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.