Murungai Keerai Adai is a rustic, wholesome pancake made with moringa leaves and mixed dals. It has a nutty, savory flavor and crisp brown edges. The batter is easy to grind after soaking, no fuss. It’s hearty and packed with protein and iron. Serve warm with jaggery, idli milagai podi, or your favorite chutney. Perfect for a nutritious breakfast or quick, satisfying snack. This adai is made with drumstick leaves spinach (murungai keerai). The rice needs to be soaked for at least four hours.
After separating and chopping the keerai, soak the rice and dals for at least 4 hours and grind them coarsely with red chillies, asafetida and salt. Fold in finely chopped onion, grated coconut and the chopped murungai keerai, adjusting water so the batter is slightly thicker than dosa batter. Spread a ladleful on a greased hot tawa, drizzle oil around the edges and cook on medium until both sides turn golden brown. Serve hot—delicious with jaggery, idli milagai podi or your favorite chutney.
Murungai Keerai Adai Recipe
Murungai Keerai Adai
This adai is made with drumstick leaves spinach (murungai keerai).
6
servings4
hours30
minutesIngredients
Parboiled Rice – 2 cups
Raw Rice – ¼ cup
Thuvar Dhal – 1 cup
Urad dhal – 1 tablespoon
Bengal Gram dhal – 2 tablespoon
Red Chillies – 6 Nos
Asafoetida powder – 1 teaspoon
Salt – 1 teaspoon or as per taste
Onion – 1 No (optional)
Coconut gratings – ¼ cup (optional)
Murungai Keerai (Drumstick Leaves) – 1 bowl
Gingelly Oil – as required
Directions
- Separate the Murungai Keerai from the stem. Take a big bowl of the Keerai and wash well, chop it roughly and keep it aside.
- Soak the rice and all the dhals in water for at least four hours. Wash and drain the water. Add red chillies, asafetida and salt. Grind to a coarse paste.
- Chop the onion finely. Add to the batter.
- Add coconut and chopped murungai Keerai to the batter. Add little water if required to make the batter little thicker than dosa batter.
- Heat Dosa Tawa. Grease it. Pour a big ladle of batter in the middle of the tawa and spread evenly. Pour oil around the corners. Cook on medium flame.
- Turn over and cook other side also till it turns it colour to a nice brown.
- Serve with jaggery or Idli Milagai Podi or any desired chutney.
Mam how many adai de we get with this measurement( approximately)
Thank you
Hema
You will get approx 6 to 8 adai.
Mam, which is best method to store drumstick leaves in refrigerator for later use? How many days can we store?
Keep the keerai in a plastic cover and put it in the fridge. It will stay good for 3 to 4 days.