Murungai Adai


  • Drumstick Leaves – 1 cup (250ml)
  • Toor Dal – 200g
  • Moong Dal – 120g
  • Garlic cloves – 2
  • Medium sized Rice (Idli Rice) – 65g
  • Fenugreek Seeds – 1 tsp
  • Red Onion – 1
  • Dry Red Chilli – 2
  • Cumin seeds – 1 tsp
  • Asafoetida – 1/2 tsp
  • oil – Required
  • Salt – Required

How to Prepare

Total Preparation time: 30-40 minutes

  1. Wash the rice, toor dal, moong dal, fenugreek seeds cleanly and soak them separately for 5 hours
  2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
  3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
  4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
  5. Add cumin seeds, garlic, red chilli, Asafoetida and grind them well
  6. Finally add required salt and blend it well with batter.
  7. Chop onions keep it in a bowl
  8. Add onions, drumstick leaves, red chilli to prepared batter and blend it well
  9. Take a dosa pan and pour some oil and make it spread across pan
  10. Pour 2 ladle of prepared batter over the heated pan
  11. Spirally move the ladle to stretch the batter to a round shape
  12. Then add little oil over the edge of the adai to avoid tearing
  13. Once it become golden brown, turn it over using flat ladle
  14. Cook for two minutes and finally transfer into a plate
  15. Now the healthy Murugai Adai is ready to serve.

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