RAGI ADAI

Ragi is regularly cooked in our villages.Normally the farmers take ragi kanji(porridge) as the main breakfast in the morning.Ragi is proved to be rich in calcium, iron, protein and some nutrients rarely found in plants such as methionine.It is also gluten free.Our elders and nowadays doctors in India suggest ragi kanji for kids and old people as it digests easily and also its nutrients are easily absorbed.Ragi is also considered good diet for diabetes.My mom used to make ragi kanji, which we mix with Buttermilk and drink. She was also good in making Ragi kali(ragi balls),which tastes yummy with Tomato curry during summer time .People in villages also make ragi adai using Murungai keerai(drumstick leaves) , which tastes and smells sooo nice. This adai is rich in iron.(as both ragi and murunga keerai are rich source of iron)

I love this adai when my mom does it. but unfortunately we couldnt get this wonderful murungakerai here in US .. But i did try to substitute it by using more spinach leaves but still my adai here is almost incomplete without aroma of murungai keerai :(

INGREDIENTS:

Ragi flour-1cup

Grated coconut- 1/2 cup(opt)

Coriander- 1/2 cup

Onions (finely chopped)- 1
Green chillies(finely chopped)-accoring to taste
Greens(murungai/choppedspinach etc)- 1/2 cup

Ginger (finely chopped)-1tbs

Salt -to taste

Water -to mix

Oil-smear

METHOD:

1.Mix ragi flour,coconut, onions, curry leaves, green chilies, ginger,greens,coriander leaves, spinach and salt properly with little water and make like chapathi dough.

2. Set aside for some time.

3.Make small ball and flatten (keep the dough on banana leaf or on the tawa)with your fingers to make roti. Cook on a heated tawa .

4.Apply oil around the roti and cook at low flame till it is done with the lid closed.

5.Serve with chutney

NOTE: This adai tastes good when hot.