Ragi Adai Recipe – Moringa & Sesame South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Ragi Adai Recipe – Moringa & Sesame South Indian Pancake

Introduction

There’s just something so comforting about a warm, crispy adai, isn’t there? I remember my grandmother making these on festival days, the whole house smelling of toasted sesame and earthy ragi. This Ragi Adai with Moringa (Murungai Keerai) is a twist on that classic, packing in extra nutrition and flavour. It’s a little bit rustic, wonderfully satisfying, and surprisingly easy to make. Trust me, once you try this South Indian pancake, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This isn’t just another pancake recipe. It’s a flavour explosion! The slight nuttiness of the ragi flour, the subtle bitterness of the moringa, and the fragrant sesame oil all come together beautifully. Plus, it’s a fantastic way to sneak in some superfoods – ragi and moringa are both nutritional powerhouses. It’s a healthy, delicious, and genuinely satisfying meal.

Ingredients

Here’s what you’ll need to make these delightful adai:

• 1 tablespoon Indian sesame oil
• 0.5 teaspoon chana dal (split chickpeas)
• 0.25 teaspoon urad dal (split black lentils)
• 0.25 teaspoon mustard seeds
• 0.5 cup finely chopped onions
• 2 green chillies, finely chopped
• 2 dried red chillies, broken into pieces
• 2 cups cleaned murungai keerai leaves (moringa leaves)
• 1 teaspoon salt
• 1.5 cups ragi flour (finger millet flour)
• 3-4 tablespoons Indian sesame oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Ragi Flour: Ragi is a fantastic grain – naturally gluten-free and packed with calcium and iron. You can find it at most Indian grocery stores, or online. If you’re feeling adventurous, try using sprouted ragi flour for an even more nutritious boost!
• Indian Sesame Oil: This is key to the flavour. There are different types – Nallu Ennai (black sesame oil) is particularly fragrant, but regular Indian sesame oil works beautifully too. It adds a lovely nutty aroma.
• Moringa Leaves: Moringa is a superfood! You can usually find fresh moringa leaves at Indian or Asian grocery stores. If you can’t find fresh, frozen is a good substitute (see FAQs). They’re incredibly nutritious, rich in vitamins and antioxidants.
• Chana & Urad Dal: These lentils aren’t just about flavour; they add a lovely texture to the adai. They become beautifully browned and crispy when sautéed, adding a delightful crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the chana dal and urad dal. Sauté until they turn lightly browned and fragrant – about 2-3 minutes.
2. Add the mustard seeds and let them crackle. This happens quickly, so keep a close eye!
3. Now, toss in the chopped onions, green chillies, and dried red chillies. Sauté until the onions soften and become translucent, around 5 minutes.
4. Add the moringa leaves and cook for 3-4 minutes, until they wilt down. Stir in the salt and then remove the pan from the heat. Let this mixture cool completely. This is important – you don’t want to cook the ragi flour!
5. In a large bowl, combine the ragi flour with the cooled onion-moringa mixture. Gradually add water, a little at a time, and mix well to form a soft, slightly sticky dough. It shouldn’t be too runny, but easily pliable.
6. Wet your hands slightly. Take a golf ball-sized portion of the dough and flatten it into a 3-inch circle on a piece of parchment paper. Use your fingers to create a small hole in the center – this helps it cook evenly.
7. Heat a griddle or flat pan over medium heat. Transfer the adai to the hot griddle. Drizzle about a teaspoon of sesame oil around the edges and over the top. Cover the pan and cook for about 1.5 minutes per side, or until golden brown and crispy.

Expert Tips

• Don’t overcrowd the pan! Cook the adai one or two at a time to ensure they get nice and crispy.
• The consistency of the dough is key. If it’s too thick, the adai will be hard. If it’s too thin, they’ll be difficult to handle.
• A well-seasoned cast iron griddle works wonders for achieving that perfect crispiness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sesame oil is plant-based.
• Gluten-Free Confirmation: Ragi is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the number of green chillies or remove the red chillies altogether. For a spicier kick, add a pinch of red chilli powder to the dough. My friend, Priya, loves adding a finely chopped ghost pepper for a real fiery adai!
• Festival Adaptations: These are perfect for Pongal or Makar Sankranti! You can serve them with a special Pongal-style sambar.

Serving Suggestions

Ragi Adai is best served warm, straight off the griddle. I love pairing it with:

• Coconut chutney – a classic combination!
• Jaggery – the sweetness balances the slight bitterness of the moringa beautifully.
• Sambar – for a heartier meal.
• A dollop of homemade yogurt.

Storage Instructions

Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a toaster oven to restore their crispiness. You can also freeze the uncooked adai – just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag.

FAQs

• What is Ragi and why is it good for me? Ragi, or finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fibre, and antioxidants. It’s also naturally gluten-free!
• Can I use frozen Moringa leaves? Yes, absolutely! Just thaw them completely and squeeze out any excess water before adding them to the recipe.
• What oil can I substitute for sesame oil? While sesame oil is ideal, you can use groundnut oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.
• How do I get the adai crispy? Make sure your griddle is hot enough, and don’t overcrowd the pan. Cooking them slowly and steadily is key.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to loosen it up before making the adai.