Murungai Keerai Dosai
Murungai Keerai Dosai | Moringa Dosa
Bright & Vibrant Moringa Dosa!
Murungai Keerai Dosai
Murungai Keerai Dosai | Moringa Dosa
Bright & Vibrant Moringa Dosa!
Servings Prep Time
12dosa 15minutes
Cook Time
10-15minutes
Servings Prep Time
12dosa 15minutes
Cook Time
10-15minutes
Ingredients
  • 2cups Cleaned Murungai Keerai/Moringa Leavestightly packed
  • 3cups Fresh Idli/Dosa Batter
  • 1tsp Oil
  • 1tsp Jeera/Cumin Seeds
  • 1/2tsp Black Pepper
  • 3-4 Garlic Cloves
  • 1/4tsp Asafoetida/Hing
  • Salt as needed
  • Water as needed
  • Oil to cook dosa
Instructions
  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.