RAGI - COLLARD ADAI

Its great to be back into blogging after a enjoying my vacation with friends and families, climate(though its hot ... i love the climate.)crowd, noise,pollution above all...yummy food,..ummm... thinking of food makes me miss Chennai.Although we do eat only Indian food daily... something is different in India.... may be taste of vegetable or water or the love with which its cooked...
Anyway coming to my recipes ... Here is a easy,tasty ,healthy breakfast RAGI ADAI
Ragi is considered to be good for diabetic and it is believed ,specially in Tamil nadu that having Ragi porridge with buttermilk is good during summer.It is rich In Thiamin, good source of fiber and Iron. My mom used to make Ragi Kanji/Koozh(porridge), steamed Kozhukatti, Dosai,Puttu and my favorite Adai using Murungai keerai(drumstick leaves).drumstick leaves as many of us know is rich in iron.But here since we don't get drumstick leaves i have substituted it with collard greens ,as i feel it has somewhat same texture and taste as drumstick.
INGREDIENTS:( all the measurements are approximate)
Ragi flour- 1cup
Salt -to taste
Chopped Green chilli- to taste( my mom uses chilli powder)
Chopped Collard greens-1/2 cup
Chopped corriander and curry leaves
Onion- 1/4 cup
Chopped Ginger- 1/4 tsp
Oil- 1 tsp
Water- to mix(my mom uses little bit of curds to the water to get the sour taste.)
METHOD:
1) Mix all the ingredients together with water to get loose chapathi dough consistency.
2) Make small balls .
3)Heat dosa pan and flatten the ragi balls and cook on both sides, smearing oil.
Serve hot with spicy chutnet.
NOTE:This adai is soft and tastes good only when hot.