Happy's Cook

Friday, July 10, 2020

Ragi Adai Recipe | Finger Millet Adai | Ragi adai with drumstick leaves | Kezhvaragu Adai | Millet Recipes

Millets are very nutritious and I started to include millets in our routine meal plans more frequent now. When I was in Chennai, I always have a batch of homemade ragi flour from my native and I regularly make puttu with that. When Happy was a baby, we give her ragi porridge sweetened with karupatti(palm jaggery) and I stopped it after a few years when she lost interest. 
During my last India trip in December, I brought a pack of homemade ragi flour and started using it again. When I was planning to post new recipes with ragi in the blog, I found these pictures on my hard disk which was taken in 2015. Back then I made this ragi adai with homegrown drumstick leaves and homemade ragi flour. I was not really happy with the photos hence thought of discarding it. However, chances to get drumstick leaves in Sydney at the moment is not possible for me. Hence thought of sharing the recipe with the very old images that I have. I will be posting more ragi based recipes soon. Also, if you are looking for more millets recipes then please check the below links:
Ragi Flour/Finger Millet Flour - 1 Cup 
Drumstick leaves - 1 Cup 
Big Onion - 1 
Green Chilli - 1 or 2
Grated Coconut - 1/4 Cup to 1/2 Cup(optional) 
Oil - as required(to make adai) 
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard Seeds - 1/2 tsp 
Urad Dal - 1/4 tsp 
Cumin Seeds - 1/4 tsp 
1. Clean and wash the drumstick leaves. Finely chop the onion and green chilli. In a pan, add a tsp of oil and allow the mustard seeds to splutter. Then add the urad dal and cumin seeds. After a few seconds, add the onion and green chilli.
2. When the onions turn transparent, add the washed drumstick leaves. Add the required salt and cook it for 2 to 3 minutes until the leaves shrink. In a mixing bowl, add the ragi flour and required salt. Mix it evenly once and then add the cooked drumstick leaves. Along with this add the grated coconut if using.
3. Now add warm water little by little and make a smooth dough. The dough should not be dry, it should be moist and mildly sticky for even spreading. If the dough is dry, then it will crack while spreading. Now, dip your hands in water and make a big sized ball. Grease a banana leaf/aluminium foil/baking paper with oil and place the ball above it. Flatten it with your fingers into an adai as shown below.
4. Heat a dosa pan and drizzle some oil. Gently transfer the adai from the banana leaf to the pan(just flip it in the pan and release the banana leaf). Allow it to cook for one or two minutes in medium flame. Flip and cook the other side as well. Drizzle more oil if needed. 
The Nutritious adai is ready to be served. I served it with coconut chutney and Idli Milagai Podi.
Points to remember:
  • The ragi adai tastes best when served warm. 
  • The dough should not be dry, it should be moist and mildly sticky for even spreading. If the dough is dry, then it will crack while spreading. For easy handling of the sticky dough, just dip your hands in water and make balls. Also, while spreading you can grease your hands with oil.
  • You can replace drumstick leaves with grated carrot or any other preferred vegetable. Make sure to grate it finely for easy spreading.
  • I love to add grated coconut for the beautiful flavour. You can very well skip it.
Warm Regards,
Happy's Cook - Divya

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