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.