Murungai Keerai Adai | Drumstick Leaves Adai
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4.67 from 3 votes

Drumstick Leaves Adai | Murungai Keerai Adai

Murungai Keerai Adai | Drumstick Leaves Adai, a very healthy and traditional breakfast which can be served with Aviyal or jaggery or Coconut Chutney. The iron rich drumstick leaves are so healthy and this adai is one way to incorporate this nutrition rich greens in our daily diet.
Prep Time10 mins
Cook Time30 mins
Soaking Time2 hrs
Total Time2 hrs 40 mins
Course: Breakfast, Healthy Recipes
Cuisine: Indian, South Indian, Tamilnadu
Servings: 20 Adai
Calories: 197kcal
Author: Sowmya Venkatachalam



  • 1 Cup Raw Rice 1 Cup - 250ml
  • 1 Cup Idli Rice / Parboiled Rice
  • ½ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ Cup Urad Dal
  • ¼ Cup Toor Dal (Pigeon pea)
  • 5 Red Chili
  • 2 Green Chili
  • 1 Cup Drumstick Leaves
  • 1.5 tsp Salt Adjust As Needed
  • a Pinch Asafoetida (Asafetida / Hing)
  • 1 Onion Medium Size, Finely Chopped
  • 3 tbsp Grated Coconut
  • ¼ Cup Sesame Oil


  • Wash the raw rice and parboiled rice thoroughly and take in a bowl
  • Add the dals along with chilies and soak in water for about 2.5 hours
  • After 2.5 hours, drain water and take the rice and dals along with the chiles in a mixer jar and grind it to a coarse batter. The batter should be coarse and not smooth.
  • Take the batter in a mixing bowl. Add salt and hing and stir well
  • Add onion, coconut and drumstick leaves and give a good stir. Drumstick Leaves Adai Batter is now ready!
  • Heat a tawa, When the tawa is hot, pour 1 ladle of adai batter and spread it nicely. The adai should always be little thick than the dosa.
  • Add a teaspoon of Sesame oil around the adai. Make a small hole in the center and add little more oil. Since the adai is little thick and also has dals, it will take more time to cook.
  • Keep the flame low and cook in low flame. Then flip the adai and cook on the other side till the adai is light golden color and crispy.
  • Repeat the step and cook the rest of the adai.
  • Relish the crispy and delicious Murungai Keerai (Drumstick Leaves) Adai with Aviyal or Jaggery or Coconut chutney.



  1. Adjust the red and green chili according to your spice needs 
  2. The batter should be little coarse than dosa batter then only the adai will be crispy
  3. We can wash and chop the drumstick leaves and add it to batter. In this recipe i didn't chop it. 
  4. If you don't like the raw smell of the green/onion, then you can  sauté the onions and drumstick leaves and then add it to batter. This will also help in quicker cooking
  5. First pour a ladle of batter and spread it and if spreading is not easy, then adjust by adding little water to the batter
  6. Always cook the adai in low flame till golden and crispy


Serving: 1Adai | Calories: 197kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g