the dough and pat it thin. Heat dosa pan and drop the adai. Apply little oil around and cook in medium to high flame for a minute. Adjust the flame accordingly. Cook both sides. Now ragi adai is ready to serve.


1.Soak tamarind in little water and take the extract.

2.In a kadai, heat oil and temper mustard, urad dal, channa dal. Saute onions, green chillies, curry leaves adding salt and hing.

3.Now add the tamarind extract and the remaining water. Total water quantity should be 1.3 – 1.5 cups. Add turmeric powder, sambar powder and the required salt. Let it boil for 2 minutes.

4.Now simmer the flame completely and add the ragi flour stirring the water in one hand. It will become a whole mass.

5.Switch off the flame and after it becomes warm, knead it well to make a dough.

6.Make balls and pat in polythene sheet for the desired thickness. Grease your hands with oil whenever necessary.

7.Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil. Allow it to cook till it becomes slightly firm. Keep the flame high if needed. Now the spicy ragi adai is ready to serve.


  • For this spicy version,adding tamarind is purely optional.But it adds a nice tangy taste to this bland ragi adai.
  • U can make it much more easy and simple by adding just finely chopped chillies instead of sambar powder and tamarind extract,It tastes great in that way too.
  • If adai comes out dry,water is not sufficient.If adai comes out too soft,water is more.So adjust accordingly
  • Also this adai may break while u flip.Its because of its softness.To overcome this problem,cook the adai in medium to high flame for 1-2 minutes and see that it has become firm.Then flip it.It will come out well.
  • Please do not cook in very high flame as it may burn the adai.
  • For variations,u can add finely chopped vegetables in spicy version.

Types of Recipes