Murungai keerai adai | Drumstick leaves adai

Cuisine Style: South India | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 2 | Take with: Avial, Chutney, jaggery | Type: Breakfast or Dinner

Ingredients

• Murungai keerai[drumstick leaves] – 1 cup
• Toor dal – ½ cup
• Bengal gram – ½ cup
• Idli rice – 2 cup
• Urad dal – ¼ cup
• Dry red chilli -3
• Ginger – 1 ½ tbsp [finely chopped]
• Cumin seeds – 1 tbsp
• Curry leaves – 2 springs
• Coconut – ½ cup [grated]
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Method

• Soak toor dal, Bengal gram, urad dal and idli rice overnight or 5 hours. Then drain water & coarsely grind with cumin seeds, dry red chilli & small amount of water.
• In a bowl add ground mixture; curry leaves, ginger, salt, murungai keerai, and coconut mix well.
• Heat iron dosa tawa sprinkle 1 tbsp of oil then pour batter &shape. Cover lid & cook both sides for 5 min.
• Then serve hot with chutney, avial or grated jaggery
  

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Instant drumstick leaves adai with jaggery

Drumstick coconut adai