Ragi Drumstick Leaves Adai is a healthy and diabetic friendly breakfast/dinner recipe. If you are bored of making the same breakfast recipe make this adai for a change. This adai is so filling that you can’t have more than two. If you are following my recipes regularly you would know how much I am fond of drumstick leaves.
In this recipe, I am using only ragi flour as a base ingredient. So you have to make a very soft dough in order to make this adai. There are numerous health benefits in both ragi and drumstick leaves. I have combined these two to give you a very healthy recipe. In order to prepare the recipe, remove the drumstick leaves from its stalk carefully. You can add small stalk but don’t add the thick ones as it is not good for health and even more it doesn’t get cooked. Always use tender leaves (kolundhu ilai in Tamil) or else it will give a bitter taste.
If you want to make plain adai, instead of drumstick leaves add curry leaves and coriander leaves. You can not directly pat adai on the tawa. So make sure to pat it on a ziplock bag or on a banana leaf and then transfer to the tawa. Watch the video for better understanding. You need to cook this adai on low flame only. If you did not cook ragi properly, it may lead to stomach pain. So add a generous amount of oil and cook on both sides on low flame until crisp. You can have this adai along with Coconut Chutney, Tiffin Sambar, pickle or even with curd. Now let us see how to prepare this recipe.
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- 1 Cup Drumstick leaves/Murungai keerai
- 1 tsp Mustard /kadugu
- 1 tsp Chana dal/kadalai paruppu
- 1 tsp Coconut finely chopped
- 1 Onion
- salt to taste
- 1 tbsp oil
- 1 Cup Ragi flour/Finger millet flour
- salt to taste
- oil to apply on adai
- Finely chop the onion and set aside. Heat a pan add oil. Once oil gets heated add mustard seeds, chana dal, chopped coconut. Let it crackle. Then add onion and saute until onion turns translucent. Then add drumstick leaves, a little salt and saute for 2-3 mins and set aside.
- In a wide bowl add ragi flour, cooked drumstick leaves and salt for the flour. Sprinkle little water at a time and make a chapati dough.
- Take a lemon size ball. Place it in a ziplock bag applied with oil and pat it gently. Then close with another ziplock bag and roll it thinly with a rolling pin as shown.
- Now remove the outer ziplock cover. Place the zip lock cover upside down direct on tawa as shown and remove it. You can do it this way only. You cannot take it in your hand and then place it on the tawa. It will stick to your hands or it will start to wither as we did not add any binding agents like rice or any other flour. Add generous oil on top, close the lid and cook for a while. Then open the lid and turn the adai to another side. Add oil to this side too and cook on low flame. Once both sides turn crisp, remove it on a plate and serve hot.
- If you want to make plain adai, instead of drumstick leaves add curry leaves and coriander leaves.
- You can even add finely chopped green chilies and grated ginger to enhance the taste.
- You can not directly pat adai on the tawa. So make sure to pat it on a ziplock bag or on a banana leaf and then transfer to the tawa.
- Also, the dough should not be stiff. It should be chapati dough consistency.
- If you are not able to pat and if it starts to break add more water and mix it to the proper consistency.
- Instead of ragi flour, you can use any other millet flour too.
You might also like Godhuma Adai, Drumstick Leaves Adai, Paruppu Adai.
Healthy and delicious Ragi Drumstick Leaves Adai are ready to relish.
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