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.
Murungai Keerai Adai Recipe
Preparation Time:2 hrs | Cooking Time : 5 mins | Makes:6 adais
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
To soak:
Raw Rice – 1/2 cup
Idli Rice – 1/2 cup
Toor dal – 1/4 cup
Chana dal – 1/4 cup
Moong dal – 1.5 tbsp
Urad dal -1/8 cup
Red chillies – 2
Hing – a generous pinch
Fennel Seeds – 1 tsp
Turmeric powder – a tiny pinch
Small Onion – 1/4 cup chopped finely
Curry Leaves – few torn into pieces
Drumstick Leaves – 1 cup loosely packed
Salt – to taste
Method:
- 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 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.
My 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 tbsp of grated coconut to the batter.
anonymous says
February 1, 2016 at 8:03 amLooks very delicious. Thanks for the wonderful recipe.
DEESHA says
February 2, 2016 at 2:52 pmi love drumstick leaves. this looks so nice
Karthika Sampathkumar says
March 4, 2017 at 2:30 amVery nicely represented with pictures… Thanks for the recipe.
Sheeba Wesley says
December 22, 2017 at 9:00 amThank you for the recipe. The adai was very tasty and my kids are loving it.