Murungakeerai Ragi Roti

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.VadakuΒ 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

  1. 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.
  2. Heat a regular dosai or roti tawa.
  3. Take a medium ball sized portion of the dough and pat it on to the tawa.
  4. Spread with your fingers.
  5. Drizzle oil on the sides and on top of the roti.
  6. Cook in a medium flame for less than a minute and flip the roti. Cook until both sides are evenly cooked.
  7. Serve hot.

12 thoughts on “Murungakeerai Ragi Roti

  1. 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.

    Liked by 1 person

  2. 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 πŸ™‚

    Liked by 1 person

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