Ragi Adai with Drumstick Leaves Recipe | Murungai Keerai Ragi Adai - Startup Cooking

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

• ragi murukku
• ragi biscuit
• ragi semiya upma
• ragi ladoo
• ragi koozh
• ragi adai with drumstick leaves

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