Kamala's Corner

Murungai Keerai Adai

This adai is made with drumstick leaves spinach (murungai keerai). The rice needs to be soaked for at least four hours.

Murungai Keerai Adai

Recipe rating: N/A
Recipe by S Kamala Course: SnacksCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This adai is made with drumstick leaves spinach (murungai keerai).


  • 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


  • 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.
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