22 Nov 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.
Drumstick Leaves Adai with Millet
- 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
- 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.
Serve hot with Allam Pachadi