Millet murungai keerai adai, Drumstick leaves adai

Millet murungai keerai adai/ Baryard millet Drumstick leaves adai is a healthy, wholesome and delicious dosa/ Indian pancake prepared with barnyard millet (small in size, white in color, round in shape bigger than semolina/ sooji) lentils and murungai keerai/ drumstick leaves which actually is the main essence of this adai. A much easier and no grind version adai with ragi/ finger millet adai with RAGI MURUNGAI KEERAI ADAI.

Traditionally adai is prepared with rice and lentils but to keep it healthy and to get back to the roots I started preparing adai with millets and they seem to to turn pretty soft and tasty. This time added drumstick leaves/ murungai keerai too not just for its taste but due to its health benefits as well. I have earlier adai like this:

Adai can be made with any millet variety but adai with barnyard millet tastes more or like rice and people will like it in the first try itself. Yes adai with millets turn to be soft and I follow my mom’s secret from regular adai and it indeed worked with millets too. Usually adai batter requires no fermentation but leaving the batter aside for 2 to 3 hours in warm place will help the batter to ferment a little bit with which soft and more tasty adai can be achieved. Adai is usually served as breakfast/ tiffin along with recipes like these Aviyal, Tiffin sambar, Chutney,Butter or even jaggery and the leftover batter can be made into this delicious evening snack Millet Kunukku. So let’s get to the making of Millet murungai keerai adai/ drumstick leaves adai!!

Some interesting recipes with millet:

Millet murungai keerai adai, Drumstick leaves adai

2021-06-09 00:47:42

Serves 3

Prep Time

3 hr 10 min

Cook Time

40 min

Total Time

3 hr 50 min

Prep Time

3 hr 10 min

Cook Time

40 min

Total Time

3 hr 50 min

Ingredients

1. Barnyard millet/ Kuthiraivali – 1 cup
2. Toor dal – ½ cup
3. Chana dal – ½ cup
4. Urad dal – handful (whole and white)
5. Dry red chili – 1 to 2 nos. (depending on spice level)
6. Cumin seeds/ Jeera – ½ tsp
7. Salt – to taste
8. Water – ½ to ¾ cup (for grinding)
9. Oil – enough quantity (to make adai)
10. Onion - 1 (small sized, chopped finely)
11. Murungai keerai/ Drumstick leaves – 1 ½ cups
12. Curry leaves - few

Note

* 1 cup = 235 ml

Instructions

Wash and soak barnyard millet/kuthirivali, urad dal, chana dal and toor dal together in enough water for 3 hrs.
After 3 hours in a blender soaked barnyard millet, dals, red chili, cumin seeds and salt. Grind it into coarse batter, a texture between smooth and corse. Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai.
Wash drumstick leaves/ Murungai keerai thoroughly. Now heat a tsp of oil in a pan to it add drumstick leaves and saute well till it shrinks in size and gets fully cooked. No need to add water as the water from the leaves will be more than enough to cook the leaves. When leaf looks cooked put off the flame and leave it aside for it to cool down. Finally to the batter add chopped onions, cooked drumstick leaves/ murungai keerai and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of batter and spread it thick not thin like dosa. Drizzle some oil around the adai and cook it medium flame. Cook adai well as it is thick it will take a little long to cook than regular dosa. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, chutney or tiffin sambar. Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner or breakfast.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Millet murungai keerai adai with step by step images

Wash and soak barnyard millet/kuthirivali, urad dal, chana dal and toor dal together in enough water for 3 hrs.
After 3 hours in a blender soaked barnyard millet, dals, red chili, cumin seeds and salt. Grind it into coarse batter, a texture between smooth and corse. Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai.
Wash drumstick leaves/ Murungai keerai thoroughly. Now heat a tsp of oil in a pan to it add drumstick leaves and saute well till it shrinks in size and gets fully cooked. No need to add water as the water from the leaves will be more than enough to cook the leaves. When leaf looks cooked put off the flame and leave it aside for it to cool down.
Finally to the batter add chopped onions, cooked drumstick leaves/ murungai keerai and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of batter and spread it thick not thin like dosa. Drizzle some oil around the adai and cook it medium flame. Cook adai well as it is thick it will take a little long to cook than regular dosa. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, chutney or tiffin sambar. Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner or breakfast.