ragi murungai keerai adai

Ragi murungai keerai adai recipe, Finger millet adai

Ragi adai/ Kezhvaragu adai is a healthy, wholesome and quick to make breakfast/ snack prepared with ragi flour/ finger millet flour and enriched with moringa leaves/ drumstick leaves. This soft roti/adai is good for diabetic people and people on diet but still the dish does not compromise on its taste. Sounds good right? So this ragi roti veggies like carrot, spring onion can also be used to make it more healthy.This ragi roti tastes bland so it goes very well with spicy chutney and more precisely I like these these roti’s with my kara kuzhambu/ spicy tamarind gravy. So if you are looking for simple, quick yet healthy breakfast do try this at home and let me know your feedback. So let’s get to the making!
ragi murungai keerai adai recipe

Ragi murungai keerai adai recipe, Finger millet adai
Serves 3
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1. Ragi flour/ Finger millet – 1 cup
  2. 2. Onion – 1 (small sized)
  3. 3. Green chilli – 1
  4. 4. Moringa leaves/ drumstick leaves – ½ cup
  5. 5. Salt – to taste
  6. 6. Mustard seeds – ½ tsp
  7. 7. Urad dal – ½ tsp
  8. 8. Hot Water – 1 cup (approx)
  9. 9. Oil – 1 tsp + oil for making adai
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat oil in a pan to it add mustard seeds after it splutters add urad dal when it turns golden brown add chopped onions and green chilli. Saute well.
  2. When onions looks sauteed add moringa leaves and saute. When the leaves shrink add ragi flour and roast it in low flame for 4 minutes. When you get nice aroma switch off the flame.
  3. Now add the roasted mixture in a bowl, to it add salt and mix well. Now add hot water gradually to form a soft dough. Use a spoon to mix the dough as we are using hot water here to mix. Now divide the dough into equal portions. I got 6 balls.
  4. Now take a ziplock/ banana leaf, place a ragi ball on it and Now apply some oil in your fingers and flatten it into round shape.
  5. Heat a tava and slide the adai from ziplock to your palm and place the adai gently in the tava and drizzle oil around it. After 2 minutes when one side is cooked flip it carefully and cook till done. Repeat the process till all the dough balls are over. Serve it hot with spicy chutney.
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How to make Ragi murungai keerai adai with step by step images


ragi murungai keerai adai

  1. Heat oil in a pan to it add mustard seeds after it splutters add urad dal when it turns golden brown add chopped onions and green chilli. Saute well. When onions looks sauteed add moringa leaves and saute.ragi murungai keerai adai
  2. When the leaves shrink add ragi flour and roast it in low flame for 4 minutes. When you get nice aroma switch off the flame.
    ragi murungai keerai adai
  3. Now add the roasted mixture in a bowl, to it add salt and mix well. Now add hot water gradually to form a soft dough. Use a spoon to mix the dough as we are using hot water here to mix. Now divide the dough into equal portions. I got 6 balls.
    ragi murungai keerai adai
  4. Now take a ziplock/ banana leaf, place a ragi ball on it and Now apply some oil in your fingers and flatten it into round shape.ragi murungai keerai adai
  5. Heat a tava and slide the adai from ziplock to your palm and place the adai gently in the tava and drizzle oil around it. After 2 minutes when one side is cooked flip it carefully and cook till done. ( the cooked side changes to dark color) Repeat the process till all the dough balls are over. serve the adai hot with spicy chutney.
    finger millet adai

 

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