Tag Archives: south Indian adai recipe

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

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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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Murungai keerai Adai Recipe / Drumstick leaves Adai / Moringa Leaves Dosa

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…

Do check out my Plain Adai recipe , Adai from Leftover rice, Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Ingredients:

  • 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 –

Preparation:

  • 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

Egg Adai recipe / Mutta Adai recipe / Egg Adai Dosa recipe

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Adai is one of the most common breakfast among the tamil families, Adai makes a perfect pair with Avial. As already told my son is crazy towards, I thought of making egg adai, why can’t when egg dosa is possible.

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Egg Adai was really fantastic, soft and crunchy. Give a try and have some innovative dish. Let us move on to the recipe…

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Vazhaipoo Adai / Banana Flower Adai.

Egg Lentil Dosa / Mutta Adai

Egg Lentil Dosa / Mutta Adai

Ingredients:

  • Adai batter– 1 cup
  • Eggs – 3 nos
  • Chili powder – ¼ tsp
  • Onions – 1 no
  • Cumin seeds – ¼ tsp
  • Curry leaves – a tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • In adai batter, add in the finely chopped onions, cumin seeds and curry leaves floolowed by little salt and turmeric powder. Mix it well.
  • Heat a tsp of oil in a tawa, spoon the adai batter and spread it.
  • Break egg on the top of the adai, spread it all over the adai with a fork and sprinkle little chili powder and salt.
  • Drizzle little oil around the adai, wait until it’s cooked.
  • Swap the side and wait until it’s cooked.
  • Remove from fire.

Serve hot with sambhar and kara chutney.

 Note:

Adai recipe / Adai Dosai recipe / Lentil Crepes

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Adai is one of the most special and healthy breakfast/dinner recipes and is very common among most of the south Indian families. This is one of the most authentic dishes of TamilNadu. The combination of rice and dals improves the protein quality of this dish. I have been preparing this adai for almost 9 yrs, I came across this recipe through one of my sissy and my hubby loves this a lot, not only my hubby my kids too love this a lot but they love to have with onions and curry leaves.

Do check out my Egg Adai recipe / Muttai Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Vazhaipoo Adai / Banana Flower Adai.

I have heard that few people accompany this adai with sugar or jaggery. Usually I accompany this adai with sambhar and kara chutney or avial. Let us move on to the recipe…

Adai / Lentil Crepes

Adai / Lentil Crepes

Ingredients:

  • Raw rice / Pacharisi – 1 ½ cups
  • Toor dal / Tuvaram paruppu – 3 tbsp
  • Urad dal / Ulundam paruppu – 3 tbsp
  • Channa dal / Kadala paruppu – 3 tbsp
  • Asafotida / Hing – ½ tsp
  • Onions – 3 nos
  • Cumin seeds – 1 ½ tsp
  • Fenugreek seeds / Methi / Vendayam – ½ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Green chilies – 2 nos
  • Oil – 3 tbsp

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Preparation:

  • Soak the rice, dals/paruppu’s, 1 tsp of cumin seeds, turmeric powder and methi seeds for about minimum of 2hrs.
  • Drain the water and grind it well to a fine coarse batter by adding little water. Store it in a container.
  • Peel and finely chop the onions, curry leaves and green chilies.
  • Mix onions, curry leaves, salt, turmeric powder, leftover cumin seeds and green chilies to the batter, just before cooking.
  • Heat a tsp of oil in a tawa, pour a spoonful of batter and spread it along the tawa.
  • Drizzle oil along the sides of the adai, swap the side once when it is cooked.
  • Drizzle ½ tsp of oil along the sides of adai, wait until gets cooked.

Serve hot with sambhar and kara chutney or sugar or avial.

Note: Add onions to the batter, only before you start cooking. The consistency of the batter should not be thick, it would take long time to cook and it the consistency is too thin, it would be like a regular dosa.