Murungai Keerai Adai (Drumstick Leaves Adai) Recipe

By | Published , Last Updated on | Adai, Drumstick, Pregnancy and Postnatal | No Comment

A delicious and healthy South Indian adai variety. Perfect for breakfast, evening snack or dinner.
Murungai Keerai Adai (Drumstick Leaves Adai)

Parboiled Rice – 1 1/2 cups
Toor Dal – 1/3 cup
Chana Dal (Bengal Gram Dal) – 1/3 cup
Urad Dal – 1/3 cup
Garlic – 2 to 3 cloves
Ginger – a small piece, peeled
Curry Leaves – handful
Coriander Leaves – handful
Drumstick Leaves – 3 cups, chopped
Red Chillies – 4
Green Chillies – 4
Asafoetida – 1 small piece
Onion – 1, finely chopped
Salt to taste
Oil for frying

1. Soak rice and dals separately overnight.
2. Grind rice for a while. Add the dals, garlic, ginger, red chillies, curry leaves, coriander leaves, green chillies, asafoetida and salt.
3. Grind to a rough batter.
4. Add enough water to make a pouring consistency.
5. Wash drumstick leaves, discard all stems, chop finely and add to the batter.
6. Add the onions and mix well.
6. Heat a tawa, grease with some oil, pour a large ladleful of batter onto tawa and quickly spread it into a circle.
7. Pour oil all around and in the centre.
8. If you want the adai to be crisp, carefully turn over and cook the other side, pouring 1-2 tsp more oil while cooking on high flame.
9. Serve hot with coconut/onion chutney or curd or aviyal.

Tip: You can also add the drumstick leaves after step #7. Sprinkle 2-3 tblsp of drumstick leaves all over adai, cover and cook over medium heat till done.

image via

You might also like these recipes

Latest Food Blogs

Feel free to comment or share your thoughts on this Murungai Keerai Adai (Drumstick Leaves Adai) Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: