Wednesday, 3 August 2016


This is an authentic main dish , tasting amazingly with butter, karumbucharkarai or cane sugar and cauliflower curry. It is highly nutritious because of its ingredients of high protein and minerals.


Drumstick tender leaves two cups
Idli rice 200 gm
Toor dal (traditionally treated with red soil)
Bellari onion chopped one cup
Curry leaves ten
Red chillies four
Salt to taste
Asafoetida one pinch
Cumin seeds one spoon
Fenugreek seeds one spoon


Wash and soak rice, toor dal, red chillies and fenugreek seeds for one hour.
Grind all the ingredients i.e., rice,toor dal, onions, curry leaves, asafoetida, red chillies, drumstick leaves, cumin seeds, fenugreek seeds and salt into a coarse batter.

Keep aside for three to for four hours.
Heat the tawa and pour the batter on the tawa to a thick circle.
Sprinkle oil all around the adai.
Flip over and wait for golden brown colour and crispy on both sides.
Remove from tawa.
Collect in a dry plate.

Ready to serve.

Murungai keerai adai can be have with butter and cane sugar.
Coconut chutny or any kuruma may be the wonderful combinations.

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