Murungakeerai and Ragi (Moringa Leaves and Finger Millet) is a great combination. We get Murungakeerai almost all through the year in Kuwait. It is locally grown I hear. So whenever I see a fresh bunch in the store, I pick one. I make soup or add it to Adai or Ragi dosai.
This can be made for breakfast, evening snack or even as a healthy dinner.
This roti has a nostalgic memory of my childhood. One of the sisters of my grandmother who is fondly known as Vadakaal Paati used to make it for my dad as he likes it very much.Vadaku means North and Paati means grandmother in Tamil. Her house was located in the northern direction of my house and thus the name. Okay now, the recipe –
What you need
- Ragi flour/Finger millet flour – 1 cup
- Onion – 1 finely chopped
- Green chilies – 3 or 4 finely chopped
- Murungakeerai – 1/2 cup
- Curry leaves – roughly chopped
- Salt
- Water
- Oil
How to
- Mix all the dry ingredients in a bowl and make a dough by adding water little by little. We are not looking for a runny dough. It should be in the consistency so that it does not stick to your hands also not very tight.
- Heat a regular dosai or roti tawa.
- Take a medium ball sized portion of the dough and pat it on to the tawa.
- Spread with your fingers.
- Drizzle oil on the sides and on top of the roti.
- Cook in a medium flame for less than a minute and flip the roti. Cook until both sides are evenly cooked.
- Serve hot.
Beautiful & flavorful roti !
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Thanks Megala!:)
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Lovely recipe…wonderful share !!
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Thank you Anshu! 🙂
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That’s all? Seems super useful for novice cooks with few utensils who have a tendency for burning the food they are cooking.
Mom makes it all the time, of course. If only I bothered to find out how she does it.
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Yes, simple and healthy foods are most of the times very easy to make.
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Nice post 😊
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Thank you!
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Pls can you explain what is Murungakeerai and where can we get it ? TIA 😊
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Sorry for a very late reply. Murungakeerai is Moringa leaves or leaves of Drumstick tree.
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Wow! I missed this one… It’s my next try when I buy methi (murunga keerai is so expensive and totally unfresh here). I have so much of raagi flour from home, I’m pumped 🙂
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I haven’t tried Ragi with Methi Arch. Let me know how it works for you 🙂
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