This adai is made with drumstick leaves spinach (murungai keerai). The rice needs to be soaked for at least four hours.
Murungai Keerai Adai
Course: SnacksCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
4
hoursCooking time
30
minutesThis adai is made with drumstick leaves spinach (murungai keerai).
Ingredients
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.