SERVING – 2
- RAGI FLOUR – 100G
- DRUMSTICK LEAVES – 50G
- GREEN CHILLIES – 2
- SALT – TO TASTE
- TIL OIL – 1 TBSP
METHOD
- Wash the vegetables, chop fine, add to the flour
- Add the required salt to the mixture and make stiff dough with warm water.
- Pat into adais and shallow pan fry on hot girdle.
- Serve hot.
VARIATIONS
- RAGI SPINACH ADAI
Substitute 50gms of spinach for drumstick leaves.
- RICE MURUNGAI ADAI
Substitute 100gms of rice flour for ragi flour.
- MISSIE ROTI
Substitute 50gms of wheat flour and 50gms of Bengal gram dhal flour for ragi flour and add ½ chopped onion and 1tsp chopped coriander to the dough.
- RAGI CARROT ROTI
Substitute 50gms grated carrot for drumstick leaves. Add 1 tsp chopped coriander to the dough.
- RAGI VEGETABLE ROTI
Substitute 100g of grated vegetables (beetroot, cabbage, onion, carrots) for drumstick leaves.
- RAGI SWEET ADAI
Substitute 50g of powdered jaggery in place of drumstick leaves. Substitute salt with a pinch of elaichi and til oil with ghee
- MAIZE FLOUR ROTI
Substitute 100g maize flour in place of ragi flour. Add 1/4tsp of ajwain to the dough.
