MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI),

MURINGA ELAI ADAI (DRUMSTICK LEAVES ADAI) is made out of the leaves and rice.  Leafy vegetables are required to be added in your menu atleast once in a week.  when you have the seasonal items available in our country, must make use of the same whenever it is available in abundance.

Leafy vegetables are good source of Vitamin C.  If you can get the drumstick leaves  directly from the plant, nothing like it.  Adai or muringa elai adai or shengechi patha adai or dosa is made  in Kerala and Tamil Nadu with plain boiled rice and the leaves of muringa elai or drumstick leaves.  It is a healthy breakfast.  It is also known as VERUM ARISI ADAI means only rice is included not any items like dal etc. which we used to put in for making adai.

Muringa elai (drumstick leaves) is a good source of vitamins and iron.  see the link for the health benefit of muringai elai.  A healthy and diet breakfast too as no urid dal is used in it.  Oil you can restrict to minimum.

Ingredients:

1/2 cup boiled brown rice
salt as per taste.
1 cup muringa elai


oil for making adai.  (for making adai, dosa etc. sesame seed oil is mostly used in our village)

Method:

1.  wash and soak the boiled rice for 5-6 hours 
2.  grind to a smooth paste with salt and keep aside.
3.  wash and add the muringa elai to the rice batter.
4.  the consistency can be of dosa or a thick batter.
5.  we can make the same in two ways  refer the method given  below.
6.  Heat a non stick tava or normal tava
7.  sprinkle some oil and wipe with a kitchen towel.

Now we can make the adai in two ways:  1. with thick batter  2.  with thin batter like dosa batter.

Method 1:

If you are keeping the consistency like dosa batter, pour one laddle full  of batter on the tava and spread it.
it will not be as thin as the normal dosa.  pour one teaspoon oil. when one side is cooked, flip to cook the other side. when it is done, serve hot with sambar, chutney.


Method 2:

If the batter is thick in consistency,  take out a small ball of batter and pat it on the tava with your four fingers.
leave hole on the adai and pour oil to cook the same as mentioned above and serve hot.


Variation:  Normally spices are not used to make this.  But if you choose to be little spicy, you can add chopped green chillies and  chopped pearl onions  to enhance the taste.


how to serve:

serve with spicy chutney or sambar.

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