Murungai keerai adai

Murungai keerai adai / drumstick leaves crepe is one of the protein packed nutritious breakfast or dinner recipe. The drumstick is valued mainly for its tender pods, which are relished as vegetable. Also most of its parts like bark, root, fruit, flowers, leaves, seeds and even gum got medicinal value.

Ingredients:

Adai dosai batter: Yields 10 to 12 dosai

• ½ cup – Raw rice
• ½ cup – Boiled rice (pulungal arisi)
• ½ cup – Bengal gram / kadalai paruppu / Channa dhal
• ½ cup – Red gram / Thuvaram paruppu/ toor dhal
• ½ cup – Split green gram / paasi paruppu / yellow moong dhal
• ¼ cup – Whole black gram with no skin / whole uluntham paruppu
• 2 or 3no – Red chili’s (as needed)
• 2 nos – Garlic
• 1/4 inch – Ginger
• 1/2 tsp – Fennel seeds
• 1/4 tsp – Cumin seeds
• Salt as needed

Seasonings:

• 2 tsp – Oil
• 1 no – Onion chopped
• 1 cup – Drumstick leaves / Murungai keerai (remove from stem and wash it completely)
• 1/4 tsp – Cumin seeds
• 1 pinch – Asafoetida

Preparation Method:

1. Wash and soak rice and dhal for at least 6 hours. After 6hrs grind it coarsely using a mixer grinder along with red chilies, garlic, ginger, fennel seeds and cumin seeds. Add water to make it to a dosa batter consistency
2. Heat oil in a pan, add cumin seeds, asafoetida, onion and drumstick leaves saute for few minutes or until raw smell goes. Add this mixture with the ground batter along with required salt.
3. Now adai dosa batter is ready. Heat a dosa tawa and spread the batter like we make for dosa. Drizzle oil and cook on both the sides till golden brown. Serve hot with coconut or spicy tomato chutney or idly podi.

Notes:

• You can also use raw drumstick leaves directly in the batter instead of sautéing it.
• Grind the adai batter coarsely not too smooth. Once the batter is ready you can make your adai right away.