Ragi Adai

முருங்கைக்கீரை கேழ்வரகு அடை (Murungai Keerai Kelvaragu Adai / Ragi Adai)

Ragi Adai / Murungai keerai keppai Adai is a healthy snack. This is prepared with ragi flour and drumstick leaves. We can have this as breakfast also because this is good filling food. I used red chili for spiciness. I crushed red chili so that it will be easy to make shape. My hubby always like this Adai to serve as evening snack with tea. When the adai is warm, it tastes good but you can eat even after it becomes cold.

Ingredients for Ragi Adai

Ragi flour – 1.5 cups
Drumstick leaves – 1.5 cups
Onion – 1/2 cup (finely chopped)
Dry red chilli – 5
Oil – 1.5 tsp + cooking
Mustard seeds & urad dal – 1/2 tsp
Curry leaves – 1 spring
Cumin seeds – 1/2 tsp
Shredded coconut – 1 tbs (optional)
Salt as needed

Directions

Prepare Mixing

Heat oil in a small pan and add mustard seeds & urad dal, cumin seeds.
After the seeds cracked, add curry leaves.
Once leaves pops, add chopped onion and dry red chili, sauté them until golden brown color.
Rinse the drumstick leaves with water.
Add the drumstick leaves little by little.
Sauté them until shrink.
Add the shredded coconut and sauté for a minute.
Finally add salt and mix well then switch off the flame.

Prepare Dough

Take ragi flour in a bowl and add the pan fried drumstick leaves mix.
Mix the flour then add water little by little.
Knead the Adai dough until it becomes smooth.
Make sure to keep the mixing bowl lid closed, so that the moisture of dough will be good and it won’t break while cooking.

Prepare Adai

Make small balls of dough.
Use parchment paper or polytene cover to make round pattie shape.
Place the patties in a heated dosa pan and pour oil around it.
Cook the Adai in low medium flame.
Flip the Adai after one side cooked.
Take out the Adai after completely cooked.
Murungai keerai keppai Adai ready.
Serve the Adai with tea or coffee.

Notes

Traditionally this Adai is shaped in the banana leaf.
Apply oil in the shaping surface and your hands to avoid sticking.
You can avoid drumstick leaves for this recipe.
Don’t add salt initially, it will enhance bitterness of the drumstick leaves.
Don’t knead the dough too tight or loose.
Apply oil with brush in both side for even cooking.
Press the dough with palm for perfect round shape, don’t make very thin shape.