Murunga keerai Adai | Moringa Leaf Dosa

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

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

Other dosa / adai you may like on the blog are:

Quinoa Dosa (No Rice Dosa)

No Rice Quinoa Dosa is a dosa or Indian Savory Crepe made with Quinoa served for breakfast or brunch. This is diabetic friendly (made without rice) , Gluten Free, and Vegan.

Check out this recipe

Kempakki Dosa~Rajamudi Dosa~Red Rice Dosa

A crispy lentil crepe made with a special variety of Red rice, native to Karnataka (India)

Check out this recipe

Farali Dosa | Rajgira Dosa | Amaranth Flour Crepes

An Instant Gluten Free Indian Crepe (Dosa) made with mixed flours. Served as breakfast / snack especially for Indian Fasting Days with peanut Chutney.

Check out this recipe

Pin for later!

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 teaspoon salt
1 teaspoon Sesame oil (per dosa, can vary how crisp you need)

Addons

⅔ cup Fresh Moringa leaves
½ teaspoon Turmeric
¼ teaspoon Asafoetida (skip for GF)
½ teaspoon Dry ginger powder (sukku Podi)
1 teaspoon 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.