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..
Basic Info
Complexity - Medium
Prep time - 1.5 hrs
Cook time - 40 mins
Serves - 20 - 25 adai
Ingredients
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
Method
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.
