Murungai Keerai Dosai Recipe | Drumstick Leaves Dosa | Startup Cooking

 MURUNGAI KEERAI DOSAI | 

STARTUP COOKING

Drumstick leaves / Moringa Leaves / Murungai Keerai is a wonderful green leaf variety with lots of health benefits. There are excellent sources of iron and calcium. It helps boost the immune system and increases breast milk production.

Murungai Keerai Dosai is a South Indian delicacy which is a very good breakfast option for everyone. It is made with regular idli batter, drumstick leaves, cumin seeds, pepper corn, hing and garlic.  Moringa dosa goes well with  coconut chutney, tomato chutney, peanut chutney and onion chutney, etc.,

Murungai Keerai Dosai  is light and crispy, which is very healthy breakfast contains enormous amount of fibre. This is purely a vegan and gluten free recipe, hence it can be consumed by everyone. 

check out other recipes

• Thinai Adai
• Instant Kambu Dosa
• Quinoa adai without rice
• Ragi adai with drumstick leaves
• Barley dosa without rice

Benefits of Drumstick leaves / Moringa

• Protecting and nourishing skin and hair
• Treating edema
• Protecting the liver
• Preventing and treating cancer
• Treating stomach complaints
• Fighting against bacterial diseases
• Making bones healthier
• Treating bones healthier
• Treating mood disorders
• Protecting the cardiovascular system
• Helping wounds to heal
• Treating diabetes
• Treating asthma
• Protecting against kidney disorders
• Reducing high blood pressure
• Improving eye health
• Treating anemia and sickle cell disease

Side effects of having Moringa Leaves - It may possess anti-fertility qualities and is therefore not recommended for pregnant women (refer from medical news today). Follow my step by step photo recipe to prepare Murungai Keerai Dosai. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Drumstick leaves recipes

• Murungai keerai kootu

• Murungai keerai poriyal

• Ragi adai with drumstick leaves

• Drumstick leaves soup

• Murungai Keerai Podi

RECIPE FOR MURUNGAI KEERAI DOSAI

Coarse       : Breakfast

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 2 min

Total Time  : 12 min

INGREDIENTS

• 2 tsp oil

• 1/2 tsp cumin seeds

• 1/2 tsp black pepper corn

• 1/4 tsp hing (optional)

• 4 garlic

• 2 cup drumstick leaves

• 4 tbsp water

• salt to taste

• 2 cup idli batter

• 1 tsp oil - to make dosa

PROCEDURE

• heat 2 tsp oil in a pan

• temper with cumin seeds, black pepper corn, hing and garlic

• saute for few seconds until you feel the nice aroma of garlic

• add drumstick leaves

• saute for a minute or until the leaves get wilted

• once leaves get wilted, switch off the flame

• cool down completely

• transfer into mixer grinder, add salt and water

• grind to a smooth fine paste

• take 2 cup idli batter in a bowl

• add ground paste and mix well

• consistency of the batter should be pourable, not too thick or thin

• heat a cast iron dosa pan

• pour a ladle full of batter and spread in a circular motion

• drizzle a tsp of oil

• cook on low medium flame until the edges turn light brown color

• flip over to other side and cook evenly

• remove the dosa from pan

• serve hot with coconut chutney and sambar

• flavorful and delicious moringa dosa

NOTES

• use only the leaves, discard the stems
• adjust pepper corns as per your taste
• cooking the drumstick leaves removes the raw smell while making dosa
• kids will definitely likes this dosa

more millet recipes, chutney recipes, Mushroom Recipes, Drumstick Leaves Recipes, Ragi Recipes, Biryani Recipes, Spinach Recipes

Murungai Keerai Dosai With Step By 

Step Photo Recipe

heat a tsp of oil in a pan, temper with cumin seeds, pepper corn, 

hing and garlic

saute for few seconds

add 2 cup drumstick leaves

saute for a minute or until the leaves get wilted, then switch off the flame, cool down to room temperature

transfer into mixer grinder

add little water and grind to a smooth paste

take 2 cup idli batter

add ground drumstick leaves paste

mix well

heat a cast iron pan, pour a ladle full of batter and 

spread in a circular motion, drizzle with a tsp of oil

cook on low medium flame for 2 min or until the 

edges turns light brown

flip over to other side and cook evenly

serve hot with coconut chutney and sambar