Ragi is a nutritious and a healthy cereal suitable for kids, adults and for for people with diabetes since it has low glycemic index. When you go to country side, you can see that people ragi is an integral part of their diet. Ragi is THE breakfast menu for them who work for long hours, as it gives more nutrition and keeps satiated for a long time.
When we were kids, my mom used to make different recipes using ragi (finger millet) and this sweet (but not too sweet) is one of my favorite. It is very nutritious and simple to make. This vella adai is made with jaggery (aka vellam in Tamil), ragi flour, a little coconut and it is very best for breakfast. It is also a best after school snack for kids.
Last week, my mom made this vella adai for me. Each and every bite brought back the childhood memories. It was just like how the critic felt after tasting the ratatouille in the movie Ratatouille. Mother's love knows no bounds and one can feel and experience that with such comfort food and loving people with you together.
Ragi flour - 1 cup
Jaggery - 2/3 cup
Coconut - 2 tbsp, grated
Water - 2/3 cup
Butter - to serve (optional)
In a small pan add jaggery and water. Heat on a medium flame just till the jaggery dissolves. Strain to remove any impurities.
To the jaggery water and the grated coconut and ragi flour and knead to a smooth dough with a spoon (if its hot and when it is bearable, use your hand to knead). The correct consistency is the making balls out of this dough easily.
Take a piece of banana leaf or aluminium foil, smear a little oil so that it is easier to flatten the ragi flour balls. Divide the dough into 4 to 5 balls. Flatten out each finger millet ball with your fingers or palm to 6 - 7 in. diameter.
Heat a griddle on a medium flame. Add a little ghee or butter, transfer the flattened dough and cook for 2 to 3 mins.
This measurement yield 4 to 5 rotis. Serve with a little but or honey according to you preference. Enjoy a wholesome meal.
Thanks for making this MA!
This stays good for a day or two at room temperature. If refrigerated, stays for couple more days. just warm and serve!
When you knead, if it is watery, add a couple more teaspoons of the ragi flour or if it needs some water sprinkle a little water to knead.
You can make this sprouted ragi flour too.
Powdered or crushed nuts and raisins can also be added.