Ragi recipes have slowly become the go-to choice for health nuts, lovers of traditional fare, and even experimental eaters. But even if you don’t fall into any of these categories, this ragi adai recipe still impresses. A flatbread made from a tempered finger millet dough, ragi adai can be consumed at breakfast, lunch, or dinner. You can pair it with sabzi, sambar, or even chutneys. And it will never fail to satisfy. Though it tends to be slightly smaller than your usual chapati, it is just as filling, if not more, because of ragi’s fibre-rich, nutrient-dense composition. Most traditional recipes, including this one, use drumstick leaves in the mix. However, you can also skip this ingredient (or add coconut to the mix). It will still yield a delicious ragi adai.