Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves is a nutritious tiffin with the goodness of main ingredients-oats, lentils & drumstick leaves. It is packed with carbohydrate, protein, vitamins & minerals and ideal for a day to start with. The batter for adai needs no fermentation and very easy to prepare. Instead of preparing regular recipes with oats, this oats adai is a good variation to try for a change. It goes well with coconut chutney, avial or jaggery. 

 Check out for my other Adai varieties Here.

Recipe for Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Cuisine : Indian| South Indian

Recipe Category : Breakfast/Dinner

Soaking Time : 1 Hour (Min)

Preparation Time: 5 Minutes

Cooking time : 3-4 Minutes per adai

Serves – 4

Ingredients:

• Oats – 1 cup
• Toor dhal – ½ cup
• Channa dhal – ½ cup
• Drumstick leaves – 1 cup
• Red chillies – 4- 5 Nos
• Fennel seeds – 1 tsp
• Ginger – ½” piece
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Gingelly oil – as required
• Coconut gratings (optional)– ¼ cup
• Salt to taste

Method:

1. Wash and soak toor dhal and channa dhal together in water for an hour.
2. In the mean time, clean murungaikeerai and pluck only the leaves. Wash them well in water, drain and keep aside.
3. First grind red chillies, ginger piece, fennel seeds together.  To this add the soaked dhals and grind coarsely. Transfer the dhal batter to the container.
4. Add oats to the mixer and grind coarsely by adding water. Transfer this to the same container.
5. To the oats-dhal batter, add the washed, cleaned drumstick leaves, coconut gratings, turmeric powder, asafoetida & salt. Mix everything well and bring the batter to a thick idli batter consistency by adding water, if needed.
6. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
7. Drizzle few drops of oil and close with the lid and cook in simmer.
8. After  2 minutes, open the lid and carefully flip the adai to the other side and cook in simmer without lid for about 2 minutes. 

Hot & soft Oats Murungaikeerai Adai is ready. You can serve this adai with cocnut chutney or avail. But my personal preference is always for jaggery…so simple but yum.

Note:

This recipe will give soft adais as we add only the oats. If you want crispy, you can add ½ cup of raw rice in addition to the above ingredients.

Tags: Adai dosa recipes, Lentil crepe recipes, Oats recipes, Breakfast recipes, Dinner recipes, Diabetic recipes, Greens recipes, Murungai keerai recipes, Drumstick leaves recipes, Oats adai recipe, Murungaikeerai adai recipe, How to make soft adai with oats?, Healthy breakfast/dinner ideas, South Indian breakfast recipes, lentil pancakes recipes

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Ragi Drumstick Leaves Adai |Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes

Ragi Drumstick Leaves Adai | Kezhvaragu Murungai Keerai Roti | Finger Millet Drumstick Leaves Crepes is a healthier version of making Adai Dosa using millet and greens. It is very easy to prepare and tasty to eat. It is strongly recommended for pregnant women, feeding mothers, growing children  and people ailing with diabetic and anemic. This should be included in our regular diet.

Ingredients:

• Ragi Flour – 1 cup
• Shallots (finely chopped) – ¼ cup
• Drumstick leaves – ¼ cup
• Green chilly (finely chopped) – 1 No.
• Jeera (Cumin seed) – ½ tsp
• Salt to taste
• Oil as required

Method:

1. Clean and wash drumstick leaves and keep it ready.
2. In a mixing bowl, add ragi flour, jeera and salt and mix everything. Then add shallots and green chilli and drumstick leaves and mix well. Knead them into dough similar to “chapathi” dough by sprinkling water now and then.
3. Roll this dough into big lemon sized balls.
4. Take a zip lock pouch or a plastic sheet, grease it with oil, place the dough and flatten it to a thin disc as far as possible without getting broken.
5. In the mean time, heat the tava, place the ragi adai on the heated tava.
6. Cook it on both sides in medium flame by flipping and applying a tsp of oil.

Your healthy, yummy Ragi Murungai Keerai Adai is ready to serve! You can serve with coconut chutney or jaggery. For kids, you can serve it with jam. Today, I have served this adai with Blueberry jam and it tasted yummy!!

Note:

• The drumstick leaves I have chosen today are very tender and right away added without cooking them separately. It will get cooked when the adai is done. But if you have a second thought, you can fry the leaves in a tsp of oil and add them to the flour before preparing the dough.

Tags: Keppai Roti, Keppai murungai keerai roti recipe, Kezhvaragu Roti recipe, Kezhvaragu adai recipe with drumstick leaves, Ragi roti, Ragi murungaikeerai adai recipe, Fingermillet moringa pancake, fingermillet drumstick leaves crepes, Diabetic friendly recipe with Finger Millet, recipes to cure anaemic, healthy millet recipes

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Chola Adai | Millet Adai Dosa | Adai Dosa Crepes with Sorghum

From the very first post of my Paruppu Adai  itself, you  might have judged me  that  I am a great fan of Adai! So I try varieties of adai once in a while even though my son doesn’t  like it. I have a long list to share with you in Adai dosa category itself and hence I created a separate category for this variety.   Today  I prepared the dish with the grain called “Sorghum | Jowar | Cholam”.  

The cholam  has its ancient roots in India and in villages where  cholam was a regular staple food. They prepared  many dishes  using this grain, like  adai dosa, chola dosai, chola saadham  (Sorghum Rice), Chola Roti  (Sorghum Bread), Chola Dosa, etc. Now, the usage of millets  has faded away even in villages and many health experts try to bring awareness about the goodness of millets. Lots of forums and groups are promoting the usage of millets. The outcome of researches show that polished white rice which has higher glycemic index as compared to millets,  is the main cause for diabetic in many people in India. We can slowly inculcate the habit of including these millets in our regular diet so that the younger generation will also get accustomed to this forgotten diet.

Sorghum or Cholam is rich in magnesium, zinc and other phytonutrients. It is  good for people with celiac disease since it is gluten free. It has natural glucose leveling elements and good for diabetic people too. It aids metabolism and very good diet for people with the problems of constipation. So it is good to use this grain once in a while, in any form which your family likes.

Sometimes we may feel heavy when taking adai for dinner and my friends say that they usually avoid making this dish only for this reason even though they like the taste. My suggestion is whenever you plan to prepare adai for dinner, make it an early dinner (minimum 2 hours before going to bed)  and limit the quantity so that you can enjoy the food completely. 

Let’s move on to the recipe now. 

Ingredients:

Sorghum | Cholam – 1 cup

Urad dhal – ¼ cup

Toor dahl – ½ cup

Channa dhal  (kadalai paruppu)– ½ cup

Red chillies – 10 Nos.

Fennel seeds – 1 tbsp

Ginger – 1” piece

Onion (finely chopped) – ½ cup

Asafoetida – 1 tsp

Turmeric powder – ½ tsp

Curry leaves ( finely chopped) – 3 to 4 tbsp

Coconut gratings – 2 tbsp

Salt to taste

Oil to cook

Method:

Wash and soak sorghum  with urad dahl in water for about 3- 4 hours. Wash toor dhal and channa dhal together and soak them in water for an hour.

Grind soaked sorghum and urad along with red chillies, ginger piece, fennel seeds and coconut gratings to the stage before fine paste. Transfer this to a container.

Grind the soaked dhals coarsely and transfer this mixture to the same container.

Add all the balance ingredients except oil and mix it well to a thick idli batter consistency.

Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.

Drizzle few drops of oil and close with the lid and cook in simmer.

After  3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.

The crispy, spicy, healthy chola adai is ready to be served. Today, I have served this adai with tangy “Katta Mitta Mango Thokku” and tastes yummy!  I’ll post the recipe for Katta Mitta Mango Thokku very soon.

Note:

• The adai will be crispy when it is hot with the above measurements. If you want adai dosa to remain soft after hours of cooking, you can increase the measurement of Urad dhal to ½ cup.
• I have shown the cholam in the pic since many people confuse cholam with makka cholam i.e. sorghum with corn!

Tags: Chola adai dosa recipe. Sorghum adai dosa recipe, How to use Millets in our regular diet?, Jowar adai recipe, Jowar adai dosa, how to use cholam for making adai?, Maize adai dosa recipe,  Gramathu chola adai recipe, Cholam adai recipe, Chola adai, Jowar adai, healthy chola adai dosa recipe, healthy millets recipe, healthy jowar recipes, healthy  cholam recipe, Gramathu virundhu- chola maavu adai dosa recipe, crispy chola adai recipe

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Adai Dosa/ Paruppu Adai (Lentil Dosa)

Paruppu Adai or Adai Dosa is a mixture of dhals and rice and when combined with other ingredients, makes a perfect breakfast/dinner recipe. The recipe is versatile enough that we can add our own dhal and rice measurements. Whatever may be the proportions, we can eat these adais. To get a crispy and spicy adai, we need to follow some specific proportions.

I wont forget this adai in my life, because during my hostel days (working women), I used to long(?!) for this adai during  weekends. I think it was the only dish I ate during those days at the hostel. I don’t mean that  the master’s preparation was perfect & delicious, no…. he would make it like a pizza base with so many black spots but even then,  I could manage to eat! In my opinion, adai can be eaten in any form even if it is not perfectly made.

Traditionally, adai is made with thick base and with lots of oil. The method I follow will give you a thin and crispy adai with just 2 to 3 drops of oil. So I can say, it is a low calorie version of Adai and diabetic friendly too.

Ingredients:

• Raw rice – 1 cup
• Urad dhal – 2 tbsp
• Toor dahl – ½ cup
• Channa dhal  (kadalai paruppu)– ½ cup
• Red chillies – 10 Nos.
• Fennel seeds – 1 tbsp
• Onion (finely chopped) – ½ cup
• Asafoetida – 1 tsp
• Turmeric powder – ½ tsp
• Curry leaves ( finely chopped) – 3 to 4 tbsp
• Salt to taste
• Oil to cook

Method:

1. Wash and soak rice with urad dhal in water for about 1 hour. Also do the same for toor and channa dhal.
2. Grind soaked rice and urad along with red chillies and fennel seeds to the stage before they become fine granules. Transfer this to a container.
3. Grind the soaked dhals coarsely and take this mixture in the same container.
4. Add all the above ingredients except oil and mix it well to a thick idli batter consistency.
5. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
6. Drizzle few drops of oil and close with the lid and cook in simmer.
7. After 2 to 3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.

The crispy, spicy, hot adai is ready to be served. Usually, Avial is a very famous side dish served along with Adai.  But in my opinion,  it does not even require an accompaniment and can be taken as such or with little jaggery.

Tags: Adai dosai recipe, Lentils dosa, crispy adai recipe, how to prepare crispy Adai with less oil, Mixed Lentil  Adai recipe, Crispy Adai Dosa recipe, How to prepare crispy Adais?, Low calorie Adai, Diabetic friendly Adai Dosa, Rice and lentil dosa, Rice and lentil Adai, Paruppu adai dosai recipe, Paruppu adai

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