Adai is one among the common breakfast and dinner among all south Indian families of Tamil Nadu. It was after my marriage, got to eat adai very first time at my neighbor Ranjini Akka’s house when we were in Malaysia. My hubby likes adai a lot, and this made me to prepare adai. Adai is usually made thick, but I like to have it thin and crispy, so I use to prepare both the version as my hubby likes the thicker ones.
Taking this to Fiesta Friday #182 hosted by Angie@thenovicegarderner.
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Adai can be prepared using moringa/drumstick leaves or murungai keerai leaves also, just we need to blanch the leaves and add them to the batter and prepare hot hot adai’s and serve it with chutney, sambar and Idli Podi.
Also, adai has too much of health benefits,due to the protein and Iron in it. It an filling breakfast or dinner recipe that can be prepared in minutes.an filling breakfast or dinner recipe that can be prepared in minutes. This is good for pregnant women, mothers and kids. Batter stays fresh for 4 days, when refrigerated without onions. Let me share the recipe…
- Raw rice / Pachaarisi – 1 cup
- Black gram / Ulundam paruppu / Urad dal – ¼ cup
- Split pigeon peas / Tuvaram paruppu / Toor dal – ¼ cup
- Split yellow lentils / Pasiparuppu / moong dal – ¼ cup
- Split chick peas / Kadala paruppu / Channa dal – ¼ cup
- Drumstick leaves / Murungai keerai / Moringa Leaves – 1 cup (tightly packed)
- Turmeric powder – ½ tsp
- Fennel seeds / Perunjeeragam / Sombu – 1 tsp
- Red chillies – 3 nos
- Ginger – 1 “inch stick
- Garlic – 3 cloves
- Salt to taste
- Oil – 4 tbsp
Making of Murungai Keerai Adai / Moringa Leaves Dosa / Drumstick leaves Adai –
- Soak the rice and lentils all together in water for 4 to 5 hrs.
- Drain the water, transfer the rice and lentils to mixer and add fennel seeds, red chillies, ginger and garlic.
- Grind them to a smooth or coarse paste by adding water and transfer it to a bowl.
- Meanwhile separate the moringa/drumstick leaves from the stalk, wash it and boil it for few mins or until the leaves turn dark green in colour.
- Drain the water and transfer the leaves to the batter, add salt and mix it well.
- Heat a tawa or griddle, pour a spoonful of batter at the center of the tawa and gently spread it in a circular motion.
- Drizzle little oil along the sides of the adai, wait until it gets cooked, flip the side and cook on both sides for few mins or until it turns golden brown in color.
- Remove it from fire and transfer it to a plate.
Serve hot with Sambar, Chutney or Idli Chilli powder