Murungai Keerai Adai with Butter/Murungai Keerai Adai/Adai/Brown Rice Adai.
Adai in Tamil cuisine is the thicker version of the ever versatile crispy Dosai . A popular recipe in our parts, it is usually prepared with rice flour, drumstick leaves and spices. I followed Amma`s recipe with Brown Rice instead.
Drumstick leaves are a significant source of beta carotene, vitamin C, protein, iron and potassium. Murungai keerai (as it is locally known in Tamil Nadu, India) is used in Siddha Medicine for its medicinal properties. The thicker and tasty Adai made from a combination of brown rice and Moringa leaves served with coconut-cilantro chutney, gave us great satisfying breakfast with less effort~My contribution to the book, BloggerAid is planning to publish in aid of World Famine.
List of ingredients:
- 2 cups brown rice.
- 2 cups finely chopped Murungai Keerai/ Moringa Leaves
- 1 cup finely chopped onions
- 1 teaspoon finely chopped green chillies
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida
- 2 tablespoon grated coconut (optional)
- Oil to make adai
- Soak rice for about 4 hours. Grind to a fine paste with very little water. Add coconut (optional) , Murungai Keerai/ Moringa Leaves and rest of the ingredients. Mix well.
- Batter consistency should be very thick compared to the dosa batter/pancake batter. This batter does not need any fermentation.
- Heat a cast iron tawa/flat pan. Grease the tawa with oil.
- Typically adai is prepared by taking a handful of batter and spreading by lightly pressing with fingers over the tawa. Take care while pressing. Spread to the thickness shown.
- Add oil around the adai and cook on medium heat.
- Cook both sides till crisp.
Serve with a blob of butter, pickle or coconut-cilantro chutney.
Tips: Adai can be spread by taking a laddle full and spreading like dosai with little thickness. Use clarified butter/ghee instead of oil to enhance the flavor.