Adai Recipe, How to make murungai keerai adai(video)

Adai is my hubby’s favourite tiffin item.So I will try to make this on every weekend.Not only this taste good but also it is protein and iron-rich breakfast as we use different kinds of dals,Drumstick leaves. So Here is my style of making a day. Updated the Murungai keerai Adai Recipe Video and also How to make Adai Maavu in Mixie.
1 cup Idly Rice
1/4 cup Raw Rice
1/2 cup Toor dal
1/4 cup Channa dal
1 & 1/2 tbsp Urad dal
Hing a Pinch
5 Dry Red Chillies
2 Medium Sized Onion Chopped
Few Curry Leaves/A hand full Drumstick Leaves
1 tbsp grated Coconut(optional)
Oil For making Adai(preferably Sesame seed oil)
Salt as Needed
  • Soak the rice with dry red chilly and all the dals separately for about 2 hours. 
  • After 2 hours Grind the rice with dry red chilly separately into a smooth paste and the dals separately into a course paste.
  • Mix them well in a large mixing bowl and then add salt and hing to it.
  • Add the curry leaves/drumstick leaves,onion,Coconut(i didn’t use) and mix them well.
  • Heat the Dosa Tawa and take a Ladle full of batter and spread it into tawa.
  • Drizzle a tsp of oil around the edges of the adai.Let it get cooked.Then flip it over to the other side.
After both sides are cooked remove it from tawa.
 Serve it hot with Avial or jaggery or idly milagai podi.

Adai Recipe Video

Have a Happy Weekend:)

Similar Posts


  1. Hubby is my hubby’s favorite too….Infact, I never used to eat adai at home but after marriage have started liking it…we love to have it with Mor kuzhambu or Avial….Your adais look very very delicious….

  2. very crispy and delicious adai,after seeing ur post in FB without any confusion i also made adai today for dinner.My mom also makes it adding drumstick leaves.
    Looks yummmy

  3. i make the exact same way. i love adai. its been a while since i made it. ur adai looks so colorful flavorful and delicious. Adai topped with some ghee and vellam. Out of the world!

Leave a Reply

Your email address will not be published.