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South Indian cuisine is packed with delightful food options to make the most of the meal. For someone who is planning to tweak their regular breakfast menu with easy and hassle-free options, this delicacy has got you covered. It is important to know Murungai keerai adai that can bring about immense health benefits to the table.
Hailing straight from the heart of Tamil Nadu, Murungai Keerai adai is prepared with rich flavours of spices, lentils and herbs. Since moringa leaves are the base of the flavours in this savoury pancake, this mixture is something you can add to your menu.
The usage of Moringa leaves in the adai makes it a perfect match for breakfast as it elevates the nutritional profile of the delicacy. The leaves are rich in potassium as a banana and vitamin C as an orange. With essential properties like calcium, protein, iron and amino acids, the ingredient can help fulfil the lacking needs of the body and also boost the immune system.
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After people have started incorporating South Indian dishes into their meals the rise of South Indian dishes has reached another level. With the heavy usage of curry leaves, coconut milk, black pepper and tamarind, the cuisine is believed to be as well-rounded cuisine as one can hope for.
Murungai Keerai Adai
Prepared with a blend of simple ingredients, follow these easy steps and enjoy your day!
Ingredients
- 1 cup drumstick leaves
- ½ cup idli rice
- ½ cup raw rice
- ¼ cup chana dal
- ¼ cup toor dal
- ¼ cup finely chopped onion
- 1/8 cup urad dal
- 1.5 tbsp moong dal
- 2 red chillies
- 1 tsp fennel seeds
- Pinch of turmeric powder
- Pinch of hing
- Few curry leaves
- Salt to taste
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Method
- Start by soaking rice, idli rice, moong dal, urad dal, chana dal and toor dal in a big vessel. Add water and soak until it reaches an immersing level. Soak for at least 3-4 hours and drain water. Set aside.
- Next, clean the drumstick leaves and separate them from the stem and rinse well. Grind the red chillies, and fennel seeds along with soaked dal to a slightly coarse paste. Sprinkle a pinch of hing, mix evenly and keep it aside.
- Saute drumstick leaves until it shrinks and add chopped onion, water and turmeric powder. Mix well and add salt according to your preference. The batter should be slightly runny in between idli and dosa batter consistency.
- Grease the dosa pan with oil and pour a ladleful of batter over it. Spread evenly and drizzle oil on the sides of the dosa. Allow it to cook until golden brown and crisp at the edges. Serve hot murungai keerai adai with jaggery and chutney of your choice and enjoy!