Drumstick Leaves/Murungai Elai Adai (South Indian Pancake With Drumstick Leaves/Moringa Leaves)

4 from 1 vote

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Adai is a rice based South Indian Pancake which is had on certain occasions like on festivals or offering prayers for a particular God.Adai is normally made of lentils – either one specific or a mixture of lentils.But this Adai is made of only Sela Rice which is also called “boiled rice” or “puzung arsi” in Tamil.Moringa or Drumstick Leaves are added which are called "Saijan ke patte" in Hindi.
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Served AsSnacks
CuisineSouth Indian
Servings 12
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Ingredients
  

  • 150 gms Sela Rice
  • 3 tsp Salt
  • 1/2 cup Sesame Oil
  • 2 cup Drumstick Leaves separated from stalks and washed
  • 1 1/2 cup fresh Coconut – chopped into pieces
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Instructions
 

  • Soak the rice overnight.Next day grind to a very fine paste and ensure that there are no coarse grains.
  • Take out in a bowl and let it ferment for a day in the Winter season.In summers it can be used immediately.Now it is perfect for cooking.
  • Mix the drumstick leaves and the Coconut pieces with the Adai batter.Add some salt and water to the batter and make it to the consistency of Dosa Batter.
    Drumstick Leaves/Murungai Elai Adai (South Indian Pancake With Drumstick Leaves/Moringa Leaves) - Plattershare - Recipes, food stories and food lovers
  • Spread a ladleful of batter on a tava – griddle and spread a little into a round shape.Drizzle a tbsp of Oil on and around the Adai.When one side is cooked flip it over to cook the other side.
  • Serve with generous amounts of fresh butter,South Indian Gun Powder(Molagapodi) and Gur(jaggery).Can also be served with any South Indian curries or chutneys!
    Drumstick Leaves/Murungai Elai Adai (South Indian Pancake With Drumstick Leaves/Moringa Leaves) - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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