In a kadai,melt jaggery adding the mentioned quantity of water.Strain after it melts. Again heat the syrup.

When it starts to roll boil,add the grated coconut & cardamom powder.Boil for few seconds.Now simmer the flame completely and add the ragi flour.Stir it quickly without any lumps.It will become a whole mass and leaves the kadai.

Switch off the flame and allow it to become warm.When it is warm.grease your hands with gingely oil and knead the dough very well. It would become a soft ball. Keep it covered till use.

Take a polythene sheet,make balls from the dough and pat it thin. Heat dosa pan and drop the adai. Apply little oil around and cook in medium to high flame for a minute. If you flip it quickly, adai may break because of its softness. So cook till firm. Adjust the flame accordingly. Cook both sides. Remove and serve hot !

Soak tamarind in little water and take the extract.

In a kadai, heat oil and temper mustard, urad dal, channa dal. Saute onions,green chillies, curry leaves adding salt and hing.

Now add the tamarind extract and the remaining water. Total water quantity should be 1.3 – 1.5 cups based on the quality of flour. Add turmeric powder,sambar powder and the required salt. Let it boil for 2 minutes.

Now simmer the flame completely and add the ragi flour stirring the water in one hand. It will become a whole mass. Keep it covered till use.

Switch off the flame and after it becomes warm, knead it well to make a dough.

Make balls and pat in polythene sheet for the desired thickness. Grease your hands with oil whenever necessary.

Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil. Allow it to cook till it becomes slightly firm else it will break when you flip it. Keep the flame high if needed. Cook on both sides. Remove it.

Serve hot with raita !