Murungai keerai adai, drumstick leaves adai recipe
I love murunga keerai a lot. After moving to USA, I did not have it much as I don’t get murungai keerai here. Whenever my parents come here, I will ask them to bring some. I had a bunch of murungai keerai and want to try out many recipes with it. I planned to make many, but was able to make only murungai keerai dosai and murungai keerai adai. Not to forget, I have already posted murungai keerai poriyal. Soon, I will post the murungai keerai dosa recipe too.
How to make murungai keerai adai or drumstick leaves adai:
1. Soak the dals and rice in water for at least four hours. Wash and drain the water. Add it to the blender/mixer along with the other ingredients and little water listed under “to grind”.2. Grind it to a coarse paste. Transfer it to a large mixing bowl. Add the finely chopped onions, grated carrot, drumstick leaves, finely chopped ginger, and asafoetida. The batter should be thicker than the idly batter. If the batter is too thick, add little water.3. Combine well and heat the dosa pan. Spread a ladle of batter on the dosa pan, and spread it evenly in a circular motion. In medium flame, drizzle oil on the corners of the adai. When one side of the adai is cooked, flip over the adai to cook the other side.4. When the adai turns light golden brown, remove it from the pan.Now, murungai keerai adai is ready! Serve with idli milagai podi or any chutneys and tiffin sambar.