Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Murungai Keerai Ragi Adai Recipe

October 29, 2018 by Suguna Vinodh 3 Comments

Jump to Recipe·Print Recipe

Ragi-Adai-murungai-keerai-ragi-adai-recipe-17
Recipe for murungai keerai ragi adai. Healthy, nourishing and tasty adai made with ragi flour, moringa leaves and veggies. Recipe with step by step pictures.

This recipe for Ragi Adai with moringa leaves is from SKP Karuna Anna. I am a great fan of his writing. I have devoured his tamil short stories which have a simple yet compelling story line of everyday life. In Tiruvannamalai and surrounding regions, Ragi adai is made during the rainy season. Someone even commented funnily, அதனாலதான் அடைமழைனு பேர் வந்திச்சோ?! – Its called ragi “adai” because its made during “adai” mazhai (heavy rain). This is a very simple recipe to put together and makes for an excellent after school snack or even a dinner. This recipe is from his family.

Ragi-Adai-murungai-keerai-ragi-adai-recipe-1-2

Here is how to do it.
Heat Indian sesame oil in a pan and add in the chana dal and urad dal. Let the lentils brown a bit. Add in the mustard seeds. Let the seeds crackle.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-2

Add in the finely chopped onions, green chillies and red chillies. Saute till the onions are soft.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-3

Add in the murungai keerai / moringa leaves. Let it cook for 3-4 minutes. Add in the salt and remove from heat. Set aside to cool.
Note: Adding salt in the beginning will make the moringa bitter. So when cooking moringa, always add salt in the end.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-4

Take 1.5 cups of ragi flour in a bowl and add in the cooled onion-moringa mixture. Mix well.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-5

Add in the water little at a time and continue mixing. We are looking for a soft and loose dough.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-6

The dough should be soft and sticky.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-7

Shaping the Adai
Wet your hands in water and take a golf ball size dough.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-8

Place the dough on a parchment sheet / plastic sheet or banana leaves. Start patting the dough to form a circle. If the dough is very sticky, apply little water to your hands to prevent sticking.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-9

This can also be done by having a parchment on top while spreading the dough so the dough does not stick to the hands. Gently pat the dough and spread it to form a 3 inch circle. Do not spread it too big as handling the dough will be difficult if big.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-12

Ragi-Adai-murungai-keerai-ragi-adai-recipe-13

Make a small center hole in the middle. This will allow for better cooking later. Gently remove the adai from the paper.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-11

Place it on a hot griddle.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-14

Sprinkle oil on the adai and cover the griddle with a plate. Let it cook on a medium flame for about a minute and a half.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-15

Turn the adai and cook for a minute more until well roasted. I like to have two griddles while cooking adai as it takes time to cook.
The adai is ready. Its served with coconut chutney and jaggery.
Ragi-Adai-murungai-keerai-ragi-adai-recipe-16

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ragi-Adai-murungai-keerai-ragi-adai-recipe-17

Murungai Keerai Ragi Adai Recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 50 mins
  • Yield: 12 adai 1x
Print Recipe
Pin Recipe

Description

Recipe for murungai keerai ragi adai. Healthy, nourishing and tasty adai made with ragi flour, moringa leaves and veggies. Recipe with step by step pictures.


Ingredients

Scale
  • 1 tablespoon Indian sesame oil
  • 1/2 teaspoon chana dal
  • 1/4 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 1/2 cup finely chopped onions
  • 2 green chillies, finely chopped (use more if you want a spicy adai)
  • 2 dried red chillies, finely chopped
  • 2 cups cleaned and washed murungai keerai leaves / moringa leaves
  • 1 teaspoon salt
  • 1.5 cups ragi flour (1 cup = 240 ml)
  • 3–4 tablespoon Indian sesame oil / peanut oil for cooking the adai on the griddle

Instructions

  1. Heat Indian sesame oil in a pan and add in the chana dal and urad dal. Let the lentils brown a bit. Add in the mustard seeds. Let the seeds crackle.
  2. Add in the finely chopped onions, green chillies and red chillies. Saute till the onions are soft.
  3. Add in the murungai keerai / moringa leaves. Let it cook for 3-4 minutes. Add in the salt and remove from heat. Set aside to cool.
  4. Take 1.5 cups of ragi flour in a bowl and add in the cooled onion-moringa mixture. Mix well.
  5. Add in the water little at a time and continue mixing. We are looking for a soft and loose dough.
  6. Wet your hands in water and take a golf ball size dough. Place the dough on a parchment sheet / plastic sheet or banana leaves. Start patting the dough to form a circle. If the dough is very sticky, apply little water to your hands to prevent sticking.
  7. Make a small center hole in the middle. This will allow for better cooking later. Gently remove the adai from the paper.
  8. Place it on a hot griddle.
  9. Sprinkle oil on the adai and cover the griddle with a plate. Let it cook on a medium flame for about a minute and a half.
  10. Turn the adai and cook for a minute more until well roasted.
  11. Serve with coconut chutney and jaggery.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post All about Turkish soups: A hearty must-have on a dinner table in winter
Next Post → Attukal Paya – Mutton Paya – Lamb Trotters Stew

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sanaan says

    August 19, 2021 at 4:02 pm

    Soooooo helpful! Thank you <3

    Reply
    • Suguna Vinodh says

      August 19, 2021 at 7:34 pm

      Glad you liked it!

      Reply
  2. Ruchi Veer says

    October 29, 2018 at 10:21 pm

    Lovely 😘😘😘😘😘😘 Thanks so much.

    Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (32)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (48)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (61)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (81)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (34)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (16)
  • Healthy Meals (20)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (574)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (103)
  • Kurma Dishes (50)
  • Lunch Box Ideas (33)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (53)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (129)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (751)
  • Research work (2)
  • Rice Dishes (49)
  • Roti / Chapati / Paratha (18)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (48)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design