Kara Kezhvaraghu(Ragi) Adai.

This is as old as the land itself. This adai is made for evening munching before tea.

Ingredients:
1 cup of ragi flour.
1 tsp salt.
1 pinch of baking soda.
1 onion, chopped finely.
3-4 dry red chillies (de-seeded and shredded into small pieces).
A handful of drumstick leaves.
Some chopped coriander leaves.
1 tsp of curd.
2 tsp of shredded coconut.
Oil for frying.

Preparation:
1. Mix the ragi flour, salt, curd, baking soda with water a thick batter (more like idli mavu with little less water). Leave the contents for 10 minutes.
2. In a little oil fry the onions and coconut for 5 seconds.
3. Add the fried contents, drumstick leaves, chillies and coriander leaves to the batterand mix thoroughly.
4. Now in a heated tava, grease with oil and pour a the batter using a deep spoon. Spread it a little. Don’t spread it like dosai, more like kal dosai.
5. Pour some oil and cook it in medium flame till done. Both sides should be golden brown.
6. Remove and eat it hot with coconut chutney.