Murungai Keerai Adai | Drumstick Leaves Dosa

Murungai Keerai or drumstick leaves are my new found love. I dont know why I started trying it out so late (yet not so late) but they are a power house of a lot of nutrients and taste very good too. Just when I had finished my stash of drumstick leaves, Amma came with another fresh batch of these leaves. She had tried making Murungai Keerai Adai, more like dosa and wanted me to taste it. On a beautiful Sunday morning, we both set out to make these and it was super fun. These are much easier to make and look very appealing to the eyes too. Ragi Murungai Adai is super healthy but not everyone likes Ragi, like my sweet husband. So this is a perfect way to sneak in healthy greens into the Adai/dosai. The batter stays good in the refrigerator for about a couple of days and can be a life saver during busy week days!

To make Murungai Keerai Adai | Drumstick Leaves Adai Dosa

Servings: makes 16-18 dosas
Time: soak time – 4 to 6 hrs + 10 mins
Difficulty: Easy
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What I used –

Drumstick Leaves, 1 cup (tightly packed)
Dosa Rice, ½ cup (Raw Rice)
Idli Rice, ½ cup (Parboiled Rice)
Toor Dal, ¼^th cup
Chana Dal, ¼^th cup
Moong Dal, ¼^th cup
Urad Dal, ¼^th cup
Dried Red Chillies, 4 – 6
Garlic Pods, 2 - 4
Jeera, 1 tsp
Salt, as required
Water, as required
Oil, for making dosas

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How I made –

1. Soak the rice varieties and the dal varieties along with peeled garlic pods and dried red chillies in enough water for 4-6 hours. Drain the excess water (if too much) and grind it along with jeera into a not so very fine paste in a blender. Remove the prepared batter on to a bowl, add enough salt and mix well.

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2. Finely chop the drumstick leaves. Heat a teaspoon of oil in a pan and add the drumstick leaves. Fry for 4-5 mins until the raw smell of the leaves is gone.

prep2

3. Mix the fried drumstick leaves to the prepared batter and mix well. The batter should be of the pourable consistency but not watery.

prep3

4. Heat a dosa pan. Take a ladle of the prepared batter and spread it on the dosa tawa into a thin circle. Sprinkle oil around the edges. Keep the flame on medium and let the dosa cook until crisp. Turn it to the other side and cook for a few seconds. Remove onto a plate.

prep4

5. Serve hot with coconut chutney or any spicy chutney.

Note –

Instead of using both raw rice and parboiled rice, only one variety of the rice can be used.
The proportion is that the rice together should be a cup and the pulses together should form a cup.
The red chillies and garlic give a flavour to the batter. If you don’t like garlic, that can be skipped.
The batter stays good for 2-3 days in the refrigerator.
If you want to make a thicker version, you can also add finely chopped shallots to it.
Frying the drumstick leaves helps them cook faster on the dosa pan.
The thickness of the dosa/adai can be as per preference.

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