Ragi (finger millet) is better than wheat or rice for someone looking for lower glycemic, calorie efficient food.
That’s why I took ragi powder to make some snacks as the last meal of the day for my 20.4 (20 hours fasting and 4 hours eating window) intermittent fasting.
There are recipes for ragi ada, and here’s my modified version.
Pour a tbsp of coconut oil into a tawa and add half a sliced onion. When it starts to turn brown add two cut green chilies and some crushed coriander leaves. Allow it to cool down.
Boil sweet potatoes. I have the orange colour variety. Peel the skin when it cooled down.
Take one and half cups of Ragi powder. Mix with the sliced (ideally mashed) sweet potatoes. And salt as required. Add the onion mix and mix well with hand.
It was mixing well, but some water was needed. That’s when another innovative idea struck. I had ripe and cut papaya. Added a few pieces and the mix became soft enough to make into balls.
Grease a foil or banana leaf and press the balls into ada shape carefully with hand.
Pour one tbsp of oil into a tawa. Place the flattened ada on hot oil and fry on both sides. Repeat for all the balls. The healthy ragi ada is ready.
Note: I didn’t boil the sweet potato well enough to mash properly. Mashed potato will help in making neater and evenly rolled adas.
Carrots or beetroot or even a combination can replace sweet potato. Ideally they are to be boiled thoroughly for perfect mashing which will help in making shapely adas and for better presentation.
One combination that I am looking forward to is using boiled Kerala bananas to ragi. And I will fry it well for a unique snack.