Drumstick Leaves Adai – Murungai Keerai Adai Recipe
Drumstick Leaves adai / Murungai Keerai Adai is a non-fermented, south-Indian dosa variety in which the adai batter is prepared with rice, dhal & seasoned drumstick leaves. The batter is then poured on hot tawa in circular form to make adai dosas. Would you like to boost up your dinner/breakfast with healthy menus? Try this Drumstick leaves adai recipe for a change. 🙂
We all know drumstick leaves (Murungai Ilai or Murungai Keerai) are loaded with calcium, potassium and vitamins. So, it’s essential to include murungai keerai in our diet frequently. It’s highly recommended for pregnant women also. You can make Murungai Keerai Poriyal or Koottu with this leaves. But, kids can easily neglect the intake of curries in their meal because of its blandness. The simple and delicious way to make use of drumstick leaves is by adding them to the adai batter. By this way, you can easily mask the taste of murungai keerai. With the addition of coconut to the batter or by pairing your adai with coconut chutney or Jaggery would make the adai more tastier. Ready to upgrade your dinner to healthy version???? 🙂
Drumstick Leaves Adai | Murungai Keerai Adai | Mulagu Akulu Dosa | Muringa Ela Dosa | Nugge Yele Dosa | Saijan Patta Dosa | murungai ilai adai dosa
Over to “Drumstick Leaves Adai – Murungai Keerai Adai Recipe“ from Home-Making-Delight with step by step photos..
Drumstick Leaves – 1 & 1/2 or 2 cups (Separate the drumstick leaves from stem, wash & dry it)
Idli Rice – 1 cup
Toor dhal – 1/4 cup
Urad dal – 1/8 cup
Chana dhal – 2 tblsp
Red chilly – 4 or 5
Asafoetida – 1 tsp
Salt as required
Water – 1 & 1/2 or 2 cups
Oil – 1/8 – 1/4 cup (preferably sesame)
Mustard Seeds – 2 tblsp
Red Chilly – 2 (broken)
Curry leaves – few (optional)
Onion – 1/2 cup (finely chopped)
- Wash & soak rice and dhals (all dhals together) separately with water for 6 hours or overnight.2. Heat a tablespoon of oil in a pan and temper with mustard seeds & broken chillies followed by onions and drumstick leaves. Saute them until the onion turns translucent and the drumstick leave shrinks. Let it cool.3. Drain the soaked water from rice & dhal. In a blender or mixer grinder, add red chilly, salt & asafoetida and give a quick pulse. Then, add soaked rice and grind it roughly. Finally, add the soaked dhal and grind them all together coarsely with required water. (It doesn’t have to be smooth like Idli or dosa batter).4. Transfer the batter to a bowl and mix it well with the sauteed drumstick leaves. The batter consistency should be a bit thinner than our usual dosa batter. Let it sit in the room temperature for about 20-30 minutes.5. Pour a laddle of batter on hot tawa in the form of circle from outside towards inside. Add a tsp of oil around the adai. Let it get cooked.6. Once it’s golden brown, flip it over and cook the other side. Remove it from tawa and repeat the process with rest of the batter. 7. Serve your Murungai keerai adai hot or warm with coconut chutney. 🙂
- You can also make the adais as soon as you prepare the batter. Fermentation time is not mandatory, but recommended.
- You can use sesame oil for more flavor and health.
- If you feel drumstick leaves to be bitter, then add grated coconut in the batter to balance the taste. You can also cut them into very thin, small pieces instead of grating.
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