In south Indian cuisine, variety of Adais are prepared. Some with freshly ground cereals and some with dry flours. Many things like onion, ginger, green chilli, coconut, vegetables and leafy vegetables can also be added to prepare Adai. I have prepared Murungai Keerai (Drumstick leaf) Adai with dry rice flour, to increase the taste and nutritional value. Drumstick leaves give a unique taste in whatever dish they are added. Drumstick leaves are rich in vitamin E, ascorbic acid and calcium.
Cooking time: 20 minutes
- Rice flour – 2 cups
- Cleaned drumstick leaves – 1 cup
- Green chilli chopped – 2
- Chopped onion – 1 table spoon
- Coconut grated – ½ cup
- Cumin seeds – ½ tea spoon
- Asafetida powder – pinch
- Butter milk to knead the flour
- Salt – as per taste
- Oil – for cooking Adais
- In rice flour, add drumstick leaves, chopped onion, green chilli, grated coconut, asafetida powder, cumin seeds and salt; mix well and add enough buttermilk to knead and prepare dough.
- Grease a tava when warm (the tava should not be hot); wet your hand in water, take lemon size ball of dough and spread this on the tava thinly to a round, by wetting your hands in between (take care not to touch the tava directly); pour little oil on the periphery, turn and cook on both sides.
- If you are not comfortable to use your hands, spread the dough on a banana leaf and then put it on the tava to cook.
- Serve hot with any chutney; we enjoy with Idli Milagai Podi.
- Use two tavas, to reduce cooking time.
- Fenugreek leaves, finely chopped carrot can also be added in the rice flour to make Adai.