Ragi Murungai Keerai Adai Recipe-Finger Millet Flour & Drumstick Leaves Savory Flatbread
A diabetic friendly South Indian Recipes recipe with ragi flour (finger millet/ nagli), drumstick leaves (moringa/murungai keerai) - chopped, onion - chopped. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
30 steps- 1
To begin making Ragi Drumstick Leaves Adai recipe, first clean and finely chop the drumstick leaves and keep aside
ragi flour (finger millet/ nagli)(1 cup)drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 2
Place a pan on medium heat and add 1 teaspoon oil it
- 3
Once the oil is hot, add cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon) - 4
Once the cumin seeds crackle, add the finely chopped onions, green chilies and saute till the onions turn transparent
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)onion - chopped(1)green chilli(3)cumin seeds (jeera)(1 teaspoon) - 5
Do not brown the onions
onion - chopped(1) - 6
At this stage, add the chopped drumstick leaves
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)onion - chopped(1) - 7
Saute the drumstick leaves on low heat till the raw aroma from the leaves goes away and the leaves are cooked through
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 8
This would take about 5 to 7 minutes
- 9
If the drumstick leaves are not cooked well, the adai may taste bitter when cooked
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)salt - to taste - 10
Once the drumstick leaves are cooked well, turn of the heat and let the drumstick leaves mixture cool
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 11
Meanwhile place a Sauce Pan With Handle on high heat and add 2 cup water to it
lukewarm water - as needed - 12
Bring it to boil and add some salt
salt - to taste - 13
Take 1 cup ragi flour in a Mixing Bowl
ragi flour (finger millet/ nagli)(1 cup) - 14
Add the cooked drumstick leaves mixture and mix well
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 15
Now slowly add boiling water to the ragi mixture and keep mixing with a wooden spatula
ragi flour (finger millet/ nagli)(1 cup)lukewarm water - as needed - 16
Make sure no lumps are formed
- 17
Once it is mixed well, carefully mix the dough with hands
- 18
The dough should be soft and sticky
- 19
If the dough is too dry, the adai will break while flattening it and will also become hard on cooking
- 20
Place a Cast Iron Skillet/ tawa on a medium heat
- 21
Make a lemon sized ball of the Ragi mixture, one at a time
ragi flour (finger millet/ nagli)(1 cup) - 22
Keep rest of the dough covered with a wet cloth
- 23
Flatten the ball on banana leaf into desired size of round shape
- 24
Carefully lift the banana leaf and place it on hot tawa, and slowly peel it away from the adai
- 25
Let the adai cook on one side fully
- 26
Then flip it to cook the other side
- 27
Drizzle little oil on both sides
- 28
Let the adai become crisp from both the sides
- 29
Once the adai is cooked and is crispy on both the sides, place the adai in a serving plate
- 30
Serve Ragi Drumstick Leaves Adai recipe hot with Carrot Peanut Chutney Recipe or South Indian Coconut Chutney and Coffee
ragi flour (finger millet/ nagli)(1 cup)drumstick leaves (moringa/murungai keerai) - chopped(1 cup)
Rate this recipe
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Ragi Murungai Keerai Adai Recipe-Finger Millet Flour & Drumstick Leaves Savory Flatbread
A diabetic friendly South Indian Recipes recipe with ragi flour (finger millet/ nagli), drumstick leaves (moringa/murungai keerai) - chopped, onion - chopped. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
30 steps- 1
To begin making Ragi Drumstick Leaves Adai recipe, first clean and finely chop the drumstick leaves and keep aside
ragi flour (finger millet/ nagli)(1 cup)drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 2
Place a pan on medium heat and add 1 teaspoon oil it
- 3
Once the oil is hot, add cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon) - 4
Once the cumin seeds crackle, add the finely chopped onions, green chilies and saute till the onions turn transparent
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)onion - chopped(1)green chilli(3)cumin seeds (jeera)(1 teaspoon) - 5
Do not brown the onions
onion - chopped(1) - 6
At this stage, add the chopped drumstick leaves
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)onion - chopped(1) - 7
Saute the drumstick leaves on low heat till the raw aroma from the leaves goes away and the leaves are cooked through
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 8
This would take about 5 to 7 minutes
- 9
If the drumstick leaves are not cooked well, the adai may taste bitter when cooked
drumstick leaves (moringa/murungai keerai) - chopped(1 cup)salt - to taste - 10
Once the drumstick leaves are cooked well, turn of the heat and let the drumstick leaves mixture cool
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 11
Meanwhile place a Sauce Pan With Handle on high heat and add 2 cup water to it
lukewarm water - as needed - 12
Bring it to boil and add some salt
salt - to taste - 13
Take 1 cup ragi flour in a Mixing Bowl
ragi flour (finger millet/ nagli)(1 cup) - 14
Add the cooked drumstick leaves mixture and mix well
drumstick leaves (moringa/murungai keerai) - chopped(1 cup) - 15
Now slowly add boiling water to the ragi mixture and keep mixing with a wooden spatula
ragi flour (finger millet/ nagli)(1 cup)lukewarm water - as needed - 16
Make sure no lumps are formed
- 17
Once it is mixed well, carefully mix the dough with hands
- 18
The dough should be soft and sticky
- 19
If the dough is too dry, the adai will break while flattening it and will also become hard on cooking
- 20
Place a Cast Iron Skillet/ tawa on a medium heat
- 21
Make a lemon sized ball of the Ragi mixture, one at a time
ragi flour (finger millet/ nagli)(1 cup) - 22
Keep rest of the dough covered with a wet cloth
- 23
Flatten the ball on banana leaf into desired size of round shape
- 24
Carefully lift the banana leaf and place it on hot tawa, and slowly peel it away from the adai
- 25
Let the adai cook on one side fully
- 26
Then flip it to cook the other side
- 27
Drizzle little oil on both sides
- 28
Let the adai become crisp from both the sides
- 29
Once the adai is cooked and is crispy on both the sides, place the adai in a serving plate
- 30
Serve Ragi Drumstick Leaves Adai recipe hot with Carrot Peanut Chutney Recipe or South Indian Coconut Chutney and Coffee
ragi flour (finger millet/ nagli)(1 cup)drumstick leaves (moringa/murungai keerai) - chopped(1 cup)
Rate this recipe
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