Ragi was Mahatma Gandhi’s favorite grain. Sweet ragi adai is one of my favorite ragi dishes. I made the dough for adai with sprouted ragi flour, brown sugar and coconut. In boiling water brown sugar was dissolved, Added cardamom and small pieces of coconut. I stirred ragi flour little by little to avoid lumps and make soft dough. Made small balls, flattened each ball on a parchment paper to make the pattie. I cooked both sides on a greased skillet over medium low heat. I use heavy cast iron skillet that retains heat. Easy to make nutritious sweet patties take very little time and energy. Brown is beautiful. #rainbowweek2