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Murungai Keerai Adai Recipe

Murungai Keerai Adai is a protein rich South Indian crepe made using rice, mixed dals and fresh drumstick leaves. It is one of those dishes that is both healthy and tasty in same plate. The flavor is homely and comforting, yet something you will want again and again. 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
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings6 adais
AuthorSharmilee J

Ingredients

To Soak:

  • ½ cup raw rice
  • ½ cup idli rice
  • ¼ cup toor dal
  • ¼ cup chana dal
  • 1.5 tablespoon moong dal
  • ⅛ cup urad dal
  • 2 red chillies
  • 1 pinch hing
  • 1 teaspoon fennel seeds
  • a tiny pinch turmeric powder
  • ¼ 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 at least 3-4 hours. 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

  • Soaking and grinding – I usually soak rice and dals together for 3 to 4 hours. Grinding should be slightly coarse, not too fine, as that gives better texture. Don’t rush this step.
  • Consistency of batter – I have used water little by little while grinding. Batter should be thicker than dosa but not like idli. If you make it too thick, spreading will be difficult. If too thin, it will not cook well.
  • Cooking leaves – I usually sauté the drumstick leaves quickly before adding to batter. This takes away raw taste and makes it soft. You can also add directly if leaves are very tender.
  • Pan choice – I have used cast iron dosa tawa, it gives nice crisp edges and golden brown spots. Non-stick pan works too but the taste from cast iron is better.
  • Flavor addition – You can add grated coconut for richer taste or a small piece of ginger for slight sharpness. I have tried both versions and both are good.
  • Making thin or thick – You can pour batter little thick for uthappam style or spread thin like dosa. I usually make medium thick because that gives crisp edges and soft center.
Nutrition Facts
Murungai Keerai Adai Recipe
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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