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.
- 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
- 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.
- Add in the finely chopped onions, green chillies and red chillies. Saute till the onions are soft.
- 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.
- Take 1.5 cups of ragi flour in a bowl and add in the cooled onion-moringa mixture. Mix well.
- Add in the water little at a time and continue mixing. We are looking for a soft and loose dough.
- 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.
- Make a small center hole in the middle. This will allow for better cooking later. Gently remove the adai from the paper.
- Place it on a hot griddle.
- 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.
- Turn the adai and cook for a minute more until well roasted.
- Serve with coconut chutney and jaggery.
- Category: Breakfast
- Cuisine: Tamilnadu