Drumstick Leaves Adai – By VahChef @ VahRehVah.com by Vahchef – VahRehVah

Drumstick leaves Adai is popularly known as Murungai Keerai Adai in southern India. It is an exceptional crepe made from the combination of at least two lentils and rice; drumstick leaves added in the batter and cooked to perfection makes this dish remarkably nutritious. Traditionally this is a tiffin dish usually had for breakfast. This variation of adai taste good when you use a little extra oil and cook it on low flame. The fresh ground coconut gives a nice crunch when you bite into the adai. Drumstick leaves are rich in iron compared to other greens. This adai goes well with sambar, chutney etc.

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Ingredients:
Rice – 1 cup
Tur dal – 1 tbsp
Channa dal – 1 tbsp
Red chillies – 3-4 nos
Curry leaves – few
Hing – pinch
Salt – to taste
Drumstick leaves, finely chopped – 2 tbsps
Coconut, freshly grated – 1 tbsp
Oil for frying
Method:
In a bowl put in the rice, channa dal, toor dal, dry red chillies and curry leaves. Add water, wash the ingredients nicely once and drain off the water. Put in the hing, salt and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs.
Drain the water and grind them in a blender to a coarse paste. The batter needs no fermentation. Add finely chopped drumstick leaves, grated fresh coconut to this coarse batter and mix well. Take a flat non stick pan and pour 1 spatula batter in the pan and spread evenly from inside out with your fingers. Drizzle some oil at the edges of the adai and in the center. Cook it on medium flame. Cover with a lid and allow it to steam cook for few minutes. Brown it on one side and then flip over to the other side for a minute. Serve hot with sambar, coconut chutney, jaggery or picklehttp://www.youtube.com/subscription_center?add_user=vahchef
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