I love adai soo much....During my pregnancy with gugu I was advised to take a lot of greens specifically this drumstick leaves to increase iron intake, so I made ragi adai or poriyal mostly and had it.Once amma suggested to make this adai so that I can make a new post too ahh she knows me well :) I just modified ammas adai recipe and tried this one , it came out so good with the extra flavour of drumstick leaves.... I love to have it with coconut chutney , even jaggery goes well.
Murungai Keerai Adai Recipe
Preparation Time:2 hrs | Cooking Time : 5 mins | Makes:6 adais
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
To soak:
Raw Rice - 1/2 cupIdli Rice - 1/2 cup
Toor dal - 1/4 cup
Chana dal - 1/4 cup
Moong dal - 1.5 tbsp
Urad dal -1/8 cup
Red chillies - 2
Hing - a generous pinch
Fennel Seeds - 1 tsp
Turmeric powder - a tiny pinch
Small Onion - 1/4 cup chopped finely
Curry Leaves - few torn into pieces
Drumstick Leaves - 1 cup loosely packed
Salt - to taste
Method:
- Take all the ingredients listed under 'to soak' in a mixing bowl, soak it in water till immersing level.Soak for atleast 3-4 hrs.Drain water and set aside.
- Clean drumstick leaves, separate from stem, rinse it well and set aside.Grind red chillies,fennel seeds along with soaked dal to a slightly coarse paste,Add a pinch of hing, mix and Set aside.
- Saute drumstick leaves till it shrinks.Add it along with chopped onion , turmeric powder to the batter,Add little water and Mix well.Add required salt.The batter should be slightly runny in between idli and dosa batter consistency.
- Heat the dosa pan,grease with little oil, pour a laddle full of batter and spread it evenly a bit thick.Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.
My Notes:
- Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
- No need of standing time,you can make adais instantly once you have the batter.
- The batter keeps well for 2 days if refrigerated but as drumstick leaves are added it is advisable to use it within a day.
- You can make thick adais or thin crispy dosa kinds.If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
- I used my cast iron dosa pan so the edges were nicely crisp.
- You can even add a tbsp of grated coconut to the batter.
