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Steaming hot Kevuru Maavu Adai (Ragi Roti) with drumstick leaves and shallots served on a banana leaf with melting butter and kara chutney

Authentic Kevuru Maavu Adai Recipe (Spicy Ragi Roti with Drumstick Leaves)

Learn how to make traditional Tamil Kevuru Maavu Adai (Ragi Roti / Kezhvaragu Adai) that stays soft and non-cracking! Loaded with nutrient-packed drumstick leaves (murungai keerai), sambar shallots, green chilies, and fresh coconut roasted with fragrant sesame oil.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (makes 6 thick adais)
Course: Breakfast, Dinner, Healthy Dinner, Traditional Tiffin
Cuisine: Kongu Nadu, Rural Heritage, South Indian, Tamil Nadu
Calories: 198
Ingredients Method

Ingredients
  

Ragi Dough Base
  • 2 cups ragi flour (kezhvaragu / finger millet flour) fresh, 250g
  • 1 cup warm water approx. 200-240ml, as needed to knead into soft, pliable dough
  • 1 teaspoon salt or to taste
  • 1 tablespoon sesame oil (nallennai) added while kneading for extreme softness
Aromatics & Moringa Greens
  • 1 cup fresh drumstick leaves (murungai keerai) thoroughly washed, stems discarded
  • 1 cup sambar shallots (small onions / chinna vengayam) finely chopped (sweetness & aroma)
  • 2 to 3 medium green chilies finely chopped
  • 1 teaspoon cumin seeds (jeera) lightly bruised
  • ⅓ cup fresh grated coconut keeps the interior moist and soft
  • ¼ teaspoon asafoetida (hing) for digestion and flavor
  • 2 to 3 tablespoons sesame oil or ghee for cooking on the tawa

Method
 

Sautéing Greens & Aromatics (Optional Flavor Boost)
  1. In a small pan, heat 1 tsp sesame oil. Add chopped shallots, green chilies, and cumin seeds. Sauté for 2 minutes until translucent.
  2. Add the cleaned drumstick leaves (murungai keerai) and sauté on medium heat for 1 to 2 minutes until just wilted. Remove from heat and let cool. (Note: You can also mix them raw into the flour, but a quick sauté removes any mild bitterness and makes the adai exceptionally fragrant!)
Kneading Soft Non-Cracking Dough
  1. In a wide mixing bowl, add 2 cups ragi flour, salt, grated coconut, asafoetida, and the sautéed shallot-drumstick leaf mixture.
  2. Mix together dry ingredients with your fingers to evenly distribute the aromatics.
  3. Gradually pour in warm water (about 1 cup) while kneading. Knead into a soft, smooth, non-sticky dough resembling soft chapati dough. Drizzle 1 tbsp sesame oil over the surface and let rest covered for 10 minutes.
Patting & Roasting to Perfection
  1. Divide the dough into 6 equal smooth balls. Place a greased banana leaf, parchment paper, or ziplock sheet on your kitchen counter.
  2. Place one dough ball on the sheet. Wet your fingers with water and pat the dough evenly into a round disc of about 6 to 7 inches in diameter and ¼-inch thickness. Make 3 to 4 small holes in the center of the adai with your fingertip (this allows steam and oil to circulate for uniform cooking).
  3. Heat a heavy cast-iron tawa over medium heat and grease with a few drops of sesame oil. Carefully invert the leaf/parchment onto the hot tawa and peel the sheet away gently.
  4. Drizzle ½ tsp sesame oil or ghee around the perimeter and a few drops inside each center hole. Cover with a lid and cook on medium flame for 2 to 3 minutes.
  5. Flip the adai, drizzle a few drops of oil on the other side, and press gently with a flat spatula. Cook uncovered for another 2 minutes until brown toasted spots appear and edges turn crisp.
  6. Serve piping hot with a dollop of fresh homemade white butter (vennai), country jaggery (nattu sakkarai), or tangy tomato-garlic kara chutney!