Murungai Keerai Adai (Drumstick Leaves Adai)
Murungai Keerai Adai,Here is a delicious Drumstick leaves adai that is crafted from the combination of at least lentils and rice. Traditionally taken into consideration as a tiffin dish may be had for breakfast or dinner and served in conjunction with Avial or Puli Inji.
Murungai Keerai Drumstick Leaves Adai is a crepe this is made from the mixture of as a minimum lentils and rice. Traditionally considered as a tiffin dish can be had for breakfast or dinner. A form of veggies can be introduced like chopped cabbage, grated carrots, spinach. But the maximum preferred combination is the adai made from drumstick leaves also referred to as as the Murungai Keerai.
Did ? Drumstick leaves is understood for its high-quality supply of vitamins and is natural energy booster. Drumstick leaves additionally referred to as Moringa, helps decrease blood pressure, blood sugar in diabetics and is a also sleep useful resource. Its detoxifying impact may additionally come from Moringa’s capability to purify water. Moringa acts as a coagulant attaching itself to harmful cloth and bacteria.
At domestic we serve Murungai Keerai Drumstick Leaves adai with jaggery, butter and a tall glass of buttermilk. You can also serve the Murungai Keerai Adai in conjunction with Kerala Style Aviall and Puli Inji
Murungai Keerai Adai
Here are greater adai recipes to try :
Prep in
a hundred and eighty M
Cooks in
forty M
Total in
220 M
Makes:
15 Adai
Ingredients
half of cup Rice
1/4 cup Green Moong Dal (Whole)
half cup Arhar dal (Split Toor Dal)
1/2 cup Chana dal (Bengal Gram Dal)
6 Dry Red Chillies
2 cups Drumstick Leaves (Moringa/Murungai Keerai) , more or less chopped
1 sprig Curry leaves , finely chopped
1/2 teaspoon Asafoetida (hing)
1 cup Pearl onions (Sambar Onions) , finely chopped
Salt , to taste
Oil
How to make Murungai Keerai Adai Recipe –
To start making the Murungai Keerai Adai Recipe (Drumstick Leaves Adai), soak the rice and lentils dal collectively in sufficient water such that they get well immersed; for about five hours.
Grind the soaked rice and dal at the side of pink chillies and curry leaves into a batter; including simplest little water at a time when grinding to make a thick batter. The batter need to not be too watery and once floor the batter can have a coarse texture.
Once the batter is ready, add the chopped Drumstick Leaves onions, salt and asafoetida and stir to combine nicely.
For making the adai; heat the skillet on medium heat. Pour a ladleful of adai batter over the skillet and unfold the batter evenly using a spiral movement from inside out.
Pour a teaspoon of oil or ghee around the rims of the adai. Increase the warmth and cook for short while till the lowest of the adai starts offevolved to turn golden brown. Flip directly to the opposite side to cook for a few seconds.
The Adai is thicker than dosa or cheela. If you want it thinner, you can add a little water and skinny in down a bit and unfold.
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