Ragi adai also known as finger millet kezhvaragu adai with drumstick leaves. With full video and step by step pictures.
You can also prepare the same WITHOUT Drumstick leaves.
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This is my long time wish to try. I always make murungai keerai adai by adding murungai keerai to the adai batter.
Usually the drumstick leaves we buy in mustafa will be too much for sambar or kootu for 3 of us.
So reserve little after cooking something and make adai. This time also I had a cup of drumstick leaves.
So I thought I will try adding it to ragi adai. It was very flavorful along with ragi and I liked it. It's very simple to make as well as a healthy one.
I already have ragi adai recipe in my blog. So first I was thinking if I have to post, but thought of making new post with full video of ragi adai. So new one.
Instructions
1. In a pan, temper with mustard and urad dal in oil. Add finely chopped onion, green chilli to it and fry till onion turns transparent.
2. Add chopped tomato, washed drumstick leaves to it.
3. Fry in medium or low flame for 2 minutes until it shrinks. Transfer to a mixing bowl. Add ragi flour and salt to it. Mix well.
4. Mix required water and make a dough. Divide into 4 equal sized balls.
5. In a banana leaf or a food grade sheet like ziploc or butter paper, grease and flatten the ragi adai.
6. Heat tawa with oil and transfer the adai to it by carefully inverting the paper over the tawa and peeling the paper off.
7. Cook in medium flame covered with a lid for one or two minutes. Flip and cook for one more minute.
Serve hot with any chutney or sambar. I like it with curd.
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Recipe card
Ragi adai recipe
Ingredients
- 1 cup Finger millet flour Ragi, kezhvaragu
- 1 cup Drumstick leaves
- 1 Onion
- 1 Tomato
- 2 Green chilli
- Salt
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 tablespoon Oil
Instructions
- In a pan, temper with mustard and urad dal in oil.
- Add finely chopped onion, green chilli to it and fry till onion turns transparent.
- After that, add chopped tomato, washed drumstick leaves to it.
- Fry in medium or low flame for 2 minutes until it shrinks.
- Transfer to a mixing bowl. Add ragi flour and salt to it. Mix well.
- Mix required water and make a dough. Divide into 4 equal sized balls.
- In a banana leaf or a food grade sheet like ziploc or butter paper, grease and flatten the ragi adai.
- Heat tawa with oil and transfer the adai to it by carefully inverting the paper over the tawa and peeling the paper off.
- Cook in medium flame covered with a lid for one or two minutes.
- Flip and cook for one more minute.
Video
Notes
- Make sure to cook drumstick leaves in low heat. Otherwise it will turn dry.
- I deseeded the tomato and chopped to add it the dough.
- The heat from sauteed onion, keerai is enough to bind the flour. So mix immediately.
- You can add buttermilk or hot water to make the adai soft.
- Add green chilli generously. Otherwise it will be bland. You can also add red chilli powder in place of green chilli.
Ranimas cookroom says
That's an old and authentic dish.. Cute photographs as usual!
Traditionally Modern Food says
Healthy and tasty tiffen
MANIMEKALAI RAMKUMAR says
I tried this dish last night, its very tasty
Raks anand says
Thank You
Girija Panchatcharam says
Hi Raks,
the subtitle is akkiroti,can u pls do the necessary.
Raks anand says
Thank you, updated now 🙂
Jothi says
Raji...need not fry the drumstick leaves.. u can add it to the batter directly. I t tastes good and nice flavour comes
G B Sathish Kumar says
What I do is, I will put Garlic, Ginger, Jeera, Green Chillies, Pudina ( Mint leaves) , Curry leaves and grind it to coarse. Then I add it to floor along with chapped Onion. It will give still better aroma.
Vaishnavi Manohar says
Yummy recipe mam
My first try from ur recipes
I LOVED IT
Sherly says
It came well with drumstick leaves.. Planning to try with methi leaves.
Raks Anand says
Thank you for your feedback!