Murungai Keerai Dosai | Moringa Dosa

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Murungai Keerai Dosai | Moringa Dosa

Step-wise image recipe to make extraordinarily wholesome Murungai Keerai dosai, made with tremendous meals Moringa Leaves. This vivid coloured moringa dosa is an ideal tasty and but wholesome breakfast recipe!

Murungai Keerai Dosai

So in case you guys havent guessed it but, I’m doing a mini breakfast themed collection on my weblog. Initially it was presupposed to be a recipe a day for this whole week with filling, scrumptious and wholesome South Indian breakfasts that aren’t very common. However then with my loopy work schedule, I couldnt publish something yesterday and therefore taking my time sharing these recipes dont fear, you will notice them albeit not day by day! After my Wheat Idiyappam, the subsequent breakfast recipe is that this vivid, vibrant and intensely scrumptious Murungai Keerai Dosai or Moringa Dosa.

Murungai Keerai Dosai

Every time we go to our household again in Chennai, I come again with assorted goodies each recent produce in addition to hearty dwelling cooked stuff. One factor that all the time finds its means into my goodie bag is an enormous fats bunch of Murungai Keerai or Moringa Leaves. Sure the one which has lately taken over the web because the tremendous meals. In truth, it has been in use in our kitchens because the daybreak of time and we make so many recipes with it. Take a glance at Murungai Keerai Podi/Moringa Chutney Powder, Murungai Keerai Adai or Murungai Keerai Poriyal as an illustration, scrumptious stuff! Subsequent in line is that this Murungai Keerai Dosai.

Murungai Keerai Dosai

I obtained this recipe inspiration from my mother-in-law who used a special kind of keerai/greens (called mosu mosu keerai in Tamil) to arrange dosai. It was top-notch and I simply couldnt cease consuming these scrumptious dosa. Since I couldnt discover that particular keerai, I used the subsequent neatest thing in my pantry and made these Murungai Keerai Dosai. The refined spices used and the marginally sauted moringa leaves make these rice, lentil based mostly crepes actually scrumptious. I served them with coconut chutney and it was an excellent hit breakfast, no doubt.

Murungai Keerai Dosai

How to make Murungai Keerai Dosai Moringa Dosa

Print RecipeMurungai Keerai Dosai Moringa Dosa Bright & Vibrant Moringa Dosa! Murungai Keerai Dosai Prep Time 15 minutes Cook Time 10-15 minutes substances 2 cups Cleaned Murungai Keerai/Moringa Leaves tightly packedthree cups Fresh Idli/Dosa Batter1 tsp Oil1 tsp Jeera/Cumin Seedshalf tsp Black Pepper3-4 Garlic Cloves1/4 tsp Asafoetida/HingSalt as neededWater as neededOil to cook dinner dosa Prep Time 15 minutes Cook Time 10-15 minutes substances 2 cups Cleaned Murungai Keerai/Moringa Leaves tightly packedthree cups Fresh Idli/Dosa Batter1 tsp Oil1 tsp Jeera/Cumin Seedshalf tsp Black Pepper3-4 Garlic Cloves1/4 tsp Asafoetida/HingSalt as neededWater as neededOil to cook dinner dosa Murungai Keerai Dosai directions In a pan, warmth oil and add cumin seeds, black pepper, garlic cloves and at last asafoetida. Once all the things begins to splutter, add cleaned & washed Moringa leaves. Add salt as wanted and saute until the leaves are wilted. Once this has cooled down a bit, grind right into a easy paste. Add the ready paste to the dosa/idli batter. Combine well. The batter must be pourable and never too thick/thin. Meanwhile warmth a flat pan/dosa tawa. Barely grease it with oil and pour a ladle of ready batter, swirl it round to make a skinny dosa/crepe. Drizzle oil all round the dosa. Cook on medium flame on either side and take away onto plate. Serve sizzling with any chutney of your alternative. I served it with coconut chutney.

Murungai Keerai Dosai

Detailed step-wise image recipe of constructing Murungai Keerai Dosai Moringa Dosa

1. In a pan, warmth oil and add cumin seeds, black pepper, garlic cloves and at last asafoetida.

2. As quickly as all the things begins to splutter, add cleaned & washed Moringa leaves.

3. Add salt as wanted and saute until the leaves are wilted.

4. As quickly as this has cooled down a bit, grind right into a easy paste.

5. Add the ready paste to the dosa/idli batter. Combine well.

6. The batter must be pourable and never too thick/thin.

7. In the meantime warmth a flat pan/dosa tawa. Barely grease it with oil and pour a ladle of ready batter, swirl it round to make a skinny dosa/crepe. Drizzle oil all round the dosa.

8. Cook dinner on medium flame on either side and take away onto plate.

9. Serve sizzling with any chutney of your alternative. I served it with coconut chutney.

Murungai Keerai Dosai

Note

To clear the murungai keerai/moringa leaves, discard stems and save solely the leaves, wash and dry them in shade. Retailer in an air tight container in fridge for shelf life upto 2 weeks.Adjust spices as per preference.Cooking the leaves is non-obligatory however avoids any uncooked odor whereas making dosa.Check out my idli batter recipe and use it for making dosa too. Or change 1 cup of idli rice with dosa rice for making dosa batter particularly. Will share the correct recipe very soon.

Murungai Keerai Dosai

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