Friday, 2 August 2013

Ragi Adai Recipe
Ragi flour / Finger millet flour - 2 cups
Murungai keerai / drumstick leaves- 2 cups
Salt to taste
Water required
Dry red chilli - 5 nos (broken)
Coconut pieces( finely chopped) - 1/4 cup
Curry leaves
Asafetida / hing- few pinch
Mustard seeds- 1/2 tsp
Urad dal- 1/2 tsp
Oil required
Ragi Drumstick Leaves Adai

Heat 1 tsp oil in a pan, when oil is hot add mustard seeds, when it crackles add urad dal, chana dal, asafetida, curry leaves, red chillies and drumstick leaves. Saute for few mins until drumstick leaves reduces in size. Remove pan from heat and allow the mixture to cool at room temperature. In a bowl add ragi flour, sauted drumstick leaves along with other ingredients, chopped coconut pieces and salt. Mix well the flour and other ingredients with fingers, slowly add water in little quantines to the flour until the dough resembles very soft chapati dough( the dough should not be hard). Heat a griddle or tawa, when hot add 1 tsp oil in the center of tawa. Grease a plastic sheet with 1/4 tsp oil, take a large lemon sized dough, place it in the center of sheet and start pressing dough with fingers until a circular and slightly thin adai is formed. Carefully remove adai dough to your palm and place it in the center of tawa. Cook ragi adai on both sides until slightly browned and crisp( if required you can smear some more oil around adai). Remove ragi drumstick leaves adai on to plate and serve hot with Vengaya Sambar
Coconut Chutney
Varamilagai Chutney
Kezhvaragu Kara Adai