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Ragi Adai Recipe Step by Step
Serve hot with coconut chutney. Pin
Expert Tips
You can make big adais too. You can even add murungakeerai / drumstick leaves to this adai.Just saute for a minute and add it to the flour then form the dough. 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. Ragi flour absorbs good amount of water, so boil more water. 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.
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Murungai Keerai Ragi Adai
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. Pin 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. Pin
Ingredients
Ragi Flour – 1 and 1/2 cups Drumstick Leaves – 1 and 1/2 cups Big Onion – 1/4 cup chopped finely Coconut – 1 tablespoon finely chopped Oil – as needed for toasting Salt – to taste Water – as required
To temper:
Oil – 1 teaspoon Mustard seeds – 1 teaspoon Urad dal – 1/2 teaspoon Jeera – 1/2 teaspoon
Method
Serve hot with any chutney of your choice.
Tips
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.
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