Tag Archives: dosa varieties

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

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Adai is one among the common breakfast and dinner among all south Indian families of Tamil Nadu. It was after my marriage, got to eat adai very first time at my neighbor Ranjini Akka’s house when we were in Malaysia. My hubby likes adai a lot, and this made me to prepare adai. Adai is usually made thick, but I like to have it thin and crispy, so I use to prepare both the version as my hubby likes the thicker ones.

Taking this to Fiesta Friday #182 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Murungai keerai Adai Recipe / Drumstick leaves Adai / Moringa Leaves Dosa

Adai can be prepared using moringa/drumstick leaves or murungai keerai leaves also, just we need to blanch the leaves and add them to the batter and prepare hot hot adai’s and serve it with chutney, sambar and Idli Podi.

Also, adai has too much of health benefits,due to the protein and Iron in it. It an filling breakfast or dinner recipe that can be prepared in minutes.an filling breakfast or dinner recipe that can be prepared in minutes. This is good for pregnant women, mothers and kids. Batter stays fresh for 4 days, when refrigerated without onions. Let me share the recipe…

Do check out my Plain Adai recipe , Adai from Leftover rice, Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Ingredients:

  • Raw rice / Pachaarisi – 1 cup
  • Black gram / Ulundam paruppu / Urad dal – ¼ cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ¼ cup
  • Split yellow lentils / Pasiparuppu / moong dal – ¼ cup
  • Split chick peas / Kadala paruppu / Channa dal – ¼ cup
  • Drumstick leaves / Murungai keerai / Moringa Leaves – 1 cup (tightly packed)
  • Turmeric powder – ½ tsp
  • Fennel seeds / Perunjeeragam / Sombu – 1 tsp
  • Red chillies – 3 nos
  • Ginger – 1 “inch stick
  • Garlic – 3 cloves
  • Salt to taste
  • Oil – 4 tbsp

Making of Murungai Keerai Adai / Moringa Leaves Dosa / Drumstick leaves Adai –

Preparation:

  • Soak the rice and lentils all together in water for 4 to 5 hrs.
  • Drain the water, transfer the rice and lentils to mixer and add fennel seeds, red chillies, ginger and garlic.
  • Grind them to a smooth or coarse paste by adding water and transfer it to a bowl.
  • Meanwhile separate the moringa/drumstick leaves from the stalk, wash it and boil it for few mins or until the leaves turn dark green in colour.
  • Drain the water and transfer the leaves to the batter, add salt and mix it well.
  • Heat a tawa or griddle, pour a spoonful of batter at the center of the tawa and gently spread it in a circular motion.
  • Drizzle little oil along the sides of the adai, wait until it gets cooked, flip the side and cook on both sides for few mins or until it turns golden brown in color.
  • Remove it from fire and transfer it to a plate.

Serve hot with Sambar, Chutney or Idli Chilli powder

Kambu Dosai recipe / Pearl Millet Dosa recipe / Bajra Dosa recipe

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As I have shared recently, Kambu/bajra idly dosa batter, thought of sharing dosa using the batter. You can also make Idlies and Kuzhipaniyaram using the same batter. It goes perfect for breakfast, you can also use this for dinner but it’s good to consume 2 to 3 hrs before you go to bed. Let me share the recipe…

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Kambu / Pearl Millet / Bajra Dosa

Ingredients:

  • Kambu/Pearl Millet/Bajra Idly Dosa Batter – 2 cups
  • Water – 3 tbsp
  • Oil – 2 tbsp.

Making of Kambu / Pearl Millet / Bajra Dosa –

Preparation:

  • Take the batter in a wide mouth bowl, pour the batter to the bowl along with water.
  • Mix it well, so that the batter comes to the right consistency.
  • Heat the tawa, rub it with oil, pour a ladle full of batter in the center of the tawa and spread it in circular motion all over the tawa.
  • Drizzle little oil along the sides and on the top of dosa, wait until it starts turning golden borwn.
  • Swap the side and cook for another min.
  • Remove from fire.

Serve it with Chutney and Sambar. Also, it goes out well with Tangy Brinjal curry or Dry fish curry.

Note: You can also add finely chopped onions and vegetables, in this dosa.

 

Egg Dosa / Mutta Dosai – 2

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Already I have shared an egg dosa recipe and this completely different from the Egg Dosa – 1. This version 2 is soft and fluffy whereas the version 1 is soft and crispy. My grandma used to prepare this version of egg dosa very often at our home. I too love this because of its soft and fluffy texture. Goes out well for breakfast and dinner.

Check out other breakfast recipe: https://madraasi.com/recipes/breakfast-dinner/

Let us move on to the recipe…

Ingredients:

  • Eggs – 3 nos
  • Dosa batter – 1 ½ cups
  • Salt to taste

Preparation:

  • Break the eggs in a wide mouth bowl, beat them well with little salt, until fluffy.
  • Pour in the dosa batter and mix it well, so that both the egg and dosa batter should be blended well.
  • Heat a griddle, rub oil on the griddle with a cloth.
  • Pour in a spoonful of batter and spread it evenly all over the griddle.
  • Drizzle few drops of oil along the sides and over the dosa.
  • Let it cook for 3 mins, swap the side and let it for another 3 mins.
  • Remove from griddle.

Serve hot with Sambar, Chutney and Chili Chutney Powder. Goes out well with Chili chutney powder because of the soft and fluffy texture.