Murungai Keerai is very nutrious, making this adai a healthy breakfast.
Add chopped onion and murungai keerai to adai batter 
Pour adai and cook until golden brown on both sides 
Murungai Keerai Adai
Murungai Keerai is very nutrious, making this adai a healthy breakfast.
Ingredients
- 1 cup raw rice
- 1 cup idli rice
- ¾ cup toor dhal
- ¾ cup channa dhal
- ¼ cup urad dhal
- ¼ cup moong dhal
- 2 tsp fennel seeds
- 10 dry red chilies (adjust to taste)
- ½ tsp tumeric powder
- ¼ tsp asafoetida (also known as hing or perungayam)
- 10 curry leaves (chopped)
- 1 cup onion (finely chopped)
- 1 cup murungai keerai leaves
- salt to taste
- oil for cooking
Instructions
- Wash raw rice, idli rice, toor dhal, channa dhal, urad dhal and moong dhal thoroughly and soak in water for 2-3 hours.
- Grind into a course batter along with fennel seeds and red chilies.
- Add turmeric powder, asafoetida, chopped onion, murungai keerai leaves, curry leaves and salt to the batter. Mix well.
- Heat dosa pan or tawa. Once hot, pour a scoop of batter onto the pan and spread.
- Make a small hole in the center of the adai.
- Pour 1 tsp oil in the center and around the adai.
- Cook both sides of the adai until golden brown.
- Serve hot with chutney, avial or podi.
Notes
-
- The rice and dhal proportion can be adjusted as per taste.
- Dilute the adai batter with water to make thin adais.
- Adai tastes best when made in a cast iron pan.
