Murungai Adai

Introduction

Murungai Adai is a savory, crispy pancake made from a nutritious blend of lentils, rice, and moringa leaves. Originating from the southern regions of India, particularly Tamil Nadu, it is a cherished breakfast and dinner staple. Murungai, or moringa leaves, are celebrated for their exceptional nutritional benefits, packing in essential vitamins and minerals. Historically, this dish is rooted in Ayurvedic traditions where moringa leaves were widely used for their medicinal properties.

Ingredients

• Rice - 1 cup
• Toor dal - 1/2 cup
• Chana dal - 1/2 cup
• Urad dal - 1/4 cup
• Moringa leaves - 1 cup, finely chopped
• Dried red chilies - 4 to 5
• Asafoetida - a pinch
• Turmeric powder - 1/4 teaspoon
• Salt - to taste
• Curry leaves - a sprig
• Ginger - 1 inch piece, grated
• Onion - 1, finely chopped
• Grated coconut - 2 tablespoons (optional)
• Oil - for cooking

Preparation

Soaking the Grains and Lentils

Before beginning the preparation process, ensure to soak the primary grains and lentils. Rinse the rice, toor dal, chana dal, and urad dal under running water a few times until the water runs clear. This helps to remove any excess starch and impurities. Combine these ingredients in a large bowl and cover with water. The grains and lentils should be submerged in at least two inches of water. Allow them to soak for 3 to 4 hours. This softening step is crucial as it eases the grinding process, ensuring a smooth batter.

Grinding the Batter

After soaking, drain the water from the soaked rice and lentils blend. Transfer them into a heavy-duty mixer or food processor. Add the dried red chilies and a pinch of asafoetida. Grind this mixture to a slightly coarse consistency, using minimal water to aid the process. The batter should neither be too smooth nor too rough; a texture similar to semolina is preferred for optimal taste and texture of the adai.

Mixing the Ingredients

Transfer the batter to a large mixing bowl. To it, add the chopped moringa leaves, turmeric powder, salt to taste, and a spoonful of oil. Incorporate the grated ginger, chopped onion, a handful of curry leaves, and optional grated coconut if a richer taste is desired. Stir thoroughly until all ingredients are evenly distributed throughout the batter.

Cooking Process

Heating and Greasing the Pan

Begin by setting a flat, non-stick tawa or skillet over medium heat. Pour a few drops of oil and spread it across the surface using a folded piece of kitchen paper, cloth, or spatula. This ensures the batter does not stick and the adai turns out perfectly crisp.

Making the Adai

Once the tawa is sufficiently hot, pour a ladleful of the prepared batter onto the center. Using the back of the ladle, spread the batter in a circular motion, gently working your way outward to form a thin pancake, taking care to prevent tearing. Drizzle additional oil around the edges and on top. Allow it to cook for about 2 to 3 minutes on one side, ensuring it becomes golden brown before flipping. Refer to our cooking timer to manage time effectively. Flip the adai gently and allow the other side to roast for an additional 2 minutes, adding more oil if necessary.

Serving Suggestions

Serve the Murungai Adai hot with a side of coconut chutney or any tangy pickle of your choice. The mild heat from the dried red chilies pairs beautifully with the fresh and earthy flavor of the moringa leaves, while the lentils render it both protein-rich and satisfying.

Enjoyment Tips

To fully enjoy Murungai Adai, savour it the Tamil way. Pair each bite with a small piece of jaggery or dip into a spicy chutney for a delightful contrast of flavors. The balance of crispy exterior and the highlighting taste of moringa leaves make it a delightful meal at any time of the day.