Moringa Leaves Adai | Murungai Keerai Adai | ನುಗ್ಗೆ ಸೊಪ್ಪಿನ ಅಡೈ ದೋಸೆ

Thursday, October 15, 2020

Adai Dosae or simply called Adai is one of my favorite recipes from Tamil Nadu. It makes for a great protein packed breakfast 

People either love Adai or really seem to hate it. I love it.  It is a bit heavy on the stomach & can keep you full for hours 


Though traditionally eaten as breakfast, I like to eat serve them as dinner sometimes. 

Also, what I love about this version is the addition of Moringa Leaves or Nugge Soppu as we call it in Kannada. 

Moringa Leaves is a Super Food, The Leaves do not have a strong taste so they can be added into a variety of things like Dal, mixing in the chapati dough, Akki Rotti or even Upma for the dose of nutrition.

Moringa Leaves

The Batter needs to be ground into a slightly coarse paste. Also, the batter is slightly thicker than a regular Dosa Batter 

This is what it is going to look like. 

Adai Batter

You Will Need:

  • 2 cups Raw Rice 
  • 1 cup Urad Dal
  • 1 cup Chana Dal
  • 1 cup Tuvar Dal
  • 1 cup Moong Dal
  • 2 cups  Moringa Leaves 
  • Salt as per taste
  • A big pinch of Hing/Asafoetida
  • Oil for cooking the Adai
To Grind:
  • 4 Red Chillies 
  • 2 Green chilies 
  • Half an Onion (Optional)
  • A small piece of Ginger 
  • 1 teaspoon Cumin Seeds 
How To:

Soak Rice & Lentils 

In a big bowl, add Rice & all the Dal's & wash them in several changes of water & soak in plenty of water. 

Grind the Batter

After 4 hours or overnight soaking, drain the water & grind the soaked dals into a slightly coarse paste .. Not super smooth but not very coarse either. The batter should be slightly thicker than the regular dosa batter 

Grind the ingredients listed in the 'To Grind' lost into a coarse paste 

Add moringa leaves, Hing, Salt & the ground paste & mix well 

Set aside for 15-20 minutes 

Proceed to make the Adais like how you would make 

Make Adai like how you would make Dosas 

Heat a good cast iron griddle, once hot enough, Set it to medium flame.

Grease it with oil & wipe it down with a towel before proceeding to make the dose. 

once hot enough, pour a ladleful of batter in the centre & spread in circles. Drizzle oil along the edges & roast on medium flame until it turns golden brown & crisp.

Flip the  dosa & cook on the other side fora few seconds 

Serve Adai with Coconut Chutney, Jaggery & butter on the side 

Moringa Leaves Adai

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