Murungakeerai / Drumstick Leaves is a very healthy green leafy vegetable. It is very rich in many vitamins, minerals, iron and calcium. There are many ways we use this leaf in our cuisine and the two commmon ways in our house are this adai and a kootu variety. This adai is very healthy and makes a great breakfast or evening tiffin. The quantity of the leaves added are personal choice. You can use the batter immediately after grinding or store it in the refrigerator for up to 4 days.
IngredientsMurungakeerai / Drumstick Leaves - 3 cups (packed)
Kadalai Parupu / Channa Dal – 1 1/4 cup
Tuvaram Parupu / Toor Dal – 1/2 cup
Ulutham Parupu – ¼ cup
Kaaramani – 1/4 cup
Rice – 2 cups
Red Chili – 6
Green Chili – 2
Curry Leaves – 15
Coriander Leaves – 1/4 cup
Water – as needed
Oil – 2 tea spoons per adai
Salt – 2 tea spoons
Asafetida – ¼ tea spoon
MethodWash and soak the dals and rice for around 3 hours (preferably in luke warm water)
Strain the water, but do not discard and grind the dals and rice seperately with red chili and green chili
Add water little by little. The batter should be very thick, so less water better
Transfer to a bowl and add salt, asafetida, curry leaves, coriander leaves and drumstick leaves
Heat a tawa and put one tea spoon oil
Once the tawa is hot, add 1 cup of batter and spread it to a round about ¼ - 1/5 inch thick
Make a small hole in the center of the adai with the spatula
Put oil around the adai and in the center
Cook on medium high heat and flip once the top of the adai becomes little dry and the flip side looks done
Cook the other side until done and serve!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Sending this to "Dish it out - new u"
IngredientsMurungakeerai / Drumstick Leaves - 3 cups (packed)
Kadalai Parupu / Channa Dal – 1 1/4 cup
Tuvaram Parupu / Toor Dal – 1/2 cup
Ulutham Parupu – ¼ cup
Kaaramani – 1/4 cup
Rice – 2 cups
Red Chili – 6
Green Chili – 2
Curry Leaves – 15
Coriander Leaves – 1/4 cup
Water – as needed
Oil – 2 tea spoons per adai
Salt – 2 tea spoons
Asafetida – ¼ tea spoon
MethodWash and soak the dals and rice for around 3 hours (preferably in luke warm water)
Strain the water, but do not discard and grind the dals and rice seperately with red chili and green chili
Add water little by little. The batter should be very thick, so less water better
Transfer to a bowl and add salt, asafetida, curry leaves, coriander leaves and drumstick leaves
Heat a tawa and put one tea spoon oil
Once the tawa is hot, add 1 cup of batter and spread it to a round about ¼ - 1/5 inch thick
Make a small hole in the center of the adai with the spatula
Put oil around the adai and in the center
Cook on medium high heat and flip once the top of the adai becomes little dry and the flip side looks done
Cook the other side until done and serve!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Sending this to "Dish it out - new u"
I have never used these leaves but the recipe sounds interesting.
ReplyDeleteAnytime favourite, love this healthy and iron rich adai just with some spicy coconut chutney.
ReplyDeleteVery interesting recipe. Love the green look to the adai. I have not used these leaves before maybe I should try.
ReplyDeleteI know drumstick leaves are so healthy.. But haven't tried any recipe.Good to know about the recipe.Looks yummy.
ReplyDeleteAdai looks green and tasty .
ReplyDeleteDrumstick leaves.. Love them to the core. Wish I could grow the tree in my backyard.
ReplyDeleteVery tempting ...
ReplyDeleteLovely colour of the adai and very tempting.
ReplyDeleteAdai looks so inviting!!! Yum!
ReplyDeleteSuch a flavorful adai. Murungai keerai adds so much of flavor.
ReplyDeleteWhat a healthy & nutritious adai.
ReplyDeleteA nutritious adai!
ReplyDeleteVery healthy adai sowmya...
ReplyDeleteAdai looks so tempting. I do not get drumstick leaves here :(, and use spinach instead. Thanks for linking.
ReplyDelete