Murunga keerai Adai | Moringa leaf Dosa
Murunga keerai Adai or Moringa Leaf Dosa is a vegan, Gluten Free dosa made with mixed Lentils, Bamboo Rice and Moringa leaves. Diabetic friendly and is served as a breakfast or snack with chutney or sambhar
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
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