Murngai Keerai Adai is a famous South Indian healthy food, which is prepared using dal and rice. To make it healthier, I have replaced rice with Foxtail millet. But, any millets can be used for this recipe. This can be served for breakfast or evening snack along with coconut chutney. Grated Jaggery is also a delicious combination for this Adai. Patience is the most important factor to get a crispy and tasty Adai. Always cook in a lower - medium flame to get a perfect texture. The batter should be consumed immediately after grinding, else it would get ferment. Alternatively, refrigerate the batter immediately after grinding. For making it more tasty and delicious, add chopped onions before preparing Adai or grind onions along with the millet and dal.
1/4 Cup Toor dal
1/4 Cup Channa Dal
1 Cup Foxtail Millet
3-4 Dry red chillies
1- 1 1/2 Cups Drumstick leaves
1/4 Tsp Hing
Salt to taste
Wash and soak Toor dal along with Channa dal, Foxtail millet and Hing for 3 - 4 hours.
Drain the water and grind it coarsely by adding salt.
Add little water, if the batter is too thick.
Now, add the drumstick leaves and mix well.
Take one ladle of batter and pour it on a dosa tawa.
Spread it into circular shape ( like dosa ) and cook it in a lower flame.
Flip the other side and cook till it turns crispy.
Remove from the flame and repeat the process for remaining batter.
Serving Options :
Serve hot with Coconut chutney and Jaggery.
Prepare Adai immediately after grinding or keep it in a fridge. Do not let it ferment.
Chopped Onions can also be added in the batter for extra taste or onions can also be added while grinding the millet and dal.