To begin making Ragi Drumstick Leaves Adai recipe, first clean and finely chop the drumstick leaves and keep aside

Place a pan on medium heat and add 1 teaspoon oil it

Once the oil is hot, add cumin seeds and allow them to crackle

Once the cumin seeds crackle, add the finely chopped onions, green chilies and saute till the onions turn transparent

Do not brown the onions

At this stage, add the chopped drumstick leaves

Saute the drumstick leaves on low heat till the raw aroma from the leaves goes away and the leaves are cooked through

This would take about 5 to 7 minutes

If the drumstick leaves are not cooked well, the adai may taste bitter when cooked

Once the drumstick leaves are cooked well, turn of the heat and let the drumstick leaves mixture cool

Meanwhile place a Sauce Pan With Handle on high heat and add 2 cup water to it

Bring it to boil and add some salt

Take 1 cup ragi flour in a Mixing Bowl

Add the cooked drumstick leaves mixture and mix well

Now slowly add boiling water to the ragi mixture and keep mixing with a wooden spatula

Make sure no lumps are formed

Once it is mixed well, carefully mix the dough with hands

The dough should be soft and sticky

If the dough is too dry, the adai will break while flattening it and will also become hard on cooking

Place a Cast Iron Skillet/ tawa on a medium heat

Make a lemon sized ball of the Ragi mixture, one at a time

Keep rest of the dough covered with a wet cloth

Flatten the ball on banana leaf into desired size of round shape

Carefully lift the banana leaf and place it on hot tawa, and slowly peel it away from the adai

Let the adai cook on one side fully

Then flip it to cook the other side

Drizzle little oil on both sides

Let the adai become crisp from both the sides

Once the adai is cooked and is crispy on both the sides, place the adai in a serving plate

Serve Ragi Drumstick Leaves Adai recipe hot with Carrot Peanut Chutney Recipe or South Indian Coconut Chutney and Coffee