Ragi Thean Adai / Finger Millet Jaggery Adai

Ragi Thean Adai

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Ragi Thean Adai is the dish made with finger millet flour, coconut milk, jaggery and ghee-roasted nuts. When we give a bite, the jaggery syrup alike honey would drop from the chunky ragi-coconut milk Rotis which pushes me to name the dish as "Ragi Thean Adai'. 'Thean' indicates the jaggery syrup and 'Adai' indicates the Roti.
 

It seems like a traditional South Indian recipe but was found by me when I was in jiffy preparing a snack for my kid. I had some left-over coconut milk, so I prepared ragi roti using coconut milk. Roti tasted great without any side dips. All of a sudden, the idea of soaking Rotis in the jaggery syrup flashed in my mind and I tried soaking some in the syrup. It turned out to be an unbelievably delicious dessert with chunky soaked ragi pieces and the sweet jaggery syrup flavoured with the ghee-roasted nuts were kind of the yummiest thing to enjoy. This dish got added to my sweet kid's favourites list 😉

Sometimes, wonder like this may happen 🤣. A very kid-friendly recipe which could be a brunch, evening snack or could even be a health-filling and tummy-filling breakfast. I'm very glad to share my own healthy recipe 'Ragi Thean Adai' with you. Please do try and come back to leave your valuable comments.

Eager to know some other Ragi / Finger Millet Recipes?
Explore here.
1. RAGI CHOCOLATE DUMPLING
2. RAGI CHIMILI
3. RAGI BANANA MUFFIN

⏲ Preparation Time: 10 minutes

⏲ Cooking Time: 15 minutes

🍴 Servings: 3 to 4

What to Use?

To Make 'Ragi Adai': 

• Ragi flour - 1 cup
• Coconut milk- 1/3 cup
• Salt- a pinch

To Make 'Ragi Thean Adai':

• Ghee- 1 tsp
• Chopped nuts (cashews, almonds, raisins) - 2 tbsp
• Jaggery - 3/4 cup
• Water - 1 1/2 cup
• Cardamom powder - a pinch

Step-by-Step Procedure with Pictures

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How To Make?

To Make Ragi Adai:

• Take ragi flour in a large bowl.
• Add a pinch of the salt, mix, and knead to a soft dough adding coconut milk to it.

Ragi flour, salt and coconut milk

Kneaded dough for Ragi adai

• To a pan or iron skillet, flatten the ragi dough carefully with hands to make adai with 1/4 inch thickness.

 

Flattened dough - Ragi adai

• Don't pressure yourself to get the perfect circle. As we break Rotis to rough pieces, the shape doesn't matter.

Ragi adai/roti made with the remaining dough

• Sprinkle some ghee on top of adai and flip to the other side.
• Lend 30 seconds to make the other side cooked.

 

Flipped ragi adai/roti

• Prepare other Rotis with the remaining dough. I prepared three Rotis with the prepared dough.
• Let the Rotis cool for some time.

To Make Ragi Thean Adai:

• In a pan, add a tablespoon of ghee.
• Add chopped nuts to the ghee and wait until the nuts turn slightly brown.

 

Ghee-roasted cashews, almonds and raisins

• Add jaggery and water to the pan. If the jaggery you own contains impurities, kindly make syrup in some other vessel, filter the syrup and add to the pan.

 

With added jaggery

 

Jaggery and water (Jaggery syrup) along with the nuts

• Meanwhile, break the adai/roti into rough chunks and make them ready to get soaked in the hot syrup.

 

Ragi chunks - Ragi adai/roti broken into pieces

• Add the ragi chunks to the hot syrup, mix them once and switch off the stove.

 

Ragi chunks in a hot jaggery syrup

• Flavour with cardamom powder, close with a lid and rest the dessert for about 10 minutes.

 

Flavouring with cardamom powder

• Enjoy the Ragi Thean Adai after 10 minutes.

Ragi chunks after soaked in a hot jaggery syrup

Ragi Thean Adai

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Chunky blocks of ragi roti soaked in a jaggery syrup flavoured with ghee-roasted nuts and cardamom powder.

Steps Involved:

1.Take ragi flour in a large bowl. 2. Add some salt, mix, and knead to a soft dough adding coconut milk to it. 3. To a pan or iron skillet, flatten the ragi dough carefully with hands to make adai with 1/4 inch thickness. 4. Don't pressure yourself to get the perfect circle. As we break Rotis to rough pieces, the shape doesn't matter. 5. Sprinkle some ghee on top of adai and flip to the other side. 6. Lend 30 seconds to make the other side cooked. 7. Prepare other Rotis with the remaining dough. I prepared two Rotis with the prepared dough. 8. Let the Rotis cool for some time. 9. In a pan, add a tablespoon of ghee and add chopped nuts to the ghee. Wait until the nuts turn slightly brown. 10. Add jaggery and water to the pan. If the jaggery you own contains impurities, kindly make syrup in some other vessel, filter the syrup and add to the pan. 11. Meanwhile, break the adai/roti into rough chunks and make them ready to get soaked in the hot syrup. 12. Add the ragi chunks to the hot syrup, mix them once and switch off the stove. 13. Flavour with cardamom powder, close with a lid and rest the dessert for about 10 minutes. 14. Enjoy the Ragi Thean Adai after 10 minutes.

Visual Treat: 

Tips:

• Never skip roasting nuts in the ghee, as they add a great flavour to this recipe.
• Struggling for perfectly shaped adai/roti is really of no need. We just need rough chunks of the Rotis to get soaked.
• You need not boil the syrup for a long time. But, it should be hot enough to soak the chunks.
• I have also tried the Rotis without coconut milk. It tasted no less than this recipe. So, feel free to add water if you don't have coconut milk. If it is for kids, I suggest adding coconut milk. 

Chunky, Tasty and Healthy Dessert!