Breakfast, Dosa, Plant Based Dishes

D for Drumstick leaves Adai | Murunga Elai Adai | Nuggesoppu Dose | Vegan & GF | A-Z Dosa series

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

Today’s dosa – Drumsticks leaves 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 yumybwsys 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

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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 Adai (satvik and Jain recipe)

Prep time – 10 hours (including soaking n grinding and light fermentation) ; makes – 18 ~ 20 Dosas

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What you need:

Bamboo rice – 300 ml (can use normal rice or even brown rice)

Toor dal – 125 grams

Chana dal – 125 grams 

Dry Red chillies – 6/7 (adjust to taste)

Salt – to taste 

Addons

Finely chopped fresh Moringa / drumstick leaves – 2/3 cup

Turmeric – 1/2 tsp

Asafoetida – 1/4 tsp

Dry ginger powder / sukku Podi – 1/2 tsp

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How to:

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

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As we made this for dinner, we had with chutneypudi ,jaggery and some cabbage stir fry for a filling meal

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One Comment

  1. 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 😉

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