I always like to eat murunga keerai ragi adai (drum stick leaves / moringa keerai leaves) during rainy seasons evening. This can also be a wonderful healthy morning breakfast recipe and evening snack. Ragi adai is a simple and delicious recipe along with pickle or spicy tangy chutneys or mor kuzhambu. Do try this recipe and share your comments in the comment section below.
Ingredients: (for 2 servings 4 adais) Preparation time – 10 mins Cuisine- Indian/South-Indian/Tamilnadu Cooking time – 15 mins
- Ragi flour (finger millet) – 1.5 cups
- Onion – 1 large size
- Garlic cloves – 6-7
- Green chilli – 1-2
- Cumin seeds – 1 tsp
- Drumstick leaves – 1/2 cup
- Salt – 1 tsp (according to your taste)
- Asafoetida powder – 1 tsp
- Seasame oil – 1 cup
- Water – 1 cup
Method:
Keep a kadai in medium flame and add 2 tsp of oil, I use seasame oil since it gives a nice aroma and goes well with adai. You can use any edible oil. When the oil gets heated up add cumin seeds, chopped garlic and green chilli finely chopped. Add the chopped onions and saute them for 3-4 mins till you get a nice golden brown colour.
Add 1 tsp of asafoetida powder, add 1 cup of drumstick leaves if you want add more leaves. Saute for 3-4 mins and turn of the flame.
Add ragi flour to a bowl. To the bowl add the fried onions and leaves hot and mix well. Set aside and let it cool for 5 mins.
When the flour comes to room temperature incorporate water little by little and mix well. Form a soft dough. I have used 3/4 cups of water approximately. Do not keep long pat the adai immediately otherwise the adai may become fragile.
Now take a banana leaf and cut them to a circular shape. You can also use parchment sheet but the sheet cannot be kept on the stove long. Grease the leaf with slight oil and pat the adai till you get a nice round shape.
Now take a dosa pan and place the adai over the pan along with the banana leaves. Keep the pan in low flame and cook for long time so you get a nice crispy adai. Add oil over the sides. After 2 – 3 mins remove the banana leaf, this can be reused again.
Flip the adai to the other side and cook for another 3-4 mins in low flame. Apply oil again. Once cooked remove the adai from the pan.
Serve the Adai hot. Tomato / onion chutney/ Mor Kuzhambu or pickle goes well with adai.
For video description click the link below
The Sprouts 