Drumstick Leaves Adai/Murungai Keerai Adai is a protein-packed South Indian lentil dosa served for breakfast or dinner. This is made of a combination of lentils and rice. Whenever I find drumstick leaves I make sure to make this Adai.
If you run out of idli-dosa batter, this Adai comes handy. Soak dal and rice for 2-3 hours. Grind to coarse batter along with spices. Mix along with drumstick leaves and onions. It’s ready to go. No need to ferment this batter. There are so many health benefits in drumstick leaves and as well in lentils. This is so delicious, healthier and filling recipe. This recipe is very popular in South India, especially in Tamil Nadu. If you want soft Adai, add urad dal too while grinding. As I prefer crispy dosa I did not add urad dal. Adai goes well with butter, jaggery, Coconut Chutney or avial.
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Drumstick Leaves Adai:
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter to a dosa batter consistency.
- You need not ferment the batter. Dosa can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.
- If you want to make plain adai, instead of drumstick leaves add curry leaves and coriander leaves.
I have already posted plain Paruppu Adai with a little different version.
Crispy and protein-packed Drumstick Leaves Adai/Murungai Keerai Adai is ready to relish.
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