Drumstick Leaves Adai/Murungai Keerai Adai is a protein-packed South Indian lentil dosa served for breakfast or dinner. This is made of a combination of lentils and rice. Whenever I find drumstick leaves I make sure to make this Adai.
If you run out of idli-dosa batter, this Adai comes handy. Soak dal and rice for 2-3 hours. Grind to coarse batter along with spices. Mix along with drumstick leaves and onions. It’s ready to go. No need to ferment this batter. There are so many health benefits in drumstick leaves and as well as lentils. This is so delicious, healthier and filling recipe. This recipe is very popular in South India, especially in Tamil Nadu. If you want soft Adai, add urad dal too while grinding. As I prefer crispy dosa I did not add urad dal. Adai goes well with butter, jaggery, Coconut Chutney or avial.
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Drumstick Leaves Adai:
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter to a dosa batter consistency.
- You need not ferment the batter. Dosa can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.
- If you want to make plain adai, instead of drumstick leaves add curry leaves and coriander leaves.
- 1 cup Drumstick leaves/Murungai keerai
- 3/4 cup Toor dal/Thuvaram paruppu
- 1/2 cup Moong dal/Paasi paruppu
- 1/4 cup Rice
- 1 Onion
- 2 Dry Red Chili
- 1 tsp Cumin seeds/Jeera
- 1/2 tsp Asafoetida/hing
- salt to taste
- oil to apply on adai
- Wash and soak Toor dal, Moong dal, and rice for 2-3 hours. Finely chop the onion and set aside. Once soaked wash and drain water completely.
- In a mixer add soaked dal and rice, along with that add dry red chili, cumin seeds, hing, and salt to taste. Blend to a coarse dosa batter using water little by little.
- Now transfer the batter to a bowl, add chopped onion, drumstick leaves and mix it thoroughly. Bring batter to dosa batter consistency.
- Heat a pan and pour a ladle of batter and spread it in a circular motion as shown. Drizzle a spoon of oil. Let it cook. Now flip to other side and drizzle another spoon of oil. Once cooked again flip to the first side and cook for few more minutes till it gets crispier. Now transfer to a plate and relish.
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter, and keep it to dosa batter consistency.
- You need not ferment the batter. Adai can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.(approx 2 days)
- If you want to make plain adai, instead of drumstick leaves add curry leaves and coriander leaves.
- If you want soft adai add 1/4 cup of soaked urad dal while grinding.
- I used parboiled rice, you can even use raw rice.
- You can even add small ginger while grinding to get a nice flavor.
I have already posted plain Paruppu Adai with a little different version.
Crispy and protein-packed Drumstick Leaves Adai/Murungai Keerai Adai is ready to relish.
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Can you please show us how to make Avial ? Tha l you for the recipes !
Soon I will post. Thank you 🙂