Drumstick Leaves Adai

Drumsticks leaves Adai (Moringa leaves, Muska Sango leaves)


  • 2 cups Rice
  • 2 tbsp Tur dal
  • 2 tbsp. Channa dal
  • 3-4 Red chillies
  • 2 sprigs Curry leaves
  • A pinch Hing (Asafoetida)
  • Salt – to taste
  • 1 bunch Drumstick leaves
  • 2 tbsps Coconut
  • Ghee or Oil for frying


  1. In a bowl put in the rice, channa dal, toor dal, dry red chillies and curry leaves.
  2. Add water, wash the ingredients nicely once and drain off the water.
  3. Put in the hing, salt and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs.
  4. Drain the water and grind them in a blender to a coarse paste.
  5. The batter needs no fermentation.
  6. Add drumstick leaves, (chopped if you wish) grated fresh coconut to this coarse batter and mix well.
  7. Take a pan and pour one ladle batter and spread. If batter is thick wet your fingers to spread it evenly.
  8. Make a hole in the centre as shown on the video.
  9. Cover the pan and let it cook till tiny bubbles appear on the surface and the top look opaque and underside is light brown. Cook on medium flame for few minutes.
  10. Drizzle some oil at the edges of the adai and in the center.
  11. Flip over to the other side for a minute.
  12. Serve hot with, butter, sambar, coconut chutney, jaggery or pickle.
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