Step-wise picture recipe to make extremely healthy Murungai Keerai dosai, made with super food Moringa Leaves. This bright colored moringa dosa is a perfect tasty and yet healthy breakfast recipe!
So if you guys haven’t guessed it yet, I am doing a mini breakfast themed series on my blog. Initially it was supposed to be a recipe a day for this entire week with filling, delicious and healthy South Indian breakfasts that are not very usual. But then with my crazy work schedule, I couldn’t post anything yesterday and hence taking my time sharing these recipes – don’t worry, you will see them albeit not every day! After my Wheat Idiyappam, the next breakfast recipe is this bright, vibrant and extremely delicious Murungai Keerai Dosai or Moringa Dosa.
Every time we visit our family back in Chennai, I come back with assorted goodies – both fresh produce as well as hearty home cooked stuff. One thing that always finds its way into my goodie bag is a big fat bunch of Murungai Keerai or Moringa Leaves. Yes – the one that has recently taken over the internet as the super food. In fact, it has been in use in our kitchens since the dawn of time and we make so many recipes with it. Check out Murungai Keerai Podi/Moringa Chutney Powder, Murungai Keerai Adai or Murungai Keerai Poriyal for instance, delicious stuff! Next in line is this Murungai Keerai Dosai.
I got this recipe inspiration from my mother-in-law who used a different type of keerai/greens (called mosu mosu keerai in Tamil) to prepare dosai. It was top-notch and I just couldn’t stop eating those delicious dosa. Since I couldn’t find that specific keerai, I used the next best thing in my pantry and made these Murungai Keerai Dosai. The subtle spices used and the slightly sautéed moringa leaves make these rice, lentil based crepes really delicious. I served them with coconut chutney and it was a super hit breakfast, no doubt.
How to make Murungai Keerai Dosai | Moringa Dosa –
Detailed step-wise picture recipe of making Murungai Keerai Dosai | Moringa Dosa –
1. In a pan, heat oil and add cumin seeds, black pepper, garlic cloves and finally asafoetida.
2. Once everything begins to splutter, add cleaned & washed Moringa leaves.
3. Add salt as needed and saute till the leaves are wilted.
4. Once this has cooled down a bit, grind into a smooth paste.
5. Add the prepared paste to the dosa/idli batter. Mix well.
6. The batter should be pourable and not too thick/thin.
7. Meanwhile heat a flat pan/dosa tawa. Slightly grease it with oil and pour a ladle of prepared batter, swirl it around to make a thin dosa/crepe. Drizzle oil all over the dosa.
8. Cook on medium flame on both sides and remove onto plate.
9. Serve hot with any chutney of your choice. I served it with coconut chutney.
- To clean the murungai keerai/moringa leaves, discard stems and save only the leaves, wash and dry them in shade. Store in an air tight container in fridge for shelf life upto 2 weeks.
- Adjust spices as per preference.
- Cooking the leaves is optional but avoids any raw smell while making dosa.
- Check out my idli batter recipe and use it for making dosa too. Or replace 1 cup of idli rice with dosa rice for making dosa batter specifically. Will share the proper recipe very soon.
Reach out to me at email@example.com! Also follow me on:
Facebook – Cooking From Heart
Pinterest – CHCooks
Instagram – CHCooks
Twitter – Cookinfromheart