Friday, March 10, 2017

Posted by Mala at 1:00:00 AM No comments
Finger Millet aka Ragi in tamil, is perfect for vegetarian diets, since it has the highest dietary fiber content, maintains bone health, aids weight loss, lowers high cholesterol levels, helps in anemia, reduces diabetes risk, helps the body to relax naturally, and most importantly, it is the best anti oxidant.
Drumstick leaves......contain three times more iron than spinach, help in boosting energy levels, improve immunity, rich in Vitamin A, and act as important weapon against blindness, very good for lactating moms, balance the cholesterol levels and also have several antibacterial properties.
Just imagine, what a good breakfast it will be, if both these wonders are combined together!!!

The ragi plant (photo courtesy - Isha newsletter)



Ingredients
Ragi flour - 3/4 cup
Drumstick leaves, cleaned - 3/4 cup
Pearl onions - 8, finely chopped
Grated carrot - 1/2 cup
Grated ginger - 1 tsp
Green chillies - 2, deseeded and finely chopped
Jeera - 1 tsp
Hot water as required
Ghee - 1 tsp
Cooking oil as needed to make the adais
Salt to taste
For seasoning - 2 tsps oil

Recipe Cuisine: South Indian; Category: Breakfast/ dinner
Prep time: 10 mts; Cooking time: 15 mts

Yields 4 adais

Ragi flour measured and placed in a pan, on top fo which, grated ginger, carrots and ghee are added


Oil heated up in a pan, jeera seasoned, then green chillies and chopped onions added, and after sauteeing, add the drumstick leaves too, and give a quick saute.


Add salt, by now the leaves would have shrunk, switch off.

Add this drumstick leaves mixture to the ragi flour, on which already carrots, ginger and ghee are topped. Pour boiling water little by little, mix well, and finally when it becomes a dough, stop pouring, keep covered for 1/2 hour.


Make 4 even sized balls


Spread a greased wax paper or a banana leaf, keep a ball on it, pat slightly, then cover with another wax paper, and pat into a thin adai.


Heat a non stick tava, place one adain on the hot tava, gently peel of the wax paper, drizzle little bit oil around the adai, remembering to keep the flames on the lowest. After the first side is cooked, flip over, drizzle 1/2 tsp oil around and cook both sides perfectly


Serve hot with molagappodi and ginger-curry leaves thogayal. Both go very well with this. Can be served with any other chutney or sambhar too.


This post first appeared in www.malpatskitchen.com
Notes
* Banana leaf is also ideal, I just used the wax paper.
*Even bell peppers can be cut into very fine pieces and added.
*These should be eaten hot. 






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