Ragi adai with drumstick leaves

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.

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.

Related posts

• Aadi koozh
• Sweet kezhvaragu adai
• Ragi kara kozhukattai

Recipe card

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5 from 2 votes

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 minutes

Cook Time 15 minutes minutes

Servings 4 adai

1x2x3x

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

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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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