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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Murungai Keerai Poriyal / Moringa / Horseradish / Drumstick Tree Leaves Stir Fry

Drumstick leaves or Murungai keerai has good amount of  nutrition among greens. All parts of drumstick tree are used in various methods to cure health problems because of its medicinal value. Specially, the drumstick greens are rich in vitamins, minerals, protein etc and can be included in our regular diet. Since these leaves are rich in iron and calcium, it is very good for pregnant ladies, feeding mothers, growing children and those who suffer from anaemia!

Today, I would like to discuss about the preparation of Drumstick Leaves Stir Fry | Murungai Keerai Poriyal | Muringai Keerai Thoran | Drumstick Greens Fry

Ingredients:

• Drumstick leaves – 1 cup (tightly packed)
• Shallots (finely chopped) – 5 Nos.
• Red chillies  (broken into 2) – 2 Nos
• Turmeric powder – ¼ tsp
• Coconut (grated) – 3 tbsp
• Salt to taste.

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tbsp

Method:

1. Pluck the drumstick leaves from the stem, wash with water thoroughly. Drain the leaves and keep it aside.
2. In a kadai, pour oil and season with the items given “For Seasoning”.
3. To this add red chilies and shallots and fry until shallots become translucent.
4. Now add turmeric powder, mix well. To this add drumstick leaves and sauté for a minute so that all leaves get coated with oil.
5. Sprinkle a handful of water, mix everything well and close it with a lid.
6. Cook the drumstick leaves, opening the lid now and then, and stirring in between. If the leaves are dry, add little water and cook.
7. Finally add required salt and coconut, mix everything evenly and switch off.

Your Murungai Keerai Poriyal is ready to serve with rice and Sambar | Kara Kuzhambu | Curd. I have served this Murungai Keerai Poriyal with rice and Kondaikadali Kuzhambu and tasted delecious!

Note:

• Don’t overcook the greens.  Add little water now and then to cook Keerai so that the green colour of the leaves will be retained.
• These leaves will have a slight bitter taste but when combined with generous amount of urad dhal and coconut gratings, bitterness will not be felt. If you want, you can add a tsp of sugar while adding coconut.
• The drumstick leaves should be cleaned when it is fresh, otherwise, the leaves will fall off with the stems and it will be difficult to separate both.
• Yellow coloured drumstick  leaves should be discarded since it is believed that it will cause stomach pain and diarrhea.

Tags: Drumstick greens Stir Fry recipe, Murungai Keerai Recipes, Greens recipes, Muringai Keerai Thoran, Muringai Keerai thuvattal recipe,  Drumstick leaves poriyal, Drumstick leaves recipe

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