Moringa Leaves Adai

Moringa or Murungukai or drumstick leaves are gaining popularity these days as these leaves are rich in iron and have other health benefits. There is no specific taste for these leaves but you need to have a liking for drumsticks to like the leaves as well. Some people have started adding these leaves to dal and kootu as well, but I have yet to try that.

Prep Time: 6 hrs 20 mins Cook Time: 30 mins

Ingredients

• 1 cup Moringa leaves

• 1 and 1/2 cups Raw rice

• 1/4 cup Chana dal

• 1/2 cup Tur dal

• 1/4 cup urad dal

• 2 tbsp Moong dal

• 5 Red chillies

• 1 tsp Hing

• Salt, to taste

• 1 tsp Oil

• Oil, for cooking the adai

Instructions

1. Wash and soak the rice and dals together for 6 hours

2. Separate the leaves from the stalk and wash well

3. Drain the water from the rice and dals and grind this coarsely along with salt, red chillies and hing

4. In a pan take 1 tsp oil and sauté the leaves till it becomes soft

5. Add this to the adai batter

6. Grease a non stick pan with little oil and rub it with a tissue paper

7. Take a ladle of batter and spread it thicker than a dosa

8. Make 5 holes spread out and in the centre

9. Drizzle oil and cook one side

10. Turn and cook the other side till it becomes crisp

11. My personal combo: Adai with butter and molagapodi mixed and a bit of jaggery