Kezhvaragu Murungai Keerai Adai / Finger Millet Roti

I was searching for my favourite childhood adai recipe and found at Nirmala's blog. But i could'nt get drumstick leaves/murungai ilai, all these days to try this adai, Thanks to our Apartment Security Guard, for he managed to get me few bunches of drumstick leaves yesterday. I remember my AVVA(Kollu Paati) preparing this for evening snack, and we will be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom use lots of oil to prepare this adai. I prepared this Adai Today and enjoyed the memories associated with the adai and my mom and grandmom.

Iam now sending this Ragi Adai for Meeta's Monthly Mingle-Heirloom, hosted by Jai and Bee of Jugalbandi. also the the above picture is my entry for Click-Heirloom.

How to Prepare?

(Yields about 6 adai/roti)

* Have one Cup of Kezhvaragu maavu / Ragi Flour / Finger Millet Flour, Sieve it, add a little bit of salt to taste and keep it aside.

* Chop one Red Onion and 2 Green Chilli's Finely. (If you have Mormilagaai, crush it and use instead of green chilli's for special taste.)

* Take half a cup of Drumstick leaves and keep aside.

* In a Kadaai/ Pan, Heat a tbsp of oil, add 1 tsp of mustard and let it pop, add 1 tsp of split urad dal and weight till it gets golden in colour. Now add the chopped onions and green chilli's, bit of salt and saute them till the onions turn translucent. Now add the Washed Drumstick Leaves and fry them for a minute till they start shrinking.

* Now add the onion-drumstick mix in the kadai to the ragi flour and mix well.

* Add 5 tsp's of water and mix well, till the dough is soft and come togeather into a shape. form the dough into small lemon size ball's.

* Now Heat a Griddle or Tawa.

* Have a Ziplock cover / Banana Leaf. Apply a tsp of oil over it. and keep a small ball sized dough and pat it with your palm. Now pat them evenly on all sides with your finger's, so that the adai is thin and evenly spread.

Adai Patted with Fingers ready to go on tawa.

* Now just put the Banana Leaf / Ziplock cover with adai facing the tawa, over the Hot Tawa and slowly remove the cover/ leaf, leaving the adai over the tawa. Its little complicated step, but you will learn it while doing.

* Cook the adai in slow flame and cook it on either side, it takes 4-5 minutes to get cooked evenly.

Enjoy the Adai / roti Hot with Coconut Chutney.

Iam sending this Ragi Rotti, which is healthy packed with Ragi and Drumstick leaves to Radhika's event Food for Seven Stages of Life - Pregnancy, which is co-hosted with Sudeshna.