Paruppu Adai with Moringa Leaves | Murungai Keerai Adai
Paruppu Adai is a traditional dosa from Tamil Nadu. It is made with a variety of dals and that makes it protein-rich. Adding Moringa leaves (drumstick leaves) to this dosa makes it more nutritious and delicious.
Ingredients
- 1/2 Cup Rice
- 1/4 Cup Tuvar Dal, Split Pigeon Pea
- 1/4 Cup Chana Dal, Split Bengal Gram
- 2 tbsp Moong Dal, Green Gram
- 1 Cup Moringa Leaves
- 1 tsp Asafoetida, Hing
- 1/2 tsp Turmeric Optional
- 3-4 Red Chillies
- Salt to Taste
- Oil for Making Dosa
Instructions
Making the Batter
- Mix together the rice and the dals.
- Wash and soak in 2-3 cups water for at least 6 hours.
- Drain the water.
- Grind the soaked rice-dal mix with the red chillies, asafoetida, turmeric, and salt to a thick batter. Add water as required. Adai batter should be thick such that it slides off the ladle.
- In a kadai or wok, over low flame, heat about 1 tsp oil.
- Add the moringa leaves and stir-fry till they soften a bit.
- Add the moringa leaves to the Adai batter and set the batter aside for about 10 minutes.
Making the Paruppu Adai with Moringa Leaves
- Over medium flame, heat a tava or a griddle.
- Add a few drops of oil and grease the surface well.
- Add a ladle of batter in the centre of the pan and spread quickly to form a circle using the back of the ladle.
- Drizzle a few drops of oil at the edges of the Adai. Let the Adai cook for about 2 minutes.
- Using a spatula, loosen the edges of the adai and systematically work your way to the centre.
- Lift the edges of the adai and check if the side touching the tava is golden brown.
- Flip the adai over and let it cook for a minute.
- Serve the Paruppu Adai with Moringa Leaves hot with some homemade butter and jaggery.