Keerai Adai

Adai for breakfast is one of my favourites...The best part is that there is no fermenting required, so you easily save up on a good 6-7 hours of time...Its a crispy thick dosa with a lot of lentils and rice and makes for a nice filling breakfast

I had a murungakeerai (drumstick leaves) adai once at a restaurant in Bangalore, served with jaggery, butter and avial and loved the combination.
The drumstick leaves are considered very healthy and tasted awesome in the adai. I had then gone looking for these leaves at the local markets in Bangalore and made a whole lot of adai with it

Since this is something I definately will not find here in Ahmedabad, I decided to substitute it with methi leaves. This worked as an equally nice combination. I guess coriander leaves should also work very well




My son loved the adai with homemade butter and jaggery and I had it with molagapodi and butter, giving in completely to the temptation of the soft white homemade butter...

What you need

1 cup rice
1/2 cup moong dal
1/2 cup chana dal
1/2 cup urad dal
1/2 cup tur dal
1 tsp cumin seeds
3 red chillies
a few curry leaves
a pinch of asafoetida (hing)
1 cup methi leaves
1/2 tsp salt

What you do with it

Soak the rice and the lentils for a minimum of 4 hours
Drain the water and grind along with the cumin seeds, red chillies and curry leaves to a coarse paste
Add as little water as required to make the batter
It need not be smooth like the regular dosa batter
Add hing and salt and chopped methi leaves
Mix well adding a little more water so you can spread it out well
On a hot tava, add a little oil, pour a ladleful of batter in the centre and spread into a nice round shape
Cover for about a minute or two and then flip over
Add a little more oil and remove from heat when done

Serve with butter, jaggery, molagapodi or avial