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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
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings6 adais
AuthorSharmilee J

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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