Drumstick leaves Adai | Murunga keerai Adai | Nuggesoppu Dose
Drumstick leaves are an excellent source of folic acid and although the newly found fad is Moringa powder (as aped from the West), Indians have long since used drumstick leaves and the fruit (which is actually a vegetable) in everyday cooking. If you don’t have access to fresh leaves, this adai can also be made with adding this homemade Drumstick leaves Podi (spice powder) or store bought moringa powder too.
Today’s dosa – Murunga keerai Adai – is a twist to the usual Adai in two ways – the rice is replaced with Bamboo rice and the adai is topped generously with garden fresh tender Moringa leaves. I am lucky to have these leaves almost through the year where I stay and this is one of the yummy ways to use fresh leaves.
For those who have access to organic Moringa powder, you can add that to the adai made today, with varying results
Other dosa / adai you may like on the blog are:
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So far in the A-Z dosa series we have seen:
A – Azhagar Kovil Dosa
B – Black Rice Adai (Kāvuni Arisi Dosa)
C – Cucumber Dosa
Let’s get to today’s recipe –
Vegan, GF, drumstick leaves Murunga keerai Adai (satvik and Jain recipe)
Prep time – 10 hours (including soaking n grinding and light fermentation) ; Makes – 18 ~ 20 Dosas
Cuisine – South Indian / Indian , Course – Breakfast / Snack
What you need to make Murunga Elai Adai:
- 300 grams Bamboo rice ( one can use normal dosa rice or even brown rice)
- 125 grams Toor dal
- 125 grams Bengal gram (Chana dal)
- 6 Dry Red chillies (adjust spice)
- 1 tsp salt
- 1 tsp Sesame oil (per dosa, can vary how crisp you need)
Addons
- 2/3 cup Fresh Moringa leaves
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetida (skip for GF)
- 1/2 tsp Dry ginger powder (sukku Podi)
- 1 tsp Jaggery (grated)
How to make Murunga keerai Adai:
- Wash and soak the Dals and rice together for 6-8 hours along with the dry red chillies in minimum water.
- Use the soaked water and grind the above to a smooth thick batter.
- Add the add-ons and mix well. Keep it covered till slightly fermented for 2 hours ( you can use the batter without fermenting but the 2 hours helps in absorbing the flavours really well, so don’t skip this step)
- Heat a cast iron tava. Mix the batter really well and pour a ladleful of this onto a thick adai kind of dosa in medium flame
- Drizzle sesame oil around the dosa . Let it cook to a golden brown on both sides
- The Adai is ready when it’s cooked and golden brown
- Serve with any chutney or sambhar
As we made this for dinner, we had with flaxseed chutneypudi ,jaggery and some cabbage stir fry for a filling meal.
Murunga keerai Adai | Moringa leaf Dosa
Equipment
- 1 Bowl
- 1 Tava / Skillet
- 1 Ladle
- 1 Wet Blender
Ingredients
- 300 grams Bamboo rice one can use normal dosa rice or even brown rice
- 125 grams split pigeon pea Toor dal / Tuvaram paruppu
- 125 grams Bengal Gram Chana dal / Kadalai Paruppu
- 6 Dry Red Chillies adjust spice
- 1 tsp salt
- 1 tsp Sesame oil per dosa, can vary how crisp you need
Addons
- 2/3 cup Fresh Moringa leaves
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetida skip for GF
- 1/2 tsp Dry ginger powder sukku Podi
- 1 tsp Jaggery grated
Instructions
- Wash and soak the Dals and rice together for 6-8 hours along with the dry red chillies in minimum water.
- Use the soaked water and grind the above to a smooth thick batter.
- Add the add-ons and mix well. Keep it covered till slightly fermented for 2 hours ( you can use the batter without fermenting but the 2 hours helps in absorbing the flavours really well, so don’t skip this step)
- Heat a cast iron tava. Mix the batter really well and pour a ladleful of this onto a thick adai kind of dosa in medium flame
- Drizzle sesame oil around the dosa . Let it cook to a golden brown on both sides
- The Adai is ready when it’s cooked and golden brown
- Serve with any chutney or sambhar
Wow! Bamboo rice sounds very interesting…though I have never tried it. How do you come up with so many new and exciting ingredients to use in our traditional recipes…awesome! Drumstick leaves is my favorite too…love to add them in everything possible! And don't laugh but I have this plate too 😉
Right now I am sligtly envious! one you get nungesoppu! two bamboo rice! I know you will find reasons to say th same to me, but that is what life is about. When we meet can I have this adai please.
yes true, that’s life 🙂 welcome any time for this adai and more, Seema ❤️
Murunga Keerai Adai looks flavoursome. I liked the way you have used it in adai, a good way to include these greens.
thank you, Jayashree!
Murunga keerai adai look so fluffy and crispy too. Would love to have them for breakfast or even with a curry. What a wonderful way to include the superfood moringa in the adai in the form of fresh leaves.
yes they taste great with a sambhar / chutney. My family loves these as is too
Superb Kalyani. Looks so tasty and inviting. Next time I get drumstick leaves I will make Adai. I have tried out dosas with them though.
Thanks Shobha. Do try !
I love the taste and texture of adai. And you make this adai so nutritious by adding Moringa leaves in it. Adai looks so crispy and delicious. I will also make adai with Moringa leaves next time.
Thanks Sujata. Please do try it sometime, am sure you would like it a lot..
Wow! Bamboo rice made into a yum adai with murunga leaves is definitely healthy, easy to make and filling. I love this recipe with moringa leaves. Will try.
yes, the leaves make it super yum and healthy too, Arch. Do try it
I love the idea of adding the moringa leaves to adai. I add them to theplas but not tried with adai. Your adai looks perfectly made.
awesome. Do try it. I should also try it in theplas
Yummy adai . I love adai a lot but folks at home don’t like it all ..so after seeing your post I am now craving for some crispy spicy and tasty adai with jaggery and benne 🙂 how i wish this plate could come alive
come over! will make adai hot hot for u