Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu

Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu is an age-old recipe made with jaggery | palm jaggery. It is a healthy sweet and can be made with home-ground or store-bought health mix flour. Last time when I prepared health mix powder, I have made in large quantity having this laddu preparation in mind. Is recipe, I’ve used organic brown sugar as sweetner in this recipe and hence this is a simple recipe made in no time. I know this is the vacation time for kids, so prepare this healthy snack to treat them during holidays.

Recipe for Sathu Maavu Laadu | Sathu Maavu Urundai | Health Mix Laddu:

Cuisine : Indian

Category: Sweet | Snack

Preparation time : 30 Minutes

  yields –20 to 25 Nos

Ingredients:

• Sathu Maavu | Health Mix – 2 cups
• Sugar – 1 ¼  cup
• Ghee –  ½  cup or as required

Method:

1. Dry roast health mix powder in a thick bottomed kadai until you get nice aroma, without burning it. Transfer it to a broad vessel.
2. Grind sugar into fine powder using a mixer grinder and add this to the roasted health mix powder. Mix everything well so that both blend together evenly
3. In the mean time, heat ghee in a kadai.
4. Add hot ghee over the mixture and mix everything with a ladle evenly.  Stop adding ghee once when the mixture is about to stick as we do for puttu mix.
5. Take a handful of the mix and hold it tight together to form a ball when it is hot.
6. Do the same for the rest of the mix.

Your delicious, healthy Saththu Maavu Urundai is ready to relish!

Note:

• Don’t heat the ghee to the boiling point.
• Try to make laddu out of hot mix quickly, otherwise, it will not hold together.
• The shelf life of laddu will be more than 2 weeks, if stored properly.
• I didn’t add any nuts since I’ve ground a good amount of nuts while making health mix powder.
• Sugar amount can be varied according to your sweet preference.

Tags: Sathu Maavu Laddu recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Health Mix recipes, Millet recipes, How to make laddu using health mix powder?, Maavu Urundai recipe, Sathu Maavu Urundai Recipe, Healthy sweet recipe, Siru thaaniya urundai recipe

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Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe

Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe is a healthy dosa made by mixing idli batter with mudakathan keerai puree. Mudakathan keerai is well known for its medicinal properties in healing bone related deseases. The traditional recipe of mudakathan keerai dosa is different from this instant recipe. I’ll share that one also in future.

Now we go for this Instant  Mudakathan Dosa recipe...

 Recipe for Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe:

                          Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Preparation time : 10 Minutes

Cooking time : 20 Minutes

yields –10 dosas (medium size) 

Ingredients:

• Fermented Idli batter – 2 cup
• Mudakathan keerai - 1 cup
• Water – as required
• Sesame oil | Nallennei – as required

Method:

1. Clean mudakathan keerai, pluck only the leaves & wash  in enough water for about 3 times.
2. Drain the leaves and grind to a fine paste in a mixer grinder. Transfer it to a container.
3. Add the fermented  batter to the same container & combine everything very well. Add water, if required, to make  a dosa batter consistency.
4. To prepare dosa, heat a iron|non-stick dosa pan.
5. Mix the batter well with a ladle. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
6. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
7. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty, colourful Instant Mudakathan  Keerai Dosa is ready to eat. You can serve this keerai dosa with any chutney of your choice. 

Note:

• Idli batter quantity may be varied as per your choice.
• It is not advisable to store dosa batter in the refrigerator after mixing mudakathan keerai paste. So, use the idli batter accordingly to finish the batter immediately.

Tags: Mudakathan keerai Dosa recipe, Balloon Vine leaves Crepe, Mudakathan keerai dosa recipe, South Indian breakfast ideas, Healthy Breakfast recipe, Healthy Breakfast ideas, Healthy greens recipes, Diabetic friendly recipes, Dosa varieties, Herbal dosa batter using Balloon Vine leaves, South Indian breakfast using medicinal greens, Health benefits of Balloon Vine leaves, Medicinal greens recipes

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Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes

Pirandai Thogaiyal | Pirandai Chutney is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape, Devil’s Backbone in English.  This herb is excellent in treating digestion problems. That is why,  tradition is being followed in South Indian Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific occasions on which they make an elaborate menu. It is rich in calcium and hence it is good for treating bone related problems.

Now-a-days, pirandai is available in local markets. You can choose tender pirandai and try out this recipe.

Recipe for Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:

                          Cuisine : Indian| South Indian

Category: Chutney| Dip

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Pirandai (chopped) – ½ cup
• Mustard – 1 tsp
• Urad dhal – 1 tbsp
• Bengal gram dhal – 1 tbsp
• Red chillies – 5 Nos.
• Asafoetida – ½ tsp
• Tamarind – small gooseberry size
• Coconut gratings – 2 tbsp
• Gingelly oil – 2 tbsp
• Salt to tsate.

Method:

1. Wash pirandai very well in running water, break near the joints, peel the hard outer veins and chop into small pieces. Keep aside.
2. In a kadai, add  1tsp oil and when it is hot, add mustard. Then add urad dhal & Bengal gram dhal and saute till dhals turn golden brown. Add red chillies & asafoetida and  saute until they become crisp. Transfer it to a plate.
3. In the same kadai, add the balance oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till pirandai pieces got shrunk in size. Switch off.
4. Transfer all to a mixie jar. To this add tamarind, coconut gratings & salt and grind coarsely by adding little water.

Healthy, tasty Pirandai chutney is ready. You can have it with idli/dosa or curd rice. You can even mix with hot steaming rice.

Note:

• While cleaning pirandai, apply oil on both of your hands to avoid itching. Else you can use hand gloves.
• Don’t avoid adding tamarind in this recipe as it helps in suppressing the itchiness of pirandai.
• Always choose tender pirandai.
• If you like, you can season the chutney with mustard.

Tags: Pirandai chutney recipe,  Pirandai thuvaiyal, Thogayal recipes, Chutney recipes, South Indian chutney recipe using pirandai, pirandai recipes, Healthy chutney recipes, Herbal recipes, side dish for idli/dosa, side dish for rice

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Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

.

Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry

Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry is a healthy tamarind based, spicy curry made with  fresh fruits of  Black Night Shade plant. Its botanical name is Solanum Nigrum and in Tamil, it is called Manathakkali or Manithakkali. The health benefits of this manathakkali are well known to everyone. It is very good in treating any ulcer especially mouth ulcer, good for diabetics, effective in de-worming, treating cold & cough, etc.

Whenever I buy this Manathakkali keerai, I usually select a bunch with lot of these fresh berries, sincerely pluck them out  which would be about 2-3  tablespoons at the maximum, keep it safe in the fridge and use while making kara kuzhambu along with other veggies. That is the love for these berries, I have. But now is the season to get these berries alone in large quantities in Chennai and I buy a cup to make this yummy kara kuzhambu with these berries alone.  The tangy & spicy gravy with the little bitterness of the berries tastes great with the hot steamed rice and roasted papad.

Many make this kara kuzhambu with dried manathakkali (manathakkali vatral) which I don’t like because of its highest salt content. But those who can’t get these fresh berries can make this gravy with the dried ones.

Here we go for the recipe.

Ingredients:

• Fresh Manathakkali  –  1 cup.
• Shallots  – 5 Nos.
• Green chilli ( slit into 2) – 1 No.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind – gooseberry size
• Salt to taste

To Roast & grind:

• Shallots – 5 Nos
• Garlic – 3 pods
• Tomato – 1 No.
• Pepper – ½ tsp
• Jeera | cumin seeds – ½ tsp
• Coconut gratings – 2 tbsp

For seasoning:

• Gingelly Oil | cooking oil – 1 tbsp + 1 tsp
• Mustard – 1 tsp
• Fenugreek seeds | vendhayam – ¼ tsp
• Curry leaves – few

Method:

1. Clean manathakkali from any  leaves & sticks and wash very well in running water 3 times  and keep aside.
2. Soak tamarind in ½ cup water and squeeze the juice.
3. In a tsp of oil, add the items given “To roast & grind” except coconut gratings  and fry for 2 minutes & allow it to cool. Grind this with coconut gratings into a fine paste by adding little water.
4. In a kadai, heat oil and season with the items given “For seasoning”.
5. Then add onion, green chilli & manathakkali and sauté for 5 minutes in simmer.
6. Add all masala  powders and sauté till the raw smell of masala goes off.
7. Add the tamarind juice & salt and bring it to boil.
8. Finally add the ground masala paste and allow to cook for about 10 minutes. Switch off  & serve.

Healthy,  flavourful  Manathakkali Kai kara Kuzhambu is ready to serve. It tastes good with hot steamed rice & appalam. We enjoyed this curry with Dhal Spinach!

Note:

• Try to use shallots & gingelly oil which add unique taste & flavour to the gravy.
• Be sure to sauté the berries in oil (step 5) which will reduce the bitterness of the berries a bit.
• You can add a piece of jaggery at the end.
• You can skip coconut gratings if you don’t like to add.
• While using dried berries, make sure to wash very well and keep an eye while adding salt to the gravy.

Tags: Manathakkali kai curry recipe, How to use manathakkali kai for making kuzhambu? Healthy Kuzhambu recipes, South Indian kuzhambu recipes, Manathakkali kai puli kuzhambu recipe, Manithakkai kara kuzhambu recipe, Night shade fresh berries gravy, Wonder berries tamarind curry, Manathakkali kai gravy, Kuzhambu varieties, Vegetarian curry recipes, Manathakkali Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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Ulundhu Kali | Urad Dhal Halwa | Sweetened Black Gram Halwa

Ulundhu Kali | Urad Dhal Halwa | Sweetened Black Gram Halwa is an authentic, traditional South Indian dish. First and foremost word, I want to tell about this dish is …it is not a gorgeous | appetizing one to bring waters in your mouth but words are scarce to say about its health benefits. A healthy thickened porridge, called “Kali” in Tamil, is usually  prepared during the occasion when girls attain their puberty since it is believed to strengthen the pelvic and back bones. It is very good for girls in their teens, lactating moms, ladies in menopause, etc. Every household in Tamil Nadu have their own proportion for preparing the base flour for this kali and here is my version.

Ingredients:

• Black urad dhal  - 1 cup
• Raw rice – ¼ cup
• Jaggery - ½ cup to ¾ cup
• Gingelly oil | Ghee – 1 to 2 tbsp
• Water  - 2 cups + 1 cup + ½  cup

Method:

For preparing Ulundu Kali Flour:

1. In a thick bottomed kadai, dry fry urad dhal in slow fire until you get nice aroma & remove. In the same kadai, fry rice till its colour changes. 
2. Cool  and powder both in a mixie or flour mill.

For preparing Ulundu Kali:

1. Melt jiggery in ½  cup of water and strain the impurities. Keep it aside.
2. Take a cup of kali flour in a mixing  bowl,  add a cup of water and prepare a thick batter without any lumps. Keep it aside.
3. Boil  2 cups of water in a thick bottomed kadai and bring it to rolling boil.
4. Now, keeping the fire in simmer, slowly add the urad dhal batter, mixing it quickly with a wooden spatula so that lumps will not be formed.
5. After the mixture gets thickened and becomes glossy, add the jiggery syrup and mix well.
6. Cook in medium flame till the mixture reaches halwa consistency.

Your Ulundu Kali is ready. Now you pour the kali in  a serving plate, dig a hole in the middle, drizzle some gingelly oil | ghee over this and start eating from the outer layer when  hot.

Note:

• It is believed that Ulundu when combined with gingelly oil will give you the whole benefit of eating this kali. If you don’t like you can add ghee also.
• It is always tastier to eat hot kali, so make it in small quantity.
• The kali flour can be stored for 3 to 6 months like our regular rice flour.
• White urad dhal can also be used with the same measurements to prepare Ulundu kali flour.
• You can also use palm jaggery instead of jaggery.

Tags; Ulundu kali Recipe, Black Urad Dhal Kali Recipe, Urad dhal with skin recipes, How to prepare ulundhan kali with roasted urad dhal powder? Skinned urad dhal kali recipe, How to prepare uluththankali for girls?, How to prepare ulunthuk kali with black gram?, Ulundhu Recipes, Dhal Recipes, ulundu sweet kali, Urad dhal halwa recipe, How to prepare ulundu kali flour?, How to prepare Ulundu kali with dry flour? 

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Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

For the past one week, I have been overloaded with my office work and other important chores, so I couldn’t spend time for my blog. Those days, before I started blogging, I used to worry about my son for not taking care of him to my satisfaction. Now, my blogs also got added to the list and the “worry list” is getting lengthy!

Now coming to Chola Paniyaram | Spicy Jowar Paniyaram, it is an addition to my list using Sorghum/Jowar/Cholam. These spicy paniyarams can be made for breakfast as well as for evening snack. This recipe is diabetic friendly too.

Let us know how to make these healthy Jowar Paniyarams!

Ingredients:

• Cholam (white)  – 1cup
• Urad dhal – ¼ cup
• Fenugreek seeds – 1 tsp
• Salt to taste.
• Oil as required

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Jeera – 1tsp
• Asafoetida – ½ tsp
• Onion (finely chopped) – 1 no.
• Green chilli (finely chopped) – 1 No.
• Curry leaves (finely chopped) – 1 tbsp
• Coconut gratings – 1 tbsp

Method:

1. Wash and soak cholam separately and urad dhal & fenugreek seeds together for 6 hours.
2. Drain cholam alone from water and pulse it to a coarse powder without adding water. After it gets powdered, add water and grind to a fine batter. Transfer it to a bowl.
3. Grind urad and fenugreek seeds to a soft batter as we do for idli batter and transfer to the same bowl.
4. Mix both the batter by adding required salt and allow the batter to ferment for about 6-8 hours.
5. Take a non-stick pan, pour oil, season with the items given “For seasoning” by adding one by one. Allow it to cool.
6. Add the seasonings to the fermented batter and bring it to idli batter consistency.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on  both sides.

Your healthy chola paniyarams are ready to serve. You can have them with coconut chutney. It is a healthy evening snack for the kids from school.

Note:

• Don’t confuse cholam with Makka Cholam | Corn. I’ve already posted the pic of white cholam in my Chola Adai recipe.
• The chola paniyarams would remain soft for hours and you can prepare in advance.

Tags: Chola paniyaram recipe, Healthy breakfast recipe with Jowar, Millet recipes, Diabetic friendly recipes with millets,  Jowar appams, Spicy chola paniyaram, soft Sorghum spice appam, spongy chola paniyaram

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Pidi Karunai Masiyal | Karunai Kizhangu Masiyal | Mashed Yam

Pidi Karunai Masiyal | Karunai Kizhangu Masiyal | Mashed Yam | Chettinad Pidi Karunai Masiyal is a tasty, healthy side dish and goes well with sambar, rasam & curd rice. Most of the Chennaities don’t know about pidi karunai and when told, they get it confused with ‘Senai Kizhangu (Elephant Yam)’. Moreover, I found that only very few shops have this pidi karunai kizhangu. All Pazhamudir Cholai outlets in Chennai have a stock of this kizhangu throughout the year. I want to pass on this information before going to the recipe since it will be helpful for those who want to buy this kizhangu & try out this recipe!

Yam is generally considered to be a healthy tuber and good for those with constipation problems. It also helps to cure piles. Hence it is better to include in our regular diet.

There are many tasty dishes like puli kuzhambu, roast, sambar , etc., which can be prepared with this karunai kizhangu. 

Coming to masiyal recipe, it is very easy to prepare and this is a Chettinad special recipe.

Ingredients:

• Pidi karunai kizhangu – 5 Nos.(Medium size)
• Onion (finely chopped) -  1 No.
• Garlic (crushed) – 2 pods
• Green chilli (slitted)– 1 No.
• Tomato (finely chopped) – 1 No.
• Red chilli powder – 2 tsp
• Turmeric powder – ¼ tsp
• Tamarind – small marble size
• Salt to taste

For seasoning:

• Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Jeera (cumin seeds) – 1 tsp
• Curry leaves – few

Method:

1. Wash pidi karunai well in running water. Pressure cook the washed kizhangu with required water until it gets cooked well (Normally, it takes 3 to 4 whistles).
2. When the pressure subsides, take out the pidi karunai and allow it to cool.
3. In the mean time, soak tamarind in ¼ cup of water, squeeze out the pulp and keep it ready.
4. Peel off the skin from the pidi karunai and mash it well. To this mashed kizhangu, add red chilli powder, turmeric powder, tamarind pulp and salt and mix everything well. Keep it aside.
5. Pour oil in a kadai and season with the items given “For seasoning”. Then add finely chopped onion and cushed garlic. Sauté well.
6. Add green chilli and tomato and sauté well. Then add mashed kizhangu and sauté for 2 to 3 minutes.
7. Add ½ cup water, mix everything well and cook the masiyal in simmer by keeping the kadai closed.
8. Then open the lid and cook well until it reaches masiyal consistency.

Healthy & tasty pidi karunai masiyal is ready! This masiyal can be mixed with hot, steaming rice and had simply with appalam. I like to have it with idli/dosa too. Today,  I have served this masiyal with vendaikkai sambar and appalam!!

Note:

• You can make the masiyal  thinner if you want to  mix it  with plain rice rather than as a side dish.

Tags: Karunaikkizhangu masiyal, Chettinad karunai kizhangu recipe, Pidi karunai masiyal recipe, mashed yam recipe, healthy yam recipe, recipe for constipation, recipe using pidi karunai to cure piles, chettinad style masiyal, healthy masiyal recipe

I am sending this to South indian Cooking of Anu's Event hosted by Nandoos Kitchen

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Ragi Drumstick Leaves Adai |Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes

Ragi Drumstick Leaves Adai | Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes is a healthier version of making Adai Dosa using millet and greens. It is very easy to prepare and tasty to eat. It is strongly recommended for pregnant women, feeding mothers, growing children  and people ailing with diabetic and anemic. This should be included in our regular diet.

Ingredients:

• Ragi Flour – 1 cup
• Shallots (finely chopped) – ¼ cup
• Drumstick leaves – ¼ cup
• Green chilly (finely chopped) – 1 No.
• Jeera (Cumin seed) – ½ tsp
• Salt to taste
• Oil as required

Method:

1. Clean and wash drumstick leaves and keep it ready.
2. In a mixing bowl, add ragi flour, jeera and salt and mix everything. Then add shallots and green chilli and drumstick leaves and mix well. Knead them into dough similar to “chapathi” dough by sprinkling water now and then.
3. Roll this dough into big lemon sized balls.
4. Take a zip lock pouch or a plastic sheet, grease it with oil, place the dough and flatten it to a thin disc as far as possible without getting broken.
5. In the mean time, heat the tava, place the ragi adai on the heated tava.
6. Cook it on both sides in medium flame by flipping and applying a tsp of oil.

Your healthy, yummy Ragi Murungai Keerai Adai is ready to serve! You can serve with coconut chutney or jaggery. For kids, you can serve it with jam. Today, I have served this adai with Blueberry jam and it tasted yummy!!

Note:

• The drumstick leaves I have chosen today are very tender and right away added without cooking them separately. It will get cooked when the adai is done. But if you have a second thought, you can fry the leaves in a tsp of oil and add them to the flour before preparing the dough.

Tags: Keppai Roti, Keppai murungai keerai roti recipe, Kezhvaragu Roti recipe, Kezhvaragu adai recipe with drumstick leaves, Ragi roti, Ragi murungaikeerai adai recipe, Fingermillet moringa pancake, fingermillet drumstick leaves crepes, Diabetic friendly recipe with Finger Millet, recipes to cure anaemic, healthy millet recipes

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