Murungai Keerai Adai

📝INGREDIENTS

• 1 cup rice (raw or idli rice)
• ¼ cup toor dal (pigeon peas)
• ¼ cup chana dal (Bengal gram)
• 2 tbsp urad dal (optional, for softness)
• 1 cup murungai keerai (drumstick leaves, washed and chopped)
• 2–3 dry red chilies
• 1 tsp cumin seeds
• 1 inch ginger (chopped)
• 1 green chili (optional, for extra spice)
• ¼ tsp asafoetida (hing)
• Salt – to taste
• Water – as needed
• Oil or ghee – for cooking

👩‍🍳Recipe

Step 1: Soaking

Wash and soak rice, toor dal, chana dal, and urad dal together in enough water for about 2–3 hours.

Step 2: Grinding

Drain the soaked mixture and grind coarsely with dry red chilies, ginger, green chili, cumin, and little water.

Batter should be slightly thick and not too smooth.

Step 3: Add Drumstick Leaves

Mix chopped murungai keerai, salt, asafoetida into the batter. Rest for 15–20 mins if you can.

Step 4: Making Adai

Heat a dosa tawa. Pour a ladle of batter and spread it like thick dosa. Drizzle oil or ghee around edges.

Cook on medium flame till golden brown and crisp on both sides.

Step 5: Serve Hot

Serve hot with coconut chutney, butter, jaggery or avial for a traditional touch!