Murungai Keerai Adai
Ingredients
- 2 bunch Murungai Keerai / முருங்கைக் கீரை
- 1 cup Rice, raw / பச்சரிசி
- 1 cup Thoor dhal / துவரம் பருப்பு
- 1 cup Chana Dhal / கடலைப் பருப்பு
- 7 nos Red Chili, Dry / வற மிளகாய் - adjust to your spice level
- 1 tsp Salt / உப்பு - adjust to your taste
- 3 tbsp Coconut, Fresh / தேங்காய் - finely cut, optional
- 1 pinch Asafoetida / பெருங்காயம்
- 10 nos Curry leaves, Fresh / கருவேப்பிலை - chopped
Instructions
- Wash well and soak rice, thoor dhal, channa dhal, and dry red chili in enough water for 4~5hours
- Grind the above little coarsely
- Add curry leaves, coconut, murugai keerai, asafoetida, salt and mix well
- Heat a non-stick pan on high flame
- Sprinkle little water to cool down the top, wipe it
- Spread the batter into a circular shape as thin as possible
- Drizzle oil over the edges of the adai
- Allow it cook for 1½min
- Flip the adai and again drizzle oil over edges of the adai
- Allow it cook for 1½min
Notes
Serve hot with aviyal and/or milagai podi and/or curd
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