In my home, adai is normally prepared for evening tiffin. Since it cannot be munched easily for breakfast, when we will be rushing to catch the bus to school. Amma prepares 3 types of adai - Uzhundumarisi adai (dals ,rice combo), verum arisi adai(involves only rice) and this muringaila adai. The batter for verum arisi and this adai is the same, except for the addition of drumstick leaves. Grated coconut can be added for both the types for additional flavor.
As I mentioned, Rice is the only major ingredient in this recipe.
As I mentioned, Rice is the only major ingredient in this recipe.
Ingredients
Parboiled rice/idly rice - 2 cups
Parboiled rice/idly rice - 2 cups
Salt as per taste
Grated coconut - 3 tblspn (optional)
Drumstick leaves - 1 cup
Method
Wash and soak the rice for 4 hrs.
Grind coarsely with salt.Add coconut and drumstick leaves. Mix well.
Batter consistency should be thicker than the dosa batter. This doesn't need any fermentation.
Heat a tawa. (Iron tawas are better). Grease the tawa with gingely oil.
Spread a laddle full and spread like dosa with little thickness. Traditionally, the adai is spread on the tawa using hand. The batter will be thick enough to be taken in the hand.
Make a hole in the centre using the spatula.Add oil around and in the hole and cook on medium heat.
Cook both sides till crisp.
Serve with a blob of butter or pickle.
Serve with a blob of butter or pickle.
The other side of the adai -
Wish I could get drumstick leaves here! Probably will try it with other greens. Nice recipe!! :)
ReplyDeleteMurungai ilai, my mom adds in adai and paruppu urundai too :) I love the dal and drumstick combo which pairs beautifully.
ReplyDeleteNever tried mullangi ilai...sounds great...yummy too
ReplyDeleteI don't even know what drumstick leaves look like!
ReplyDeleteMast add quite a bit of flavor to the adai...
I love murungai keerai poriyal.. but i do not get it here. my mom adds murungai ilai when she makes ghee. the ghee would smell very nice.
ReplyDeletemurungai ilai adai looks very nice .
I've not adai like this before (without dhals) but love the flavour of muringa ilai.
ReplyDeletethose adais look deleciousss
ReplyDeleteHi all, thanks for ur comments
ReplyDeleteKalai - As I had mentioned, this adai wihtout leaves is also tasty.
cham- murunga ilai in parippu urundai.. i shall try next time.
dhivya - try it. very tasty.
tbc- i had taken photo of the leaves but forgot to upload it. I hv updated it with the pic now.
prema sundar - thanks for dropping by and leaving ur comment here. I have heard adding the leaves while making ghee. but hv not tried it myself.
laavanya - do try. I am sure you will like it.
sagari - thanks.
ohh...i absolutely love this..its been such a long time since i made this...yummmm
ReplyDeletepriya, thanks for dropping by. Happy to note u like this.
ReplyDeleteI love verum arisi adai....it's my favourite kind...not too heavy. Your muringa ila adai also looks good.
ReplyDeletenever heard of this. Looks so tempting. I am definitely going to try this next time when I get the drumstick leave. Thanks for the recipe.
ReplyDeletejayashree thanks. yes, verum arisi adai is light unilke the dal adai.
ReplyDeleteuma, do try sometime, u will like it.
hey this is a nice lokking dosa.. i make paratha using the leaves. You have a lovely blog..
ReplyDeleteThis is one adai I love, not to say I don'tlike the other types. Good post.
ReplyDeletesmn, thanks for visiting my blog. Try making adai with the leaves, u will like it.
ReplyDeleteaparna,even I prefer this to verum arisi adai.
Hi!
ReplyDeleteAdai looks very nice! if you add red chillies the taste will be enhanced.
usha, you are right. I do sometimes add green/red chilly while grinding the rice.
ReplyDelete