Murungai Keerai Adai Recipe – Drumstick Leaves Lentil Crepes
Murungai Keerai Adai, also known as Drumstick Leaves Lentil Crepes, is a cherished South Indian tiffin dish prepared by blending two or more lentils with rice. This savory and nutrient-rich crepe is a versatile addition to breakfast or dinner menus. While you can incorporate various vegetables like grated carrots, spinach, or chopped cabbage, the classic version with drumstick leaves (Murungai Keerai) remains a family favorite due to its earthy flavor and nutritional value.
This high-protein, vegetarian recipe combines lentils, rice, and fresh drumstick leaves to create a wholesome meal. Pair it with a dollop of butter, jaggery, or traditional Kerala dishes like Avial and Puli Inji for a complete culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1/2 cup |
| Green Moong Dal (Whole) | 1/4 cup |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| Dry Red Chilies | 6 |
| Drumstick Leaves (Murungai Keerai) | 2 cups (roughly chopped) |
| Curry Leaves | 1 sprig (finely chopped) |
| Asafoetida (Hing) | 1/2 teaspoon |
| Pearl Onions (Sambar Onions) | 1 cup (finely chopped) |
| Salt | To taste |
| Oil | For cooking |
Preparation Time
- Soaking Time: 5 hours
- Cooking Time: 40 minutes
- Total Time: 5 hours 40 minutes
Instructions
Step 1: Soak the Rice and Lentils
- Combine the rice, green moong dal, arhar dal, and chana dal in a large mixing bowl.
- Add enough water to completely immerse the lentils and rice. Let the mixture soak for about 5 hours.
Step 2: Prepare the Batter
- After the soaking time, drain the water from the lentils and rice.
- Transfer the mixture to a grinder or blender. Add 6 dry red chilies and the chopped curry leaves to the blender.
- Gradually add small amounts of water while grinding the mixture to achieve a thick batter. The batter should be slightly coarse in texture and not too watery.
- Once the batter is ready, transfer it to a large mixing bowl.
Step 3: Add the Vegetables and Seasoning
- To the batter, add:
- 2 cups of roughly chopped drumstick leaves
- 1 cup of finely chopped pearl onions
- 1/2 teaspoon asafoetida (hing)
- Salt to taste.
- Stir the mixture well to ensure that the vegetables and seasoning are evenly incorporated into the batter.
Step 4: Cook the Adai (Drumstick Leaves Crepes)
- Heat a heavy-bottomed skillet or non-stick tawa over medium heat.
- Once the skillet is hot, pour a ladleful of the batter onto the center of the skillet. Using the back of the ladle, gently spread the batter in a spiral motion from the center to the edges. This creates a round crepe.
- Drizzle a teaspoon of oil (or ghee) around the edges of the adai to prevent sticking and to enhance the flavor.
- Increase the heat slightly and allow the adai to cook for about 2-3 minutes or until the bottom turns golden brown.
- Flip the adai carefully using a spatula and let it cook on the other side for 1-2 minutes.
- Once both sides are cooked, remove the adai from the skillet and transfer it to a serving plate.
Note: The adai is typically thicker than dosa or cheela. If you prefer a thinner texture, you can add a little water to the batter to adjust the consistency.
Serving Suggestions
Serve the Murungai Keerai Adai hot with:
- A dollop of butter and jaggery for a traditional touch.
- Kerala Style Avial – a mixed vegetable coconut curry that complements the adai’s earthy flavors.
- Puli Inji – a tangy and sweet ginger tamarind chutney.
Nutritional Information
| Nutrient | Approximate Value (Per Serving)* |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 8 g |
| Fat | 4 g |
| Fiber | 6 g |
| Sodium | 300 mg |
*Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.
Why This Recipe Works
- Nutrient-Rich: Drumstick leaves, also known as Moringa leaves, are packed with vitamins, minerals, and antioxidants. Combined with protein-rich lentils, this adai becomes a wholesome and satisfying dish.
- Versatile: While drumstick leaves are the traditional choice, you can experiment with spinach, grated carrots, or cabbage for variety.
- High-Protein Breakfast: A perfect choice for vegetarians looking to add plant-based protein to their meals.
- Delicious and Filling: The thick texture of the adai, combined with the crunch of pearl onions and the subtle flavor of asafoetida, makes it hearty and satisfying.
Tips for Perfect Murungai Keerai Adai
- Soaking Time: Ensure the lentils and rice are soaked for at least 5 hours to achieve a smooth and pliable batter.
- Batter Consistency: The batter should be thick yet spreadable. Avoid making it too watery, as this can result in fragile adais.
- Cooking: Use a medium flame to allow the adai to cook evenly. A high flame may burn the edges while leaving the center uncooked.
- Additions: If you like, add grated coconut to the batter for a slightly sweet and nutty flavor.
Storage Instructions
- Batter: The prepared batter can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before use.
- Cooked Adais: Leftover adais can be refrigerated in a covered container. Reheat on a skillet or microwave before serving.
Variations
- Spinach Adai: Replace drumstick leaves with finely chopped spinach.
- Carrot Adai: Add grated carrots to the batter for a colorful and nutritious twist.
- Mixed Vegetable Adai: Combine cabbage, carrots, and spinach to make a multi-vegetable crepe.
With its robust flavors and nutritional benefits, Murungai Keerai Adai is a must-try recipe for anyone who loves South Indian cuisine. Whether you are looking for a protein-packed breakfast or a light dinner option, this lentil crepe delivers on both taste and health.
Enjoy it with your favorite accompaniments and let each bite take you on a journey through the vibrant and comforting flavors of South India.
