The Ragi Adai is basically a spiced, roasted flatbread integrated with Drumstick Spinach, Onion, and Chilli. In the regions surrounding where we live, a fresh, hot Adai is enjoyed, especially as a monsoon delicacy. It was once said jestingly, “The Adai has been so named for the fact that it is made when an “adai mazhai” (heavy rain) pours down!”. So be it!

The Ragi Adai is quite versatile in that it makes a great snack, but can also serve as a dinner main. And preparing it is no tall task either, here is how it’s done, quite simply:

• In a thick bottomed pan heat 1 tablespoon of Gingelly oil (Indian Sesame oil). Add a ½ teaspoon of Chana Dal and a ¼ teaspoon of Urad Dal. Allow slight browning of lentils. Add a ¼ teaspoon of Mustard seeds & let crackle.
• Add the following, all finely chopped : 1 large Onion, 2 Green Chillies and 2 dried Red Chillies. Saute until Onion has softened.
• Add 2 cups of Moringa leaves (destalked and washed), allow 4 minutes of cooking. Mix in 1 teaspoon of salt and then take off the stove to cool.
• Put 1½ cups of Ragi flour in a mixing bowl and mix in the cooled Moringa leaf preparation well. Gradually add water to the mix in aiming to achieve a soft & loose dough.
• With wet hands, take a ball of dough about the size of a golf ball and place it on a banana leaf. Flatten it into a circle by gentle patting. If it is very sticky, wet your hands further.
• Create a small hole in the center of the circle (to allow for thorough cooking). Carefully take the Adai off the Banana leaf and put on a hot, greased griddle. Drizzle a few drops of oil on top of it too, cover and let cook on medium heat for 90 seconds.
• Turn and let roast well (about another minute).

Your hot Adais will taste best served with fresh Coconut Chutney & crushed Jaggery, delicious!