Murungai Keerai/Drumstick Leaves Adai Recipe
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. In this we have used drumstick leaves to enrich your dish.
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.
Here are more adai recipes to try :
- Mixed Millet And Lentils Adai Recipe
- Thavala Adai Recipe
- Soulfull's Adai Mix - A South Indian High Protein Breakfast Crepe
20 M
40 M
60 M
4 Servings
Ingredients
- 1/2 cup Rice , (any rice - like brown/red rice will work great as well)
- 1/4 cup Green Moong Dal (Whole)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup White Urad Dal (Whole)
- 2 Green Chillies , finely chopped
- 1 teaspoon Ginger , grated
- 1 cup Drumstick Leaves (Moringa/Murungai Keerai) , roughly chopped or whole
- 3-4 Curry leaves , finely chopped
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Oil , or ghee for making adai
How to make Murungai Keerai/Drumstick Leaves Adai Recipe
To begin making the Murungai Keerai Drumstick Leaves Adai Recipe, 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 lentil into a lightly coarse smooth batter; adding only little water at a time when grinding to make a thick batter. The batter should not be too watery.
Once the batter is ready, add the remaining ingredients including salt and stir 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.
After both sides are cooked remove from skillet and serve hot with butter and jaggery. You can also serve Murungai Keerai Drumstick Leaves Adai with your favourite chutney.
