Raagi Adai

Ingredients:

Raagi flour- 2 cup
Chopped Onion – 1/2 cup
Finely chopped Green Chilli – 2
Salt – to taste
Drumstick leaves – 1 cup
Curry leaves – to garnish
Water – as required
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp

Method:

1. Take a tawa, heat 1 tsp oil and add mustard and allow it to pop and add urad dhal, onion, green chilli, drum stick leaves and pinch of salt.

2. Fry them and add to the raagi flour.

3. Add required salt to the flour and add water and prepare dough.

4. The dough should be softer than chappathi dough.

5. Take in small portions and flatten it(use greased plantain leaf or clean plastic sheet or a flat plate) use oil for greasing

6. Do not make it too thin.

7. Cook it in a dosa pan like ordinary dosa allowing it to cook well on both sides.

Nutritional value:

Raagi:

Finger millet , also known as African millet or Ragi.
Nutritive value of Ragi per 100 g
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 KCal

Drumstick leaves:

It is commonly said that Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs.