RAGI ADAI WITH DRUMSTICK LEAVES RECIPE | MURUNGAI KEERAI RAGI ADAI RECIPE – Startup Cooking
Ragi Adai with Drumstick Leaves (also known as Finger Millet /kelvaragu / keppai). Ragi Drumstick Leaves adai is essentially a flat bread packed with proteins and is a super breakfast recipe. Ragi and Drumstick leaves both are rich in iron and makes a great after school snack idea for kids.
There is no soaking, grinding or fermentation involved for this recipe. This recipe is gluten free and diabetic friendly and it goes well with coconut chutney and sambar.
Follow my step-by-step photo recipe to prepare ragi adai with drumstick leaves. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Ragi Recipes
RECIPE FOR MURUGAI KEERAI RAGI ADAI RECIPE
Course : Breakfast / Snack
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 10 min
Total Time : 25 min
INGREDIENTS
- 1 cup drumstick leaves
- 5 tsp oil – divided
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 1 big onion – finely chopped
- 1 cup ragi flour
- salt as needed
- water as required
PROCEDURE
- remove drumstick leaves from stalk
- wash the leaves
- heat a tsp of oil in a pan
- add mustard seeds and allow to crackle the seeds
- add urad dal and cumin seeds and saute for few seconds
- add finely chopped onion
- saute well until it turn translucent
- add drumstick leaves and saute well until the raw smell goes
- switch off the flame and allowed to cool
- in a mixing bowl, add ragi flour and salt
- add drumstick leaves onion mix
- mix well
- boil water and add little by little, mix with a spoon or ladle until if form a smooth dough
- dough will be sticky
- grease a parchment paper or banana leaf
- rinse hands with water and make a golf sized ball dough
- place it on the parchment paper
- spread it evenly with your fingers
- heat a tawa, invert the parchment paper on the tawa with the adai
- then slowly lift the leaf alone leaving the adai
- drizzle a tsp of oil around the adai and on the top of the adai
- cover and cook on both the sides on low medium flame
- once cooked remove from tawa. repeat the same process for the rest of the dough
- serve hot with coconut chutney or sambar
- tastes delicious
Ragi Adai with Step-By-Step Photo Recipe
take 1 cup drumstick leaves
rinse well
heat a tsp of oil in a pan
add mustard seeds and allow to crackle, urad dal and cumin seeds, saute for few seconds
add finely chopped onion
saute well
add drumstick leaves
saute well until the raw smell goes, switch off the flame and allowed to cool
boil water in a sauce pan
add ragi flour in a mixing bowl
add salt
add drumstick leaves mix
mix well with hand
add boiling water little by little, start mixing by ladle or spoon and make a dough
dough will be sticky
grease oil in a parchment paper / banana leaf
rinse hands with water and pinch a golf sized dough ball and place it in a parchment paper
spread it evenly with your fingers
place it on the hot tawa, drizzle a tsp of oil, cover and cook on both the sides until its done
serve hot with coconut chutney or sambar
