Adai is a healthy, protein rich breakfast dish made using mixed dals and rice. It’s is slightly thicker and heavier than dosa. Adai with Aviyal is a great combo served in most of the restaurants and even in homes. Adai can be made using different variations which i have highlighted below. In Drumstick Leaves Adai (Murungai Keerai Adai), we also add drumstick leaves to the Adai batter. Addition of drumstick leaves enhances the flavor and taste of the Adai. Not just that, but it’s even more healthier (high iron content) than the conventional adai. Drumstick Leaves Adai is very simple and easy to prepare.
Why Drumstick Leaves in the Adai? (Murungai Keerai Adai)
Indeed, adding Murungai Keerai (drumstick leaves) in the adai batter will improve the flavor and taste of the Adai. But more than that it’s very healthier green and brings lot of health benefits. Murungai Keerai (Drumstick Leaves) are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine diet. Click on this link for more recipes made using Drumstick Leaves
That’s right! Adai is different from Dosa !
- Unlike Dosa, we use mixed dals, chili (green and red) along with rice to make the Adai.
- We don’t need to ferment the batter. As soon as the batter is ready, we can start making Adai
- The batter is slightly thicker than Dosa.
- It’s heavier and filling.
Different variations of making Adai
Adai can be made in different variations by choosing different dals, spices and replacing rice
- Traditional Adai a protein rich breakfast with Aviyal
- Make it Spicy using Pepper and and make Pepper Adai (Milagu Adai). We make it for Thirukarthigai
- Replace the rice with Millet to make Millet Adai – even better and healthier
- Ofcourse, we can make Oats Adai similar to Millets Adai with more vegetables
- Diabetic friendly Adai made using Broken Wheat
What are the accompaniments for Adai?
In addition to drumstick leaves, usually we also top it up with onions. Enjoy the Adai with choice of your accompaniment
- Aviyal is the best combo for the Adai. Adai Aviyal is one of the famous combo in most of the restaurants
- Many prefer to consume adai with Jaggery or Honey
- Needless to say, it goes very well with Milagai Podi, Chutney and Sambar too
Recipe Card for Murungai Keerai Adai:
Drumstick Leaves Adai | Murungai Keerai Adai
Murungai Keerai Adai | Drumstick Leaves Adai, a very healthy and traditional breakfast which can be served with Aviyal or jaggery or Coconut Chutney. The iron rich drumstick leaves are so healthy and this adai is one way to incorporate this nutrition rich greens in our daily diet.
- 1 Cup Raw Rice (1 Cup – 250ml)
- 1 Cup Idli Rice / Parboiled Rice
- ½ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ Cup Urad Dal
- ¼ Cup Toor Dal
- 5 Red Chili
- 2 Green Chili
- 1 Cup Drumstick Leaves
- 1.5 tsp Salt (Adjust As Needed)
- a Pinch Asafoetida (Asafetida / Hing)
- 1 Onion (Medium Size, Finely Chopped)
- 3 tbsp Grated Coconut
- ¼ Cup Sesame Oil
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Wash the raw rice and parboiled rice thoroughly and take in a bowl
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Add the dals along with chilies and soak in water for about 2.5 hours
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After 2.5 hours, drain water and take the rice and dals along with the chiles in a mixer jar and grind it to a coarse batter. The batter should be coarse and not smooth.
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Take the batter in a mixing bowl. Add salt and hing and stir well
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Add onion, coconut and drumstick leaves and give a good stir. Drumstick Leaves Adai Batter is now ready!
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Heat a tawa, When the tawa is hot, pour 1 ladle of adai batter and spread it nicely. The adai should always be little thick than the dosa.
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Add a teaspoon of Sesame oil around the adai. Make a small hole in the center and add little more oil. Since the adai is little thick and also has dals, it will take more time to cook.
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Keep the flame low and cook in low flame. Then flip the adai and cook on the other side till the adai is light golden color and crispy.
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Repeat the step and cook the rest of the adai.
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Relish the crispy and delicious Murungai Keerai (Drumstick Leaves) Adai with Aviyal or Jaggery or Coconut chutney.
- Adjust the red and green chili according to your spice needs
- The batter should be little coarse than dosa batter then only the adai will be crispy
- We can wash and chop the drumstick leaves and add it to batter. In this recipe i didn’t chop it.
- If you don’t like the raw smell of the green/onion, then you can sauté the onions and drumstick leaves and then add it to batter. This will also help in quicker cooking
- First pour a ladle of batter and spread it and if spreading is not easy, then adjust by adding little water to the batter
- Always cook the adai in low flame till golden and crispy
Method for making Drumstick Leaves Adai with Step by Step Pictures:
- Wash the raw rice and parboiled rice thoroughly and take in a bowl. Add the dals along with chilies and soak in water for about 2.5 hours
- After 2.5 hours, drain water and take the rice and dals along with the chiles in a mixer jar and grind it to a coarse batter. The batter should be coarse and not smooth. Take the batter in a mixing bowl. Add salt and hing and stir well
- Add onion, coconut and drumstick leaves and give a good stir. Drumstick Leaves Adai Batter is now ready!
- Heat a tawa, When the tawa is hot, pour 1 ladle of adai batter and spread it nicely. The adai should always be little thick than the dosa. Add a teaspoon of Sesame oil around the adai. Make a small hole in the center and add little more oil. Since the adai is little thick and also has dals, it will take more time to cook. Keep the flame low and cook in low flame. Then flip the adai and cook on the other side till the adai is light golden color and crispy. Repeat the step and cook the rest of the adai.
- Relish the crispy and delicious Murungai Keerai (Drumstick Leaves) Adai with Aviyal or Jaggery or Coconut chutney.
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