REGULAR ADAS, DRUMSTICK LEAVES ADAI/MURUNGAKEERAI ADAI, how to make a lentil-drumstick leaves crepe

Drumstick leaves..................

Tiny leaves packed with nutrition!!!

* Rich in Vitamins and Minerals

*Rich in Amino acids

*Anti inflammatory

*Rich in anti-oxidants

*Lower blood sugar levels

*A very dependable source to fight against cholesterol

*Moringa leaves accelerate the repair of the liver cells

*Protects against arsenic toxity

*Prevents constipation, bloated tummy, gas problems, gastritis and ulcerative colitis

*Rich sources of Calcium and Phosphorous and improves bone health

*Improves and increases lactation

*Increases fat burning in the body and thus controls obesity

*Improves the health and look of skin and hair

*Support brain health and work as neuro-enhancers

*They are natural cleansers and help us to detoxify the system

*Also increase energy levels in the body

Please check my following recipes :

1. Moringa powder

2. Moringa koottu

3. Moringa curry

4. Drumstick leaves dosa

Ingredients

Drumstick leaves - 2 cups, washed, cleaned and tightly packed

Raw rice - 1/2 cup

Boiled or idli rice - 1/2 cup

Tur dhal - 1/2 cup

Channa dhal - 1/8 cup

Urad dhal - 1/8 cup

Ginger - a small piece

Green chillies - 2

Red chillies - 2

Hing powder - 1/4 tsp

Salt to taste

Enough oil to make the adais

Recipe Cuisine: South Indian; Category: Breakfast/dinner/tiffin

Soaking time: 2 hrs; Prep time: 10 mts; Cooking time: Roughly 4-5 mts for each adai

Yields roughly 6-8 adais

All the ingredients above mentioned, the rice and the dhals soaked in water for a couple of hours

Drained well, and loaded in the blender jar along with green and red chillies, hing powder, ginger and salt to taste

and ground to a coarse batter

Drumstick leaves, cleaned, washed and drained

added to the batter

A ladle of batter poured on a hot tava, spread like dosa, oil drizzled around and cooked on medium flames. Because it takes quite some time to cook these lentil crepes, and once again I insist on Shraddha and Saburi (Perseverance and patience)

Flipped over, drizzle 1/4 tsp oil again, flames on the lowest now

Serve with jaggery and ghee and molagappodi

Notes

* 1/8 cup Moong dhal can also be added

*Regular ada without moringa leaves can also be made

*2 tbsps of fresh grated coconut can be added to the batter.

This post first appeared in www.malpatskitchen.com

Categories: Moringa recipes, South Indian Breakfasts, Spinach recipes, Tiffin Varieties