Recipe : Kelvaragu Surakkai Adai | Ragi Millet BottleGourd Adai -Breakfast Prep Time: 5 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Breakfast Yield: 4 no

About The Recipe : Usually Adai is made from lentils and rice, but today I have tried millet \ siru thaniyam adai without lentils and rice with the twist of kelvaragu \ finger millet (also called as ragi and keppai) and sorakkai (also called as bottle gourd and lauki), it came out perfectly and very easily make at home. Also kelvaragu is very high in calcium and rich in iron and fiber.

Ingredients :

Kelvaragu \ Ragi \ Finger Millet Flour - 1 cup Surakkai \ Bottle Gourd - 1 cup (grated) Shallots - 1/4 cup (finely chopped) Green Chilli - 1 no (finely chopped) Curry Leaves - 1 stk (finely chopped) Cumin Seeds Powder - 1/2 tsp Oil - required Salt to Taste.

Method :

Steps To Make The Kelvaragu and Surakkai Adai : To make the adai batter, combine the kelvaragu (ragi \ finger millet), surakkai (lauki \ bottle gourd), shallots, green chilli, curry leaves, cumin seeds powder and required salt in a mixing bowl, and mix well. (Image 1 and 2) Add required water and mix well without lumps. To make the adai, heat the iron tawa, pour a laddle ful of prepared adai batter, tilt into circle for about 1/4 inch thickness. (Image 4) Pour some oil around the sides and on top, cover and cook over medium flame. (Image 5) When the side turns brown, flip and cook til done and ready to serve. (Image 6)

Serving Suggestion : Serve hot with the coconut chutney.

Author: Kalai's Cooking Recipes