Ragi drumstick leaves adai recipe, murungai keerai ragi adai recipe
Luckily, I saw a bunch of fresh drumstrick leaves in a nearby grocery store. Without hestitation, I bought it and made ragi drumstick leaves adai and drumstick leaves poriyal. I have already posted ragi adai, but this time wanted to post ragi adai with drumstick leaves.
You can serve ragi drumstick leaves adai as a breakfast or snack with chutney of your choice. I prefer to have it with rajma masala or onion chutney.
If you are looking for more ragi recipes, then you might like:
If you are looking for more drumstick leaves recipes, then you might like:
drumstick leaves adai
drumstick leaves soup
drumstick leaves thogayal
drumstick leaves dosa
drumstick leaves sambar
How to make ragi drumstick leaves adai or murungai keerai ragi adai:
1.Heat water in a pan and bring it to boil. Add ragi flour and keep stirring continuously otherwise it will get burnt in the bottom.2.Keep stirring until it reaches a porridge like consistency. Switch off and set aside.3.Once it becomes lukewarm,transfer it to a large mixing bowl and add salt, sugar and dust it with little ragi flour. Knead well to form a soft, smooth and non-sticky dough.4. Now add drumstick leaves, finely chopped onions, minced green chillies, and chopped ginger to the kneaded dough. Knead well again.5.Pinch a portion of dough and make a small ball. Place it on a ziplock bag, and then dust it with ragi flour and roll it out gently. You can also press it flat with your fingers.The dough would be soft, difficult to roll and will even start breaking. Though you cannot form an exact round shape, roll it gently as much as you could. Repeat the same for the remaining dough.6.Meantime, heat the dosa pan. Wet a white cloth or tissue paper in cold water and keep it ready. Once the dosa pan is hot, sprinkle oil. Then place the rolled ragi carefully on the dosa pan.Using the wet tissue, press it gently on all sides. Drizzle oil on all sides. The ragi rotis will take some time to get cooked. Once the rotis turn golden brown, remove it off the pan.Now, ragi adai is ready! Serve hot with rajma masala or chutney of your choice.
- Only when the water is hot, add the ragi flour and stir well continuously so that it doesn’t get burnt at the bottom. Also ragi flour will be cooked in the hot water.
- Pressing the ragi roti using a wet tissue paper will remove excess oil and the rotis will also get cooked well.
- Ragi flour will absorb lot of water, so boil more water than required.
- You can add grated carrot too.
- Grease your fingers with oil so that it doesn’t stick while flattening the adais.
- Serve Ragi Roti hot or warm if not it will taste good.