Moringa Adai

Recipe 10 minPreparation Time 60 min (5 min per adai)Cooking Time

Moringa Adai

10 minPreparation Time 60 min (5 min per adai) Cooking Time

About this Recipe

Growing up in Chennai, in South India, the loose canopy of the moringa tree was a familiar sight in my neighborhood. One of them grew right in our backyard. While today moringa is globally hailed as a superfood, in India, this tree has always been a source of familiar, comforting ingredients. The pods or drumsticks impart flavor to South Indian sambar, the flowers are used to make a powder for immunity and gut-health, and moringa leaves are added to stir-fries and lentil stews. I recommend adding the greens to this protein-rich adai for some delicious, wholesome crepes.

The Benefits

This hearty recipe is high in protein and fiber thanks to the mix of four kinds of legumes. Moringa leaves are full of iron, B vitamins, and powerful antioxidants like quercetin and chlorogenic acid, which help fight free radicals. Moringa is also known to reduce blood sugar and cholesterol levels.

Ingredients

12 adai MAKES

1 cup (200 g) Ponni or any short-grain raw rice, soaked for 4 hours
1 cup (200 g) idli rice or any short- or medium-grain parboiled rice, soaked for 4 hours
1 cup (200 g) chana dal (split Bengal gram), soaked for 4 hours
1 cup (200 g) toor dal (skinned, split pigeon peas), soaked for 4 hours
1 Tbsp (9 g) urad dal (skinned, split black gram), soaked for 4 hours
1 Tbsp (10 g) yellow mung dal (skinned, split green gram), soaked for 4 hours
3 dry red chiles
1 Tbsp (25 g) grated coconut (optional)
7 oz (200 ml) water for blending
1 cup (50 g) chopped fresh moringa leaves or 2 tsp moringa powder
10 curry leaves
1 Tbsp (25 g) salt
Cold-pressed sesame oil or a cold-pressed neutral oil
1 medium onion, cut in half to season the pan

Directions

Step 1

Drain the rice and legumes. In a powerful blender or food processor, blend the rice and lentils with the chiles and grated coconut to a coarse batter. Add water and blend again for about 30 seconds, just enough to dilute the batter, but still retaining a coarse texture. Pour the batter into a large mixing bowl.
Step 2

Mix moringa and curry leaves into the batter and add salt. Add a little water, if needed, to adjust the thickness of the batter to a pouring consistency.
Step 3

To make the adai: Heat a dosa kal or a flat, cast-iron griddle on medium-high heat for 2 mins until very hot. Sprinkle some water on the surface. If it instantly sizzles and evaporates, your pan is ready. Add a few drops of oil to the pan. Using the flat side of a halved onion, spread the oil to grease the pan evenly.
Step 4

Spoon ½ cup batter into the pan. Using the back of a round ladle or a big spoon, spread the batter in concentric circles by gently moving your wrist in a circular motion to create a roughly 8-inch wide, quarter inch, thick adai. With the pointy corner of a spatula, poke a tiny hole in the center. Drizzle a few drops of oil in the center and around the adai. Cook until the bottom browns. Flip to cook the other side. Drizzle a few drops of oil on the adai. Cook for 30 seconds, then remove from the pan. Serve hot.
Step 5

To make more adai, sprinkle water on the pan to bring the heat down, season with oil, and pour another ½ cup batter. Repeat until the batter is over or you have enough crepes. Store any leftover batter in the fridge in an airtight container for up to 3 days. Bring the batter to room temperature before using.

Try It With: Sambar or chutney

Explore Recipe Ingredients

Ingredient

Moringa

About the author

Rakesh Raghunathan

Rakesh Raghunathan is a popular South Indian food historian and TV show host. An abiding love for food and endless curiosity led him from a career in management to becoming a collector of South Indian recipes, food history, and culinary traditions, particularly temple and tribal foods.

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