Tamil Cooking Recipe

Nfs;tuF fPiu mil

rikay;: rpy;tH

Ragi Keerai Adai

Njitahd nghUl;fs;

Nfs;tuF khT - 2 fg;
eWf;fpa ntq;fhak; - 200 fpuhk;
cSj;jk; gUg;G - 100 fpuhk;
KUq;iff; fPiu - xU ifasT
gr;ir kpsfha; - 2
cg;G - Njitahd msT
fwpNtg;gpiy - rpwpJ
vz;iz - Njitahd msT

nra;Kiw

1. cSj;jk; gUg;ig 15 epkplk; ePupy; Cu itj;J ed;F miuj;Jf; nfhs;sTk;.

2. xU ghj;jpuj;jpy; Nfs;tuF khT> miuj;j cSj;jk; gUg;G> eWf;fpa ntq;fhak;> eWf;fpa
gr;ir kpsfha;> fwpNtg;gpiy> KWq;iff; fPiu > cg;G NrHj;J ed;F fyf;fTk;.
Njitf;NfHg;g rpwpJ ePH NrHf;fTk;.

3. #lhd Njhir rl;bapy; mil Cw;wp vLf;fTk;.

4. ,J Njq;fha; rl;dp> jf;fhsp rl;dp> fhu rl;dpAld; Ritahf ,Uf;Fk;

Ingredients

Raagi Flour - 2 cup
Chopped Onions - 200 gms
Split Black Gram - 100 gms
Drumstick Leaves - Hand Full
Chopped Green Chilli - 2
Salt - To Taste
Curry Leaves - Little
Oil - As required

Cooking Method

1. Soak split black gram for 15 mins and grind it as a fine paste.

2. Take ragi flour, black gram paste, chopped onion, chopped green chilli, curry leaves, drumstick leaves
and sal to taste in a vessel, sprinkle water and mix it well.

3. In a hot pan add oil and make adai in small size as you do for making dosai.

4. Ragi keerai adai is ready.

5. Taste delicious with coconut chutney, tomato chutney, kaara chutney.

cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;

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