A healthy variation from the regular adai varieties. Murungai keerai (drumstick leaves) adai is not only healthy and rich in nutrients but also very tasty. A 100g of cooked murungai leaves has considerable source of nutrients (Vitamin A as beta carotene, calcium, protein, potassium, Vitamin C) compared to 100g of carrot, milk, yogurt, banana, orange put together (Thanks to wiki!)
Check out my other adai varieties here..
Complexity - Medium
Prep time - 1.5 hrs
Cook time - 40 mins
Serves - 20 - 25 adai
Boiled rice - 1 cup
Channa dal - 1 cup
Urid dal - 1/4 cup
Toor dal - 1/4 cup
Hing - 1/2 tsp
Dry red chillies - 3 nos
Salt - to taste
Drumstick leaves - 1 medium bunch (I got about a packed cup of the leaves)
Curry leaves - 1 sprig
Sesame oil - as needed
Wash and soak rice in water for an hour. Soak rest of the lentils in water for the same time.
Drain rice and lentils and blend it into a thick & coarse batter along with hing, dry red chillies, salt & curry leaves. The batter should be in a pourable yet thicker consistency. Adjust water & salt accordingly.
Add drumstick leaves to the batter and mix well.
Heat a non-stick pan / tawa, and when hot pour a ladleful of batter onto the tawa and spread it into a thin circle. Pour 1/2 tsp of oil around the adai and cook both the sides until the batter is completely cooked.
Remove from heat and serve hot with any side of your choice.