I wanted to try ragi adai with drumstick leaves, Last time,when I made ragi adai I didn’t get drumstick leaves.Yesterday I got a fresh huge bunch of murungai keerai(drumstick leaves) which I used for making poriyal and reserved little for making adai today, luckily I had banana leaf too, so the flavour of the adai was soo good with both the greens and the banana leaf flavour…..I had this adai for breakfast and I was so full until lunch time that I had my lunch only an hr back 🙂 This adai / roti is very healthy with both ragi and drumstick leaves having numerous health benefits….We had this with spicy chutney.
Ragi Drumstick Leaves Adai Recipe
Recipe Category: Snack | Recipe Cuisine: Indian
Ragi Flour – 1 and 1/2 cups
Drumstick Leaves – 1 and 1/2 cups
Big Onion – 1/4 cup chopped finely
Coconut – 1 tbsp finely chopped
Oil – as needed for toasting
Salt – to taste
Water – as required
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Jeera – 1/2 tsp
- Clean drumstick leaves and remove from stalk.Chop it roughly(optional),rinse it well and set aside.Now measure ragi flour and set aside.
- Heat oil in a pan – add the items under ‘to temper’, let it splutter then add onion saute for a minute then add drumstick leaves.
- Saute and cook till color starts to change and raw smell leaves,set aside for few mins to cool down.Now add this to ragi flour along with coconut pieces,required salt, give a quick mix.
- Boil water and add it little by little.Keep mixing with a laddle till it forms a smooth dough, it will be slightly sticky.Just rinse your hands with water then handle the dough.
- Grease a polythene sheet / banana leaf. Take a big lemon sized ball and place it on the greased sheet.Flatten it.Start patting it with your fingers till its thin as shown in the pic.You can make 2 adais at a time so that you can alternate them while one is getting cooked in the tawa.
- Heat dosa tawa and drizzle oil.Carefully flip the adais on the dosa tawa.Toast the adais on both the sides, drizzle oil.Flip over only when one side is cooked, cook both sides.
Serve hot with any chutney of your choice.
- You can make big adais too.
- Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
- Saute drumstick leaves until raw smell leaves, else it will give raw flavour to the adai.
- Ragi flour absorbs good amount of water, so boil more water than required.
- The dough should be moist and sticky, if its dry then the adais will have splits and will break while toasting.The consistency of the dough is more like the kozhukattai dough but sticky.
- Grease your fingers with little oil so that it doesn’t stick while flattening the adais.
- Adding boiling water helps to cook the flour partially, amma always insists to add boiling water so I follow the same.But you can add normal water too.