Herbal Finger Millet Flatbread or Moringa-Ragi Adai1

The details on Moringa leaves: http://www.treesforlife.org/documents/moringa/moringa_brochure.pdf Details on Finger Millet or Ragi: http://en.wikipedia.org/wiki/Finger_millet1) Pluck and wash the pale green leaves from the stem of the Moringa plant. 2) Place a nonstick flat skillet or dosai pan on meduim flame. Saute the green chilly and 2 cups of moringa leaves on hot pan till they are half cooked. 3) Transfer the contents of the pan to a bowl. Add 2 cups of ragi flour and 1/4 tsp of salt to the bowl and mix well. Add milk little by little to the bowl and mix well the contents of the bowl with hand to form a thick soft dough, which is non sticky on hand. 4) Take a ball of dough and place it on the pan. Gently press and spread with hand to form a circular flat bread of size 0.5 cms thickness. Hand can be greased with oil or water to avoid dough sticking to hand. If the pan is hot, the dough can be spread on a banana leaf or thick plastic sheet and then transfer to the hot pan for cooking. Spread a spoon of oil on the surface of the and around the Adai. 5) Place the pan with Adai on medium flame and cook . Turn the Adai other side and cook further. A well cooked Adai will be dark pink in color with green leaves and slightly hard/crisp on the surface. 6) The Herbal Finger millet flatbread or Moringa-ragi Adai is ready. Moringa plant and other edible herbs are commonly available in markets (e.g. outskirts of city)in India, where villagers sell their products. In some places in India, people add sauted onions along with the flour and prepare. But the flavor of Adai is better without onions.