Ingredients
Base: 1 to 1.5 cups Ragi flour.Greens: 1 cup fresh drumstick leaves (cleaned and separated from stalks).Aromatics: 1 large onion (or shallots for better flavor), finely chopped.Spice & Texture: 1-2 green chilies, grated ginger, curry leaves, and 2-3 tbsp grated coconut.Tempering (Optional): Mustard seeds, cumin seeds, urad dal, and chana dal.Liquid: Warm water or boiling water (to ensure a soft texture).
Preparation Steps
Sauté Greens: Heat oil in a pan and temper with mustard seeds and dals. Sauté the onions and green chilies until translucent, then add the drumstick leaves. Cook for 2–3 minutes until they shrink.Make the Dough: In a large bowl, mix ragi flour with salt, the sautéed leaf mixture, and coconut. Gradually add warm water, kneading into a soft, slightly sticky dough.Shape: Take a lemon-sized ball of dough and place it on a greased banana leaf, parchment paper, or damp cloth. Pat it down with your fingers into a thin, even circle.Cook: Heat a tawa (griddle) and drizzle with sesame oil. Carefully invert the leaf onto the tawa, then peel it away. Cook both sides on medium-low heat until the color deepens and the edges turn crispy.