Ragi Semiya Adai

June 14, 2009



  • One cup of ragi semiya (150 gms)
  • 1/2 cup of fresh curd
  • 2to 3 table spoon rice flour
  • 1/2 tsp cumin seeds
  • 1/2 tsp asafoetida
  • One green chilli(finely chopped)
  • 1/2 tsp red chilli powder
  • One Onion (finely chopped)
  • Half capsicum (finely chopped)
  • Half carrot (grated)
  • Few coriander leaves
  • Few curry leaves
  • Cooking oil for making adai
  • Salt to taste


Ragisemiya finished

  1. In a bowl, put ragi semiya, rice flour,  1/2 cup of curd, chopped onion,chopped capsicum, grated carrot,  green chilli,asafoetida, red chilli powder,jeera, and enough salt.
  2. Mix well.
  3. Let it remain for one hour.
  4. After one hour, add enough water to make smooth batter.
  5. The batter should be little thicker than the dosa batter.
  6. Heat a non stick tawa and pour a ladle full of batter and spread it like a round shape.
  7. Pour oil on all sides.
  8. When it is cooked on one side, flip it on other side and cook till it turns brown.
  9. Serve hot with chutney or sambar.