Murungai Keerai Adai is a South Indian Breakfast recipe. This contains a combination of lentils, rice, drum stick leaves, and few spices. It is a healthy protein packed dosa. There is no need to ferment any ingredient. It can be served with any chutney of your choice or Avial.
Raw Rice – 1 cup
Idli Rice – ½ cup
Tur Dal (Pigeon Pea Lentil) – ½ cup
Chana Dal (Bengal Gram) – ½ cup
Urad Dal (Split Black Gram) – ¼ cu[
Turmeric Powder – ¼ tsp
Red Chilli – 4
Asafoetida – ¼ tsp
Salt to taste
Onion (sliced) – 1 optional
Green Chilli -1 (finely chopped)
Murungai Keerai – 1 ½ cup (tightly packed)
Gingelly Oil – as required
Soak all the Rice and Lentils in water for 4 to 5 hours. Wash and drain the water.
Add Red Chillies, Salt and Asafoetida to it. Grind them all together to a coarse paste.
Separate the leaves of The Murungai Keerai from its stem. Discard the stems. Wash the leaves. Chop them, if possible.
Add Onion, Green Chilli and the leaves to the ground Rice and Dal batter. Add little water and mix well. The batter should be little thicker than the Dosa Batter.
Heat a Dosa Pan. Grease it. Pour a big ladle of batter in the middle of the pan (Tawa) and spread evenly to a medium thick round.
Pour little Oil around the Dosa (Adai) and sprinkle some oil on the top of the Adai. Cook in a medium flame.
Turnover and cook the other side also. Both sides should become golden brown.
Serve the Adai hot with chutney, Milagai Podi or Avial.