Tag Archives: tamil nadu breakfast recipes

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

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

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

Instant Poha Idli Recipe / Instant Aval Idli Recipe

Instant Poha Idli Recipe / Instant Aval Idli Recipe

Usually idlies consumes time due to fermentation, but there are few varieties of instant Idlies, that can be prepared without fermentation. I have already shared Instant Rava Idli / Instant Semolina Idly which is very easy and quick to prepare, but in this Instant poha idli / Aval Idli, we don’t need to ferment but here comes the 2 hrs of soaking time. I came across this recipe, through one of my foodie friend – Meenakshi Ramesh, much thanks to her, we all liked the idli to the core.

Instant Poha Idli / Instant Aval Idli is a common breakfast among all south Indian families which is served with chutney, sambar and podi. This idli can be consumed for dinner also, a best for babies below 12 months and above 7 months.

Instant Poha Idli / Instant Avali idli is easy and simple to prepare, also it is very soft, fluffy and spongy and so this can be served for anyone from a 7 months old baby till an elder person. I have paired this idli with Kara Chutney / spicy Chutney and Idli milgai podi. Let me share the recipe …

Making of Instant Poha Idli / Instant Aval Idli –

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Ingredients:

  • Poha / Aval / Flattened Rice – 1 cup
  • Idly Rava / Rice Rava / Rice in the form of semolina – 1 ½ cups
  • Sour curd / Yogurt – ¾ cup
  • Eno / Cooking soda / Soda uppu – 1 tbsp
  • Salt to taste

Preparation:

  • Soak the idly rava for 4 hours, I have soaked for just 2 hrs.
  • Wash the aval/poha and soak it for 2 hrs.
  • Drain the water from the idly rava and aval/poha, mash the soaked poha with the backside of your spoon.
  • Mix both the idly rava and aval/poha, pour in the sour curd followed by eno/cooking soda and salt.
  • Mix it well, let it rest until you ready the idli steamer.
  • Pour water in the idli steamer, cover and bring it to boil.
  • Scoop the batter to the idli mould, place it in the steamer, cover and cook until the idli is steamed. (insert a spoon in the center of the idli, if the spoon comes out clean the idli is perfectly steamed).
  • Remove it from the idli mould and transfer it to a bowl.

Serve hot with any chutney. I have serve it with Spicy chutney / Kara Chutney.