Murungai Keerai Adai (Drumstick Leaves Adai) showed up in my kitchen the year I moved closer to my grandmother and started visiting her Saturday morning market runs. She would buy bunches of drumstick leaves still attached to their woody stems, then sit on the veranda pulling off each tiny leaf while I complained about the tedium. The adai she made afterward, though, was worth every minute of that prep.
It had a nutty, almost earthy flavour from the dals and a faint bitterness from the greens that mellowed out on the hot tawa. I still make it her way, grinding the batter rough and pouring the oil without hesitation. The aroma of ginger and garlic hitting the hot pan reminds me of those Saturday mornings, even now.
About the Recipe
This recipe does ask for an overnight soak, so plan a day ahead. The ingredients are straightforward though, especially if you already keep a few dals in your pantry. Drumstick leaves can be tricky to find fresh unless you have access to an Indian grocery, but they freeze well if you buy extra. The actual cooking time is quick once the batter is ready.
I make this on weekends when I want something more substantial than idli but do not want to stand at the stove for long. It also works well for dinner with a bowl of curd on the side.
Why you will love this recipe
Three different dals give this adai a layered, slightly grainy texture that stays interesting bite after bite. The drumstick leaves add a mineral, almost spinach-like flavour without turning the batter watery or mushy, which is often a problem with greens in pancake batters. The rough grind keeps little pockets of dal that crisp up beautifully when you pour enough oil and cook on high heat.
It is also a one-pan meal that does not need elaborate sides. I usually just serve it with plain curd or leftover coconut chutney, and it holds up well even if you eat it an hour later.
Murungai Keerai Adai Drumstick Leaves Adai Badam Phirni
Cooking Tips
The most common mistake is grinding the batter too smooth, which makes the adai dense and gummy instead of textured. Stop when you still see bits of dal and rice. If your batter is too thick, the adai will not spread easily and will cook unevenly. Add water gradually until it flows but still holds a slight resistance when you pour it.
Do not skimp on the oil while cooking. A dry adai turns leathery. Pour at least a tablespoon around the edges and another teaspoon in the centre. If the adai sticks, your tawa is not hot enough or you need more oil.
Top Tips
- Soak the rice and dals in separate bowls so you can control the grind better when you add them to the blender.
- If drumstick leaves are not available, substitute with finely chopped spinach or fenugreek leaves, though the flavour will shift.
- Keep the flame on medium high while spreading the batter, then increase to high once it sets so the edges crisp up.
- You can make the batter a few hours ahead and refrigerate it, but stir well before using as it tends to thicken.
- Leftover adai reheats well on a hot tawa with a drizzle of oil, though it loses some crispness.
Serving and Storing Suggestions
This recipe makes about eight to ten adais depending on how thick you spread them. Prep time is roughly ten minutes if the soaking is already done, and cooking takes about three to four minutes per adai. Serve hot straight off the tawa with coconut chutney, onion chutney, curd, or aviyal. Adai tastes best fresh but you can store leftovers in an airtight container in the fridge for up to two days. Reheat on a dry tawa or in a pan with a little oil to bring back some texture.
Similar Recipes
- Rava Adai
- Pesarattu (Green Gram Dosa)
- Mor Kuzhambu
- Thengai Chutney (Coconut Chutney)
Nutrient Benefits
Drumstick leaves are loaded with iron, calcium, and vitamin A, making this adai a good choice if you are looking to add more greens to your diet without the usual salad route. The combination of toor, chana, and urad dal provides plant-based protein and fibre, which keeps you full longer. Parboiled rice adds complex carbohydrates, and the ginger and garlic offer mild anti-inflammatory benefits. Cooking with minimal oil and skipping deep frying keeps the calorie count reasonable while still delivering flavour and texture.
Murungai Keerai Adai (Drumstick Leaves Adai)
Ingredients
- 1 1/2 cups Parboiled Rice
- 1/3 cup Toor Dal
- 1/3 cup Chana Dal (Bengal Gram Dal)
- 1/3 cup Urad Dal
- 2 to 3 cloves Garlic
- Ginger (a small piece, peeled)
- Curry Leaves (handful)
- Coriander Leaves (handful)
- 3 cups Drumstick Leaves (chopped)
- 4 Red Chillies
- 4 Green Chillies
- 1 Asafoetida (mall piece)
- 1 Onion (finely chopped)
- Salt to taste
- Oil for frying
Instructions
- Soak rice and dals separately overnight.
- Grind rice for a while. Add the dals, garlic, ginger, red chillies, curry leaves, coriander leaves, green chillies, asafoetida and salt.
- Grind to a rough batter.
- Add enough water to make a pouring consistency.
- Wash drumstick leaves, discard all stems, chop finely and add to the batter.
- Add the onions and mix well.
- Heat a tawa, grease with some oil, pour a large ladleful of batter onto tawa and quickly spread it into a circle.
- Pour oil all around and in the centre.
- 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.
- 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.
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Frequently Asked Questions
Can I skip the overnight soak and use a shorter soak time?
You can soak for a minimum of four hours if you are short on time, but the batter will not grind as smoothly and the adai may turn out slightly denser. Overnight soaking softens the grains enough to give you a better texture with less effort on the blender.
My adai is breaking apart when I try to flip it. What went wrong?
The batter is likely too thin or you did not let the first side cook long enough. Let the adai cook on medium high heat until the edges lift easily and the surface looks mostly dry before flipping. Adding a bit more rice or dal flour to thicken the batter also helps.
The drumstick leaves taste bitter even after cooking. Is that normal?
Fresh drumstick leaves have a mild bitterness that usually mellows with cooking, but older or overly mature leaves can taste stronger. Try mixing them with chopped coriander or curry leaves to balance the flavour, or use slightly less than the recipe calls for.
Can I make the batter ahead and store it for a few days?
You can refrigerate the batter for up to two days, but it will ferment slightly and may develop a tangy taste. Stir well before using and check the consistency, as it tends to thicken in the fridge. Add a splash of water if needed.
Why does my adai turn out soft instead of crisp?
You are either using too little oil or cooking on too low a flame. Pour at least a tablespoon of oil around the edges and another in the centre, and keep the heat on medium high to high. Flip and cook the second side with additional oil for maximum crispness.
