Murungai Keerai Adai | Drumstick Leaves Adai

Murungai Keerai Adai is a tasty, protein packed crepe made by blending different dal, rice, murungai keerai, spices & onions to a batter and cooked like utappam. Murungai Keerai Adai is a healthy choice & a must try at home during weekends for breakfast and is relished with jaggery &chutney. 

I love adai soo much….During my pregnancy with gugu I was advised to take a lot of greens specifically this drumstick leaves to increase iron intake, so I made ragi adai or poriyal mostly and had it.Once amma suggested to make this adai so that I can make a new post too ahh she knows me well 🙂 I just modified ammas adai recipe and tried this one , it came out so good with the extra flavour of drumstick leaves…. I love to have it with coconut chutney , even jaggery goes well.

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Murungai Keerai Adai

Murungai Keerai Adai is a tasty, protein packed crepe made by blending different dal, rice, murungai keerai, spices & onions to a batter and cooked like utappam. Murungai Keerai Adai is a healthy choice & a must try at home during weekends for breakfast and is relished with jaggery &chutney. 

Prep Time2 hours hrs

Cook Time20 minutes mins

Total Time2 hours hrs 20 minutes mins

Servings6 adais

AuthorSharmilee J

1x2x3x

Ingredients

To Soak:

• 1/2 cup raw rice
• 1/2 cup idli rice
• 1/4 cup toor dal
• 1/4 cup chana dal
• 1.5 tablespoon moong dal
• 1/8 cup urad dal
• 2 red chillies
• a generous pinch hing
• 1 teaspoon fennel seeds
• a tiny pinch turmeric powder
• 1/4 cup small onion finely chopped
• few curry leaves torn into pieces
• 1 cup drumstick leaves loosely packed
• salt to taste

Instructions

• Take all the ingredients listed under ‘to soak’ in a mixing bowl, soak it in water till immersing level. Soak for atleast 3-4 hrs. Drain water and set aside.
• Clean drumstick leaves, separate from stem, rinse it well and set aside.
• Grind red chillies, fennel seeds along with soaked dal to a slightly coarse paste, add a pinch of hing, mix and set aside.
• Saute drumstick leaves till it shrinks.
• Add it along with chopped onion , turmeric powder to the batter, add little water and mix well.
• Add required salt. The batter should be slightly runny in between idli and dosa batter consistency.
• Heat the dosa pan, grease with little oil, pour a ladle full of batter and spread it evenly a bit thick.
• Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.
• Serve Murungai Keerai Adai hot with any chutney of your choice.

Notes

• Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
• No need of standing time, you can make adais instantly once you have the batter.
• The batter keeps well for 2 days if refrigerated but as drumstick leaves are added it is advisable to use it within a day.
• You can make thick adais or thin crispy dosa kinds. If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
• I used my cast iron dosa pan so the edges were nicely crisp.
• You can even add a tablespoon of grated coconut to the batter.

Nutrition Facts

Murungai Keerai Adai

Amount Per Serving (50 g)

Calories 231 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 10mg0%

Potassium 206mg6%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 2g2%

Protein 10g20%

Vitamin A 151IU3%

Vitamin C 109mg132%

Calcium 211mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Murungai Keerai Adai Recipe Step by Step

1. Take all the ingredients listed under ‘to soak’ in a mixing bowl, soak it in water till immersing level.Soak for atleast 3-4 hrs.Drain water and set aside.
   
2. Clean drumstick leaves, separate from stem, rinse it well and set aside.Grind red chillies,fennel seeds along with soaked dal to a slightly coarse paste,Add a pinch of hing, mix and Set aside.
   
3. Saute drumstick leaves till it shrinks.Add it along with chopped onion , turmeric powder to the batter,Add little water and Mix well.Add required salt.The batter should be slightly runny in between idli and dosa batter consistency.
   
4. Heat the dosa pan,grease with little oil, pour a laddle full of batter and spread it evenly a bit thick.Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.

Serve hot with any chutney of your choice.

Expert Tips

• Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
• No need of standing time,you can make adais instantly once you have the batter.
• The batter keeps well for 2 days if refrigerated but as drumstick leaves are added it is advisable to use it within a day.
• You can make thick adais or thin crispy dosa kinds.If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
• I used my cast iron dosa pan so the edges were nicely crisp.
• You can even add a tablespoon of grated coconut to the batter.