Moringa leaves dosa
Moringa leaves dosa savory south Indian dosa , rice and lentil based crepe packed with healthy and nutritious moringa leaves, fresh green onions and spicy dried red chillies to pack a punch in every bite!
Ingredients
- For Making Moringa leaves dosa :
- ¾ cup raw rice
- ¾ cup toor dal/split pigeon peas/split yellow lentils
- ¾ cup grated coconut fresh or frozen
- 12 to 15 dry red chilis
- 1 large marble-sized tamarind or ½ tsp tamarind paste
- 1 large bunch drumstick or moringa leaves 2 to 2 ½ cups leaves
- ¼ cup green onions or spring onions chopped
- ¼ tsp hing/asafetida
- Salt to taste
- Coconut Oil for shallow frying
Instructions
- For Making Moringa leaves dosa :
- Wash rice and dal well until the water runs clear and soak for 30 minutes.
- After 30 minutes, drain.
- Pick the drumstick leaves (along with tender stalk, discard the tough stalks), wash and drain well.
- Chop fine and keep aside.
- Blend coconut, dry red chilies and tamarind with a little water in a blender to a coarse paste.
- Add the drained rice and dal and blend again (try not to add too much water) to make a coarse paste (like coarse semolina) which is a little thick.
- Transfer to a bowl and stir in salt, hing, spring onions and drumstick leaves (add about 2 to 2 ½ cups of moringa leaves depending upon how much you want).
- Mix well. The batter should be slightly thick and not too watery.
- Heat a large iron griddle or dosa pan.
- Once it is hot, drizzle oil (coconut or any other oil you like) all over.
- Take a large lemon sized ball of the dough and pat on hot griddle with your fingers to a small disc about 4 to 5 inches in diameter.
- Drizzle some more oil on and around it.
- Reduce heat, cover and cook for 3 to 4 minutes and then flip the dosa.
- Sprinkle oil again and roast on the other side until cooked and golden brown on both sides.
- Serve hot with rice and dal.
Relax & Enjoy !
Courtesy / credit :
curryandvanilla