South Indian Breakfast
Traditional Ragi Murungai Keerai Adai Recipe-Finger Millet Flour & Drumstick Leaves Savory Flatbread Recipe
Learn how to prepare Traditional Ragi Murungai Keerai Adai Recipe-Finger Millet Flour & Drumstick Leaves Savory Flatbread Recipe with this simple recipe. Perfect for South Indian Breakfast and ideal for South Indian Recipes lovers....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Diabetic Friendly
Ingredients
- 1 cup Ragi Flour (Finger Millet/ Nagli)
- 1 cup Drumstick Leaves (Moringa/Murungai Keerai) - chopped
- 1 Onion - chopped
- 3 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Sunflower Oil
- Salt - to taste
- Lukewarm Water - as needed
Instructions
1
To begin making Ragi Drumstick Leaves Adai preparation guide, first wash and finely chop the drumstick leaves and keep aside.Place a skillet on medium scalding up and stream in in 1 teaspoon fat it.
2
Once the fat is scalding, stream in in cumin seeds and allow them to crackle.
3
Once the cumin seeds crackle, stream in in the finely diced onions, green chilies and saute till the onions turn transparent.
4
Do not brown the onions.
5
At this stage, stream in in the diced drumstick leaves.Saute the drumstick leaves on low scalding up till the raw aroma from the leaves goes away and the leaves are cooked through.
6
This would take about 5 to 7 moments. If the drumstick leaves are not cooked well, the adai may palate sharp when cooked.
7
Once the drumstick leaves are cooked well, turn of the scalding up and let the drumstick leaves mixture cool.Meanwhile place a coulis skillet With Handle on high scalding up and stream in in 2 cup aqua to it.
8
Bring it to bubble and stream in in some seasoning.Take 1 cup ragi dusting seasoning in a Mixing dish.
9
stream in in the cooked drumstick leaves mixture and mix gently well.
10
Now gently stream in in boiling aqua to the ragi mixture and keep mixing with a wooden spatula.
11
Make sure no lumps are formed.
12
Once it is mixed well, carefully mix gently the flour base with hands.
13
The flour base should be soft and sticky.
14
If the flour base is too dehydrated, the adai will break while flattening it and will also become hard on crafting.Place a Cast Iron Skillet/ tawa on a medium scalding up.Make a lemon sized ball of the Ragi mixture, one at a time.
15
Keep rest of the flour base covered with a wet cloth.
16
Flatten the ball on banana leaf into desired size of round shape.
17
Carefully lift the banana leaf and place it on scalding tawa, and gently skin it away from the adai.
18
Let the adai oven-cook on one side fully.
19
Then flip it to oven-cook the other side.
20
splash little fat on both sides.
21
Let the adai become crisp from both the sides.Once the adai is cooked and is crackling on both the sides, place the adai in a serving plate.enjoy Ragi Drumstick Leaves Adai preparation guide scalding with Carrot Peanut Chutney preparation guide or South Indian Coconut Chutney and Coffee.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
South Indian Breakfast
South Indian Breakfast
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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