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.
I love adai soo much….During my pregnancy with gugu I was advised to take a lot of greens specifically this drumstick leaves to increase iron intake, so I made ragi adai or poriyal mostly and had it.Once amma suggested to make this adai so that I can make a new post too ahh she knows me well 🙂 I just modified ammas adai recipe and tried this one , it came out so good with the extra flavour of drumstick leaves…. I love to have it with coconut chutney , even jaggery goes well.
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📖 Recipe Card
Murungai Keerai Adai
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.
Murungai Keerai Adai Recipe Step by Step
- 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 laddle 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 hot with any chutney of your choice.
Expert Tips
- 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.
anonymous
Looks very delicious. Thanks for the wonderful recipe.
DEESHA
i love drumstick leaves. this looks so nice
Karthika Sampathkumar
Very nicely represented with pictures… Thanks for the recipe.
Sheeba Wesley
Thank you for the recipe. The adai was very tasty and my kids are loving it.
Viji Senthil
Hi Sharmi, tried this adai today. Excellent feedback from my family. Thank you so much. Will check ur other adai recipes…
Gayathri
Hi,
Thanks for the recipe. One question – Is one cup 250 ml/gm? Please clarify.
Sharmilee J
My 1 cup measures 250 ml