Murungai Keerai Adai


  • Murungai Keerai – 2bunches
  • Raw rice – 1cup
  • Thoor dhal – 1cup
  • Channa dhal – 1cup
  • Dry Red Chili – 5~7nos
  • Salt – 1tsp
  • Coconut, finely cut – 2~3tbsp (optional)
  • Asafoetida – 1pinch


  • Wash well and soak rice, thoor dhal, channa dhal, and dry red chili in enough water for 4~5hours
  • Grind the above little coarsely
  • Add coconut, murugai keerai, asafoetida, salt and mix well
  • Heat a non-stick pan on high flame
  • Sprinkle little water to cool down the top, wipe it
  • Spread the batter into a circular shape as thin as possible
  • Serve hot with aviyal and/or milagai podi and/or curd


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