Murungai Keerai Adai Recipe - Drumstick Leaves Adai | Lentil Crepes

Steps

1. 1To begin making the Murungai Keerai Adai Recipe (Drumstick Leaves Adai), soak the rice and lentils dal together in enough water such that they get well immersed; for about 5 hours.
2. 2Grind the soaked rice and dal along with red chillies and curry leaves into a batter; adding only little water at a time when grinding to make a thick batter. The batter should not be too watery and once ground the batter will have a coarse texture.
3. 3Once the batter is ready, add the chopped Drumstick Leaves onions, salt and asafoetida and stir to combine well.
4. 4For making the adai; heat the skillet on medium heat. Pour a ladleful of adai batter over the skillet and spread the batter evenly using a spiral motion from inside out.
5. 5Pour a teaspoon of oil or ghee around the edges of the adai. Increase the heat and cook for couple of minutes until the bottom of the adai starts to turn golden brown. Flip on to the other side to cook for a few seconds.
6. 6The Adai is thicker than dosa or cheela. If you like it thinner, you could add a little water and thin in down a bit and spread.
7. 7After both sides are cooked remove from skillet and serve hot with butter and jaggery. You can also serve the Murungai Keerai Adai along with Kerala Style Aviall and Puli Inji.