Murungai Keerai Adai Recipe, Instant Adai Recipe with Drumstick Leaves
 
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Murungai Keerai Adai Recipe, Easy Drumstick Leaves adai recipe with a short video.
Author:
Recipe type: Breakfast
Cuisine: TamilNadu
Serves: 4
Ingredients
  • ½ cup Idli Rice/இட்லி அரிசி
  • ½ Cup Raw Rice/பச்ச அரிசி
  • ½ Cup Channa Dal/கடலை பருப்பு
  • ½ cup Toor Dal/துவரம் பருப்பு
  • ¼ Cup Moong Dal/பாசி பருப்பு
  • ¼ cup Urad Dal/உளுத்தம் பருப்பு
  • 10 Red Chilli/சிகப்பு மிளகாய்
  • 1 tsp Fennel Seeds/சோம்பு
  • ¼ tsp Turmeric Powder/மஞ்சள் தூள்
  • ¼ tsp Hing/பெருங்காய தூள்
  • 1 Cup Shallots / Small Onion/சிறிய வெங்காயம்
  • 3 tbsp Coriander Leaves/கொத்துமல்லி தழை
  • Oil (To make Adai)/எண்ணெய்
  • Salt As Required/தேவைக்கேற்ப உப்பு
Instructions
  1. Pre-Preparation, Soak raw rice, idli rice in one bowl with chilies and fennel seeds & Toor dal and channa dal, moong dal and urad dal in a separate bowl.
  2. Pour enough water and soak for a minimum of 3 hours.
  3. Rinse well and drain the water completely. To a wet grinder or mixer, add the soaked rice and dal.
  4. Grind it to a coarse paste and the batter should be little thicker than the usual dosa batter consistency.
  5. Transfer the batter to a vessel, add hing, turmeric powder, salt, shallots, and handfull murungai keerai.
  6. mix everything well.
  7. Heat a dosa tawa, pour a ladle of adai batter in the center and spread it. Add diced shallots on top, sprinkle oil all over the adai and cook in low flame for 2 minutes. Then flip it to the other side and cook for another 2 minutes till it to golden color.
  8. Do the same with the remaining batter.
  9. Enjoy this Adai dosa recipe with Avail or simply with jaggery.
Notes
1. soak rice and dal separately and grind it together.
2. soaking time least 3 hours not less than that.
3. adjust the salt and spice according to your taste.
4. we can use the batter immediately no need to ferment.
5. we can refrigerate and use the batter for 2 to 3 days.
Recipe by Prema's Culinary at http://www.premascook.com/2019/10/murungai-keerai-adai-recipe.html