Drumstick Leaves Adai with Millet

Millet Moringa leaves adai

Drumstick Leaves Adai with Millet

Drumstick leaves Adai with Millet / Foxtail millet Drumstick leaves Chila / Thinai Murungai Ilai Adai. This recipe uses Foxtail millet (Thinai) in place of rice in adai preparation. 

Drumstick tree and vegetable are most common in India. You can very well see this tree in the backyard of every home or even on every street in South India. We have always used every part of the tree in our cooking. Drumstick leaves sabzi, kootu, adai, vegetable sambhar were all part of our meals regularly.

Our elders have used it for centuries due to its medicinal properties and health benefits. But, down the lane we seem to have forgotten the powers of this humble plant. This is now gaining popularity in the West as “Moringa, the Super food” and coming back to us for its highly nutritious and anti oxidant properties which our elders were already aware of.

Almost all south Indian homes make this Drumstick leaves adai with rice and mixture of lentils. The drumstick leaves adds an unique flavour to it.

However, I have used Foxtail millet instead of rice. To say the least, Millets and Moringa leaves make this adai a power packed break fast / main course item.

Print Recipe
5 from 1 vote

Drumstick Leaves Adai with Millet

You can use any measurement cup here
Prep Time5 minutes
Cook Time15 minutes
soaking time2 hours
Total Time20 minutes
Course: Breakfast, Main Course
Cuisine: Andhra pradesh, Karnataka, Kerala, Tamil Nadu
Keyword: Moringa, Drumstick, murungai ilai, foxtail millet, thinai
Servings: 10 serving
Author: Rama G


  • 1/2 cup foxtail millet (thinai / navane / kang / kora / kaon)
  • 1/4 cup channa dal
  • 1/4 cup (tur dal + yellow mung dal) mixed
  • 5 dry red chillies
  • Asafoetida
  • 2 or 3 cups drumstick leaves
  • 2 tbsp fresh grated coconut (optional)


  • Soak the millet and dal together for about 2 to 3 hours.
  • Clean the drumstick leaves, remove the stems and sticks, wash them thoroughly and keep in a bowl. No need to cut.
  • Grind the millet, dals, red chillies, asafoetida to a coarse batter adding water. It should be rougher than dosa atta.
  • Add the batter to the drumstick leaves bowl. Add salt and coconut gratings. 
  • Mix well. The batter should be medium thick. 
  • Heat a tawa, pour a ladleful of batter when the tawa is hot enough and spread it thick. 
  • Make a whole in the centre and if needed, add a tsp of oil in the centre and around.  
  • Cook till the bottom side becomes brown. Flip and cook again for a few more minutes.


You can use any millet if you do not have foxtail millet.

Serve hot with Allam Pachadi


  • Akila
    Posted at 11:34h, 11 December

    5 stars
    I made it this morning and it came out so beautifully. Easy to make and crispy to taste.


    • ramag
      Posted at 22:19h, 11 December

      Thank you very much for trying it.

Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


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