Ragi Crepe | Ragi Adai | Finger Millet Crepes | Kids Tiffin Box Recipe
Ragi Crepe | Ragi Adai | Finger Millet Crepes is perfect for your kid’s tiffin box or for your breakfast. Add lots of veggies of your choice and make this extra delicious and healthy as well.
Ragi or nachni is also known as finger millet. This is a staple food in Bangalore (South India).
Ragi or finger millet is a superfood in fact. This is one of the healthiest cereals on this planet. Ragi is full of vitamins, minerals, and other essential nutrients.
Why ragi is a superfood?
- This is high in protein content
- Rich in calcium
- High dietary fiber
- High phytochemicals
- Excellent antioxidant
- High in phenolic content
- Low in carbohydrate (bad carb)
Health Benefits of Ragi or Finger Millets
1. One of the best cereal for weight loss and weight management. High protein and high fiber keeps you full for longer and gives satiety.
2. This is excellent for healthy bones. Keeps osteoporosis away by strengthening bones.
3. Reduces blood glucose level and hence perfect for diabetic food.
4. Reduces bad cholesterol and keeps heart healthy.
5. Reduces aging by cross-linking collagen and bringing back elasticity in skin cells. and hence reduces aging.
There are some more health benefits of consuming ragi. I may create another post for that.
However, this ragi adai or ragi crepe is an instant breakfast recipe. This takes no time to make if you have kept batter ready overnight. So if you are planning to make this for kids tiffin box, prepare batter from the night and refrigerate. This will save little time during quick morning hours.
Otherwise, it will take 15 – 20 minutes more. This is because we are adding semolina or sooji. And it requires some time to soak up water and get fluffy.
To make this healthy add some sauteed veggies to the batter. I have added carrots, peas, beans, onion to this. Grate the veggies and saute before adding to batter.
Read my instant ragi idli recipe.
Recipe Card for Ragi Crepe or Ragi Adai
Ragi Crepe | Ragi Adai | Finger Millet Crepe
- 1/2 cup ragi flour
- 1/2 cup semolina
- 1/2 cup curd
- 2.5 – 3 cups water (or as required to get idli batter consistency)
- salt to taste
- 1/2 tsp eno or fruit salt or soda
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6 – 8 curry leaves
- 1 green chili
- 1/2 tsp chopped ginger
- 1/2 tsp chopped garlic
- 1 small onion finely chopped
- 1 cup grated/finely chopped veggies (carrots, green peas, green beans, etc.)
- 1 tsp urad dal + chana dal (lentils) (optional)
Prepare Sauteed Veggies
- Heat oil in a pan. Add lentils, and let them turn little brown.
- Now add mustard seeds and cumin seeds.
- Once it spluttered, add chopped ginger, curry leaves and green chillies.
- Then add chopped onions, grated carrots, and green peas.
- Add a pinch of salt & saute for 2 minutes covering with a lid on medium flame.
- Remove from heat and transfer to another plate and cool for some time.
Prepare Batter for Dosa
- Take a large mixing bowl.
- Add in semolina, ragi flour, salt and mix well.
- Now pour in curd into it. Add water and mix well.
- Add sauteed veggies and keep the consistency of idli batter.
- Give it a nice whisk for a minute and cover with a lid.
- Let it rest for 15 minutes minimum.
- This will help semolina to soak moisture and idli will be fluffier and soft.
- After 15 minutes, whisk it well for 2 – 3 minutes.
- Add little water if the batter is turned very thick. Bring it to idli batter consistency.
- Add soda or eno powder and mix it well.
- Now heat dosa tawa or any non-stick pan.
- Grease it with a tsp oil.
- Pour in a ladleful of batter and quickly spread it to a circle.
- Keep it on medium-high flame.
- When the base layer is golden and cooked flip it to the other end.
- cook for 2 – 3 minutes.
- Remove from pan when both ends are cooked well.
- Serve these adai or crepes with any chutney and sambar.
How to Make Ragi Crepes?
In a mixing bowl add ragi flour, semolina, curd, salt and mix well. Add water to make a batter of this. Add sauteed veggies to the batter and keep it aside for 15 minutes.
Now heat a dosa tawa or regular pan. Pour a ladleful of batter and spread it evenly and quickly. Now drizzle some oil. Flip to the other side when one side is cooked. Remove from pan when both sides are cooked.
Ragi crepe or adai is ready. Serve hot with any chutney of your choice.
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