Drumstick Leaves Dal Dosa / Murungai Keerai Adai
Adai , a lentil based dosa is loaded with lots of protein, iron and dietary fiber and good amino acids. In addition, if drumstick leaves are added to the dal mixture, it contributes more of its good nutrition to the dosa and makes it a complete healthy meal. Its an excellent meal for the kids with a combination of fresh curd. They will love it like that.
Ingredients
Boiled Rice / Idly Rice - 1 Cup
Channa Dal / Kadalai Paruppu / Senaga Pappu - 1/2 cup
Thoor Dal / Thuvaram Paruppu / Kandhi Pappu - 1/4 cup
Moong Dal / Payatham Paruppu / Pesara Pappu - 1/4 cup
Urad Dal / Ulutham paruppu / Mina Pappu - 1/4 cup
Ginger - 1 small cube
Jeera - 1 tsp
Dry Red Chillies - 3 or 4 medium size
Asafoetida / Hing - 1 tsp
Salt - 1.5 tbsp ( According to your taste)
Olive Oil - For frying the Dosa
Drumstick Leaves - 1 cup
Method
- Wash all the dals, rice and soak it in cold water for 2-3 hours. Then, drain the water and grind it coarsely ( not like a paste) along with dry red chillies, ginger piece, jeera seeds, asafoetida. Keep it aside.
- Meantime, take out the drumstick leaves carefully from its stem, wash the leaves and slightly cut those into pieces.
- Add the cut drumstick leaves into the dal mixture. Add 1.5 tbsp of salt to the adai mixture.
- On medium heat, keep the dosa frying pan and put 1 tsp of oil. After its heated uniformly on all sides, spread the adai batter into a big round shaped adai.
- Put little oil on the edges of the adai. When its cooked and fried to your satisfaction, flip it to the other side.
- When its cooked and fried on both sides completely, take it out of the pan.
- Continue the process for the rest of the batter and serve the adais with aviyal, fresh curd, pickle of your choice.
Variations
You can add finely cut onions into the adai mixture if you like the taste of adai with onions in it.
You can add more salt or red chilly based on your taste buds.
Tips
Before the frying pan gets heated uniformly, if you spread your adai on the pan, it will totally spoil the crispyness, taste of the adai. Wait till it gets heated and then spread the batter slowly on a very low flame. After you spread the adai, increase the flame to medium.
Also, you should flip it onto the next side only if the first side is done completely. Otherwise, you will end up having a soggy adai.