Ragi Murungai Keerai Adai is a very healthy, filling and traditional recipe that is very commonly made in South Indian houses. Ragi Drumstick Leaves Adai can be served for breakfast or as evening snacks for kids. Ragi/Kezhvaragu is wonderful source of Calcium and protein, it also has considerable amount of iron needed for our body. Drumstick leaves/Murungaikeerai is loaded with Iron, Calcium, Potassium and important Vitamins and minerals needed for our body. Do enjoy the combined benefits of both Ragi and Drumstick leaves together in this Adai and enjoy. Meanwhile do check out other interesting and healthy Millet Recipes here , All About Millets here and Starters/Evening Snacks here
Here’s
how to make Ragi Murungai Keerai Adai with step by step photos…
Ingredients
|
Ragi Flour/Kezhvaragu Maavu |
2 cups |
|
Drumsticks Leaves/Murungai Keerai |
2 cups |
|
Onion/Vengayam |
1 finely chopped |
|
Green Chillies/Pachai Milagai |
3 finely chopped |
|
Dry Red Chillies/Kaaindha Milagai |
1 or 2 |
|
Cumin Seeds/Jeeragam |
½ tsp |
|
Oil |
2 tsp |
|
Curry Leaves |
10 finely chopped |
|
Salt |
As needed |
Preparation
time: 15 minutes Recipe Category: Breakfast/Evening
Snack
Cooking
Time: 30 -35 minutes
Recipe Cuisine: TamilNadu, India
Author:
Priya Anandakumar
Clean
the drumsticks leaves, wash it and keep
it ready.
Heat 2 tsp of oil in a pan, splutter cumin seeds.
Add finely chopped onions, green chillies, curry leaves, dry red chillies and pinch of salt.
Saute
the onions well until they turn to light golden color.
Now add the washed drumsticks leaves and mix everything really well for about a minute or two.
Add
required salt, ¼ cup of water and cook the drumstick leaves.
When the drumstick leaves have shrinked and cooked, switch off the stove. Let it cool down completely.
Take 2
cups of Ragi Flour/Kexhvaragu Maavu in a bowl and add required salt.
Add cooked drumsticks leaves/murungaikeerai [after it cools] to the flour.
Mix everything well until the murungai keerai is evenly spread.
Add water little by little and make dough similar to chapatti dough.
Note:
You can add ½ tsp of Red Chilli Powder if you want for more taste, when making
the dough.
Now make big ball out the dough to make the adai. Keep a banana leaf or plastic sheet or parchment paper on a flat surface.
Place
the ball on sheet/banana leaf, wet your fingers and pat it in to adais as
shown.
Heat
tawa, add little oil, transfer the adai to the tawa and cook on low medium
flame.
Drizzle oil on the sides and cook on both the sides evenly until done. [The color of the adai will change and you must cook on low medium flame. You need patience as it will take time to cook the adai.]
Transfer the cooked Ragi Drumsticks adai to the plate.
Delicious,
healthy and tempting Ragi Drumstick leaves adai/Rai Murungai Keerai adai is
ready to be enjoyed. You can serve with any chutney or serve it as such.
Suggestions:
You can
use shallots/sambar onions instead of regular onions for added taste.
You can
add ½ tsp of red chilli powder when making the dough if you prefer to have the
adai spicy.
I have
used the parchment paper to make the adai, so I have transferred it to my hand
and then placed it in tawa.
If you
are using banana leaf, spread two drops of oil, make the adai and the place it
on the tawa inverted and pull out the leaf separately.
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you all for visiting my space, please come back again for more and more healthy
and traditional recipes from my kitchen.
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Have a
great day and enjoy.
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