Ragi Murungai Keerai Adai Recipe – Finger Millet Flour & Drumstick Leaves Savory Flatbread
Description:
Ragi Murungai Keerai Adai is a wholesome and delicious flatbread that originates from the heart of Chettinad cuisine in Tamil Nadu, South India. This savory adai is made using nutrient-dense finger millet flour (ragi), fresh drumstick leaves (murungai keerai), and a few simple, aromatic spices. Packed with fiber, iron, and essential nutrients, it is a diabetic-friendly dish and a perfect option for a hearty South Indian breakfast or brunch. Served with flavorful chutneys or sambhar, it brings a balance of taste and health to your plate.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Ragi Flour (Finger Millet/Nagli) | 1 cup |
| Drumstick Leaves (Murungai Keerai) | 1 cup, chopped |
| Onion | 1, finely chopped |
| Green Chilies | 3, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Oil | 1 tablespoon + extra for drizzling |
| Salt | To taste |
| Lukewarm Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Fats | 3 g |
| Iron | 2 mg |
| Calcium | 80 mg |
Preparation Time & Cooking Time
| Task | Time Required |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes |
Instructions
Step 1: Prepare the Drumstick Leaves Mixture
- Begin by cleaning and finely chopping the fresh drumstick leaves. Set them aside.
- Heat a teaspoon of oil in a pan over medium heat. Add cumin seeds and let them crackle.
- Once the cumin seeds release their aroma, add the chopped onions and green chilies. Sauté until the onions turn translucent. Be careful not to brown the onions, as this could alter the flavor.
- Add the chopped drumstick leaves to the pan. Sauté them on low heat for about 5-7 minutes until they are thoroughly cooked and the raw aroma disappears.
Tip: Ensure the drumstick leaves are well-cooked to avoid bitterness in the final dish. - Turn off the heat and let the mixture cool down to room temperature.
Step 2: Prepare the Ragi Dough
- Take a mixing bowl and add 1 cup of ragi flour.
- Add the cooled drumstick leaves mixture to the bowl and mix it thoroughly.
- Meanwhile, boil 2 cups of water in a saucepan. Add salt to the water as it heats.
- Gradually add the boiling water to the ragi mixture, stirring continuously with a wooden spatula. Mix until you achieve a smooth dough without lumps.
- Once the mixture cools slightly, knead the dough with your hands. The dough should be soft and slightly sticky.
Tip: If the dough feels dry, sprinkle a little more lukewarm water to make it pliable. Dry dough may lead to cracks while flattening the adai.
Step 3: Shape and Cook the Adai
- Heat a cast-iron skillet or tawa over medium heat.
- Take a lemon-sized portion of the dough and shape it into a ball. Cover the remaining dough with a damp cloth to prevent it from drying out.
- Place the dough ball on a banana leaf or parchment paper. Flatten it gently using your fingers into a round shape of your desired thickness.
- Carefully lift the banana leaf and place the flattened dough onto the hot skillet. Gently peel off the banana leaf.
- Let the adai cook on one side until golden brown and firm. Flip it using a spatula and cook the other side. Drizzle a few drops of oil on both sides for a crispy texture.
- Once cooked evenly on both sides, transfer the adai to a serving plate. Repeat the process with the remaining dough.
Serving Suggestions
Ragi Murungai Keerai Adai tastes best when served hot. Pair it with:
- Carrot Peanut Chutney: A nutty and slightly sweet chutney to complement the earthy flavors of the adai.
- South Indian Coconut Chutney: A classic accompaniment for any South Indian breakfast.
- A cup of freshly brewed filter coffee for an authentic South Indian experience.
Enjoy the goodness of Ragi Murungai Keerai Adai as a wholesome breakfast or as a light evening meal!
