Ingredients:
2 cups raagi flour
¼ cup whole wheat flour
¼ cup rice flour
1 big onion chopped fine
3 green chillies chopped fine
½ an inch ginger chopped fine
½ cup fresh coconut scrapings
1 tbs coriander leaves chopped
1 sprig curry leaves chopped
½ tsp red chillie powder
Salt to taste
Little gingelly oil
Method:
Combine all the ingredients, except the oil.
Add water little by little and knead it to a soft dough.
Heat a dosai kal, wet your palm, take a lemon sized
ball of dough.
Put the dough in the middle of the dosai kal.
Carefully pat the dough with your fingers to form a
5 inch round adai. (careful not to burn your fingers)
Drizzle little oil around and over the adai.
Cook on both sides till done.
Remove and serve with any chutney of your choice.
In the urappu adai if you want more heat,
you can add chillie flakes or birds eye chillie.
Too much of chillie powder will not taste good.
Also you can add 2 tbs of rava, some finely sliced cabbage.
Make the dough a bit softer, dropping consistency,
and fry them in oil as raagi pakoda
This Is How You Must Pat
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