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
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12 adai 1x

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)
  • 34 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.
  • Category: Breakfast
  • Cuisine: Tamilnadu