Paruppu Adai with Moringa Leaves | Murungai Keerai Adai

Ingredients

• 1/2 Cup Rice
• 1/4 Cup Tuvar Dal, Split Pigeon Pea
• 1/4 Cup Chana Dal, Split Bengal Gram
• 2 tbsp Moong Dal, Green Gram
• 1 Cup Moringa Leaves
• 1 tsp Asafoetida, Hing
• 1/2 tsp Turmeric (Optional)
• 3-4 Red Chillies
• Salt to Taste
• Oil for Making Dosa

Instructions

1. 1

   --- Making the Batter ---

2. 2

   Mix together the rice and the dals.

3. 3

   Wash and soak in 2-3 cups water for at least 6 hours.

4. 4

   Drain the water.

5. 5

   Grind the soaked rice-dal mix with the red chillies, asafoetida, turmeric, and salt to a thick batter. Add water as required. Adai batter should be thick such that it slides off the ladle.

6. 6

   In a kadai or wok, over low flame, heat about 1 tsp oil.

7. 7

   Add the moringa leaves and stir-fry till they soften a bit.

8. 8

   Add the moringa leaves to the Adai batter and set the batter aside for about 10 minutes.

9. 9

   --- Making the Paruppu Adai with Moringa Leaves ---

10. 10

    Over medium flame, heat a tava or a griddle.

11. 11

    Add a few drops of oil and grease the surface well.

12. 12

    Add a ladle of batter in the centre of the pan and spread quickly to form a circle using the back of the ladle.

13. 13

    Drizzle a few drops of oil at the edges of the Adai. Let the Adai cook for about 2 minutes.

14. 14

    Using a spatula, loosen the edges of the adai and systematically work your way to the centre.

15. 15

    Lift the edges of the adai and check if the side touching the tava is golden brown.

16. 16

    Flip the adai over and let it cook for a minute.

17. 17

    Serve the Paruppu Adai with Moringa Leaves hot with some homemade butter and jaggery.