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    Home » Recipes » Healthy Cooking

    Ragi adai with drumstick leaves

    February 16, 2016 by Raks Anand 9 Comments / Jump to Recipe

    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.

    ragi adai with drumstick leaves
    Jump to:
    • Instructions
    • Recipe card

    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.

    saute onion

    2. Add chopped tomato, washed drumstick leaves to it.

    saute

    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.

    mix

    4. Mix required water and make a dough. Divide into 4 equal sized balls.

    divide

    5. In a banana leaf or a food grade sheet like ziploc or butter paper, grease and flatten the ragi adai.

    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.

    cook covered

    7. Cook in medium flame covered with a lid for one or two minutes. Flip and cook for one more minute.

    ragi adai ready

    Serve hot with any chutney or sambar. I like it with curd.

    ragi adai with drumstick leaves

    Related posts

    • Aadi koozh
    • Sweet kezhvaragu adai
    • Ragi kara kozhukattai

    Recipe card

    ragi adai with drumstick leaves
    Print Pin
    5 from 1 vote

    Ragi adai recipe

    Ragi adai also known as finger millet kezhvaragu adai with drumstick leaves. With full video and step by step pictures.
    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4 adai
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Other Healthier choices for you

    • oats chilla
      Oats chilla recipe
    • Ulundu Urundai Recipe, Urad dal ladoo
    • sivapparisi-kozhukattai
      Sigappu arisi kozhukattai, red rice kozhukattai
    • Chola paniyaram recipe, white sorghum paniyaram

    Reader Interactions

    Comments

    1. Ranimas cookroom

      February 17, 2016 at 10:47 am

      That's an old and authentic dish.. Cute photographs as usual!

      Reply
    2. Traditionally Modern Food

      February 17, 2016 at 11:30 pm

      Healthy and tasty tiffen

      Reply
    3. MANIMEKALAI RAMKUMAR

      February 18, 2016 at 6:43 am

      I tried this dish last night, its very tasty

      Reply
    4. Raks anand

      February 18, 2016 at 11:05 am

      Thank You

      Reply
    5. Girija Panchatcharam

      February 21, 2016 at 1:27 am

      Hi Raks,

      the subtitle is akkiroti,can u pls do the necessary.

      Reply
    6. Raks anand

      February 21, 2016 at 1:29 am

      Thank you, updated now 🙂

      Reply
    7. Jothi

      April 18, 2016 at 8:45 am

      Raji...need not fry the drumstick leaves.. u can add it to the batter directly. I t tastes good and nice flavour comes

      Reply
    8. G B Sathish Kumar

      June 28, 2016 at 6:44 am

      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.

      Reply
    9. Vaishnavi Manohar

      March 11, 2017 at 1:48 pm

      Yummy recipe mam
      My first try from ur recipes
      I LOVED IT

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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