Sunday, 3 January 2021

Ragi Drumstick Leaves Adai Recipe/Kezhvaragu Murungai Keerai Adai Recipe/Ragi Murungai Keerai Adai/Ragi Adai Recipe

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

Method

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.

Thank 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.


Until then I am signing off…

 

  




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