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.

Spicy tomato and ginger rava kanji is a traditional South Indian comfort food that combines the wholesomeness of semolina, tomatoes and ginger. This savoury porridge is nourishing and light, has a soup-like consistency and is particularly served to those recovering from illness or after childbirth.

Crispy okra with roasted peanuts is a scrumptious South Indian-style snack, offering a perfect blend of crunch, spice, and enticing aromas in each bite. The tender okra is lightly coated in seasoned flours and deep-fried until crisp, then finished with a mix of toasted peanuts, curry leaves, and coconut. It’s easy to make, bursting with flavour, and goes wonderfully with rice or phulkas and can also be enjoyed on its own as a tasty appetiser.