Moringa Adai Dosa Recipe

Moringa Adai Dosa Recipe with step by step photos and video. This adai dosa is a protein and iron rich breakfast made of mixed lentils, carrot and drumstick  leaves and some spices. Kids generally won’t enjoy eating Moringa leaves due to its bitter taste and flavor but if you put them in this crispy adai, I’m sure they will love it very much. This can either be served with some White Coconut Chutney or with some honey on top! So friends, try this out and share your comments!

Furthermore, I would like to share some of my suggestions for making a Moringa Adai Dosa recipe. Firstly, the recipe I shared here is my Mom’s recipe. Each household has its own proportions and the types of lentils they use. Also, the spices and the veggies and greens added can vary from family to family. You can also add some grated beetroot instead of carrot. Secondly, if you have any left over idly batter, then just add tur dal, moong dal and channa dal flour mixture and make this healthy adai easily. Finally, you can also add rava or millets instead of rice for variations.

Finally, you may also like my other healthy breakfast recipes like Ragi Puttu,Whole Wheat Bread Recipe, Multi grain bread recipe, Healthy Bread Pizza, Whole wheat mixed berry bread, Lemon Blueberry Bread,Raspberry bread, Peanut Butter Recipe, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Moringa Adai Dosa Recipe 2020-10-16 03:29:13

Moringa Adai Dosa Recipe

Serves 3
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

• 1/2 cup Raw rice
• 1/2 cup Idli rice
• 1/4 cup Tur dal
• 1/4 cup Bengal gram/channa dal
• 1/4 cup Urad dal
• 1/4 cup Moong dal
• 1 tsp Fennel seeds
• 4 to 5 Red chilli
• 1 inch Ginger
• 1/4 tsp Asafoetida/hing
• A pinch of Turmeric powder
• A pinch of baking soda
• as required Salt
• for making Adai Coconut oil
• finely chopped 1 medium sized onion
• or grated 1/4 cup finely chopped Coconut
• few, chopped Curry leaves
• grated 1 medium sized carrot
• handful Drumstick leaves

Instructions

• Soak rice and dal together for 4- 5 hours.
• Grind it coarsely along with red chilli, fennel seeds, ginger and water as needed in two batches. The batter should not be thick nor watery.
• Then add salt, turmeric powder, asafoetida and baking soda, mix well.
• Further, add finely chopped onions, curry leaves, coconut, grated carrot and drumstick leaves to the batter. Adai batter is now ready.
• Heat a non stick tawa over medium heat.
• When the pan heats, drizzle some water and clean the water by using a kitchen tissue.
• Then pour one and half ladle of batter and spread it in a circular motion.
• Drizzle 2 to 3 tsp of oil around the adai.
• Make a hole in the centre of the adai as shown in the video and pour little oil on the hole also. Let it get cooked.
• Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai.
• Cook the adai until it becomes golden brown.
• After both sides are cooked well, remove from the tawa and serve it hot with coconut chutney or butter or jaggery or honey.

By Santhi Therese
The Indian Claypot

Soak rice and dal together for 4- 5 hours.

Grind it coarsely along with red chilli, fennel seeds, ginger and water as
needed in two batches. The batter should not be thick nor watery.

Then add salt, turmeric powder, asafoetida and baking soda,

and mix well.

Further, add finely chopped onions, curry leaves, coconut, grated carrot
and drumstick leaves to the batter.

Adai batter is now ready.

Heat a non stick tawa over medium heat. When the pan heats, drizzle some water
and clean the water by using a kitchen tissue. Then pour one and half ladle of batter and spread it in a circular motion. Drizzle 2 to 3 tsp of oil around the adai.
Make a hole in the centre of the adai as shown in the video and pour little oil on the hole also.

Let it get cooked.

Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Cook the adai until it becomes golden brown.

After both sides are cooked well, remove from the tawa and serve it hot with coconut chutney or butter or jaggery or honey.