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You are here: Home / Breakfast Recipes / Adai Recipe – Murungai Keerai Orappadai Recipe

Adai Recipe – Murungai Keerai Orappadai Recipe

September 24, 2012 By Radhika 25 Comments

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Updated on February 24, 2019

adai recipe
Adai Recipe with step by step photos. Adai made with rice, mix of dals (lentils), murungai keerai (drumstick leaves) is highly nutritious and protein rich. Its served either for breakfast or dinner usually along with Aviyal, coconut chutney, jaggery and butter to make a wholesome and balanced meal.

We call it as a “Orappadai” which is “Orappu” (spicy) “Adai” which is to differentiate it from other types of adai. My Grandma makes delicious, spicy adais as that’s how we love at home. She used to grind both the rice and dal separately and later mix both together and never fancied batter made in a mixie jar.

orappadai recipe

The adai used to be so thick in size, crisp on the outside with a soft and spongy centre that we kids used to munch on it all day long whenever we felt like snacking after playing. I still could not think of a better snack that is highly nutritious for the kids.

Normally We soak the ingredients after lunch, grind the batter between 4 and 5 in the evening, rest the batter for 2 to 3 hours and make adais for dinner. Any left over batter can be stored in the fridge and can be used for breakfast the next day.

murungai keerai adai

Though you can make adais immediately after you grind the batter, the texture and taste turns out great when you rest the batter for at least 1 to 2 hours. You can also keep the batter to which salt has not been added in the fridge for 2 to 3 days, Just make sure that you have not added onions or anything else.

Instead of Murungai keerai, you can use curry leaves or coriander leaves or a mix of both. Adjust the quantity of red chilies according to your taste, though this quantity is what should be used, to prevent the adais from tasting bland.

Adai Recipe with stepwise photos:

adai recipe step1

1. Take both rice together. Wash and soak in enough water for 3 hours.

2. Take all the dals in a bowl. Wash and soak in enough water for 3 hours.

adai recipe step2

3. Soak whole dry red chilies in warm water 30 minutes before grinding adai batter.

4. Grind the soaked chilies and asafoetida to a coarse paste first.

adai recipe step3

5. Add the drained rice and adding water little by little, grind to a coarse paste. Transfer to a bowl.

adai recipe step4

6. Add drained dal and adding enough water, grind to a coarse or smooth paste. Transfer to the same bowl.

7. Beat both batter together to combine properly. Add onions, murungai keerai, ginger, salt and mix well.

adai recipe step5

8. Heat a tawa, add a ladle full of batter and spread around by patting with the flat side of the ladle. Drizzle oil around, cover with lid and cook for 1 to 2 mins till crisp.

9. Gently flip and let the other side of the adai get cooked as well.

At home, we are partial to Aviyal, so I always serve this piping hot adai with coconut chutney. You may also like this Brown Rice Adai and Ragi Adai.

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Adai Recipe details below:

adai recipe
Print Recipe

Adai Recipe - Murungai Keerai Orappadai Recipe

Adai or Murungai keerai Orappadai Recipe with stepwise photos.
Prep Time15 mins
Cook Time30 mins
Soaking Time3 hrs
Total Time45 mins
Course: Breakfast, Dinner
Cuisine: South Indian
Servings: 20 adais
Author: Radhika

Ingredients:

  • Raw Rice – 1 cup
  • Idli Rice – 1 cup
  • Channa Dal or Kadalai Paruppu – 1/2 cup
  • Tur Dal or Tuvaram Paruppu – 1/4 cup
  • Yellow Moong Dal or Paasi Paruppu – 1/4 cup
  • Urad dal or Ulutham Paruppu – 2 tbsp
  • Whole dry red chillies – 20
  • Asafetida – 1/2 tsp
  • Ginger – 1 inch piece
  • Onions - 1/2 cup chopped
  • Murungakeerai / Drumstick leaves – 2 handful
  • Salt – to taste
  • Oil – to cook

Instructions:

How to make Adai Batter:

  • Take raw rice and idli rice together in a bowl. Wash and soak in enough water for 3 hours.
  • Take channa, tur, moong and urad dal in a bowl. Wash and soak in enough water for 3 hours.
  • Soak the whole dry red red chillies in little warm water 1/2 hour before grinding.
  • In a mixie jar, place the soaked red chilies along with little water. Add asafetida and grind to a coarse paste.
  • Drain the rice and transfer to the mixie jar. Add little water and grind to a coarse paste. It should be grainy to the touch resembling rava (sooji). Transfer to a bowl.
  • To the same mixie jar, add drained dals. Adding little water, grind to either coarse or smooth batter. Transfer to the same bowl.
  • Beat well for both the rice and dal batter to get mixed well and to aerate them. At this stage, you can store the batter as such in the fridge for 2-3 days or make adais immediately or rest the batter for 2 to 3 hours before making adai.

How to make Adai:

  • Place a tawa on the stove, grease it with oil and make sure that the flame is in medium heat.
  • To the batter, add chopped onion, grated ginger, murungai keerai, salt to taste and mix well. Add little water to adjust the consistency The batter should be dropping consistency slightly thicker than the idli batter.
  • Pour a ladle full of batter in the middle of the tawa and pat gently using the flat of the ladle to spread the batter. Make a hole in the centre (optional) and drizzle oil all around the adai.
  • Close the adai with a lid and let it cook for 1 to 2 mins. Open the lid and gently flip for the other side to cook as well.
  • No need to close with lid while the other side cooks for 1 more min.
  • Transfer to a plate and continue with the remaining batter to make more adai.
  • Serve hot with aviyal, jaggery, butter and coconut chutney.

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Filed Under: Breakfast Recipes, Dal Recipes, Vegan Recipes Tagged With: Gluten Free, vegan

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Reader Interactions

Comments

  1. Priti S

    September 24, 2012 at 5:14 pm

    Looks so delish along with that perfect bowl of chutney ….yum

    Reply
  2. Suryaprabha

    September 24, 2012 at 5:22 pm

    Wow!! Mouthwatering recipe and pictures!!

    Reply
  3. radha

    September 24, 2012 at 5:30 pm

    No source for drumstick leaves. I did try it with spinach. And added it to the batter and made the adai. It was delicious. The adai here is so golden and crisp. I also used to grind everything together but lately I have found that most bloggers grind the rice very fine and the dal mixture is a little coarse. That works well.

    Reply
  4. Sayantani

    September 24, 2012 at 5:41 pm

    cant take my eyes off it. looks delicious.

    Reply
  5. APARNARAJESHKUMAR

    September 24, 2012 at 5:44 pm

    its tempting pictures are awesome 🙂

    Reply
  6. Kaveri Venkatesh

    September 24, 2012 at 5:46 pm

    Protein packed Adais..enriched with the nutrition of greens…

    Reply
  7. Priya

    September 24, 2012 at 5:50 pm

    Super nutritious and healthy adai.

    Reply
  8. Ushnish Ghosh

    September 24, 2012 at 6:01 pm

    Dear radhika
    How are you ? Clicking Like is not enough at FB..managed to come to your blog after a long time…quickly seeing all that I have missed before I set sail to Africa again.
    Very nice recipe and I like the spread in side ..may be will try in JAn
    Have a great week

    Reply
  9. Shema George

    September 24, 2012 at 6:04 pm

    Radhika, Adai looks perfect!! I am drooling..I wish i had this for breakfast today ..You are making me really hungry !!

    Reply
  10. DivyaGCP

    September 24, 2012 at 7:34 pm

    Wholesome nutritious breakfast. Looks delicious too..Love the clicks.

    Reply
  11. jeyashrisuresh

    September 24, 2012 at 7:39 pm

    My mom used to add murungai keerai in adai, but i never attempted as i am lazy in cleaning up the keerai. Tempting adais

    Reply
  12. Sanoli Ghosh

    September 24, 2012 at 7:59 pm

    Healthy and scrumptious adai. Will try it soon.

    Reply
  13. divya

    September 24, 2012 at 8:28 pm

    wow…im droooling here!!looks amazing!

    Reply
  14. Krithi Karthi

    September 24, 2012 at 8:32 pm

    Amazing pics Radhika!

    Reply
  15. Sangeetha

    September 25, 2012 at 2:49 am

    Aww…keerai afai looks very tempting…nice idea..murungai keerai topped on adai looks very crispy n inviting…sure a flavorful Adai! Inviting clicks Radhika!

    Reply
  16. SirisFood

    September 25, 2012 at 3:06 am

    This comment has been removed by a blog administrator.

    Reply
  17. Mary Oxendale Spensley

    September 25, 2012 at 4:40 am

    Looks delicious. Do you use skinned urad dal?

    Reply
  18. Turmeric n Spice

    September 25, 2012 at 7:29 am

    Adai is one of my favorite dosa for bfast. I think am going to soak some grains for adai today

    Reply
  19. Sangeetha Nambi

    September 25, 2012 at 10:48 am

    Love this… Adding drumstick leaf will add more Healthiness to the healthy Adai…

    Reply
  20. The Yogi Vegetarian

    September 25, 2012 at 12:42 pm

    Mouthwatering! I like your step-by-step pictures too.

    Reply
  21. Shanky Jindal

    September 25, 2012 at 6:29 pm

    Tempting as well as mouthwatering…
    Gujaratonnet.com

    Reply
  22. Shabitha Karthikeyan

    September 26, 2012 at 10:57 am

    Very tempting adai. Love it anytime !!

    Reply
  23. thoushaltcook

    September 26, 2012 at 2:31 pm

    Beautiful Dosa Radhika. I wish thhis goodie come from my kitchen someday 🙂
    Just too scared to try a dosa.
    My Husband is the designated sous chef when it comes to Dosa

    Reply
  24. KNM

    March 2, 2013 at 7:41 pm

    Looks Delicious . Thanks for the detailed step -by-step procedure with beautiful photographs . Hope to try this adai recipe tomorrow along with your recipe for the millige pudi.

    K.N.Malathi

    Reply
  25. KNM

    March 2, 2013 at 7:41 pm

    Looks Delicious . Thanks for the detailed step -by-step procedure with beautiful photographs . Hope to try this adai recipe tomorrow along with your recipe for the millige pudi.

    K.N.Malathi

    Reply

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