Jan 14, 2011

Murungai ilai dosai / Drumstick leaves dosa

    Murungai ilai is the tamil word for drumstick leaves , interestingly the botanical name for the drumstick tree is  "Moringa oleifera". Drumsticks are extensively used in tamil recipes. I came to know that the leaves are used in cooking too ,a few years back and it is known to be very healthy. The only thing I used them was in my dal.  Adding them to adai (mixed dal dosa) is very popular thing in tamil nadu. But I thought of adding them to the dosa batter and hence searched for some good recipe. Incidently, I realised that drumstick leaves dosa is a very popular Konkani cuisine. I found slight variations in the recipe in each of the Konkani blogs, but then I adapted  the process of adding a ground coconut paste to the batter. This made the dosas spicy and delicious. They were soft and not crisp as the regular ones. Try it sometime for a change , you will love it!!
muringai ilai/drumstick leaves dosa
For Dosa batter-
Raw rice- 3 cups
Udid dal- 1 cup
Salt to taste

Soak the rice and udid dal for 4-5 hours. Then grind them sepeartely in a wet grinder till it makes a smooth paste. Combine and then add salt. Leave the batter to ferment overnight.

For further preparation-
Grated coconut- 1/2 cup
Dry red chillies- 5-6 numbers
Tamarind- a small piece
Hing/asafoetida- a pinch
Drumstick leaves- 2 cups- washed and drained
Sesame oil to drizzle on the sides while cooking the dosa.

  Grind the coconut, red chillies and tamarind to a smooth paste. Add this to the dosa batter along with the drumstick leaves and asafoetida/hing. Combine well. Leave this for 15 minutes.
      Heat a dosa pan or tava. Add a ladle of batter on it and roll it to a circle with the base of a round bottomed ladle. The circle can be slightly thicker than the usual plain dosas. Cook on the base. Drizzle some oil on the sides. Then flip the dosa and cook on the other side.
    Serve immediately with some chutney or pickle.
muringai ilai/drumstick leaves dosa
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