Murungai Keerai Adai Recipe - Drumstick Leaves Adai | Lentil Crepes
Here is a delicious Drumstick leaves adai that is made from the combination of at least two lentils and rice. Traditionally considered as a tiffin dish can be had for breakfast or dinner and served along with Avial or Puli Inji.
Murungai Keerai Drumstick Leaves Adai is a crepe that is made from the combination of at least two lentils and rice. Traditionally considered as a tiffin dish can be had for breakfast or dinner. A variety of vegetables can be added like chopped cabbage, grated carrots, spinach. But the most favorite combination is the adai made from drumstick leaves also called as the Murungai Keerai.
Did you know? Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
At home we serve Murungai Keerai Drumstick Leaves adai with jaggery, butter and a tall glass of buttermilk. You can also serve the Murungai Keerai Adai along with Kerala Style Aviall and Puli Inji
Here are more adai recipes to try :
- 1/2 cup Rice
- 1/4 cup Green Moong Dal (Whole)
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 6 Dry Red Chillies
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai) , roughly chopped
- 1 sprig Curry leaves , finely chopped
- 1/2 teaspoon Asafoetida (hing)
- 1 cup Pearl onions (Sambar Onions) , finely chopped
- Salt , to taste
How to make Murungai Keerai Adai Recipe - Drumstick Leaves Adai | Lentil Crepes
To begin making the Murungai Keerai Adai Recipe (Drumstick Leaves Adai), soak the rice and lentils dal together in enough water such that they get well immersed; for about 5 hours.
Grind the soaked rice and dal along with red chillies and curry leaves into a batter; adding only little water at a time when grinding to make a thick batter. The batter should not be too watery and once ground the batter will have a coarse texture.
Once the batter is ready, add the chopped Drumstick Leaves onions, salt and asafoetida and stir to combine well.
For making the adai; heat the skillet on medium heat. Pour a ladleful of adai batter over the skillet and spread the batter evenly using a spiral motion from inside out.
Pour a teaspoon of oil or ghee around the edges of the adai. Increase the heat and cook for couple of minutes until the bottom of the adai starts to turn golden brown. Flip on to the other side to cook for a few seconds.
The Adai is thicker than dosa or cheela. If you like it thinner, you could add a little water and thin in down a bit and spread.
After both sides are cooked remove from skillet and serve hot with butter and jaggery. You can also serve the Murungai Keerai Adai along with Kerala Style Aviall and Puli Inji.