Moringa Adai
Moringa Adai
Description
This protein-packed adai, a South Indian lentil crepe, blends rice, four types of lentils, and moringa for a nutrient-dense meal. Adai’s protein, fiber, and iron boost energy, mood, and focus while reducing stress. Moringa’s antioxidants aid relaxation, resilience, and longevity, making it a nourishing meal for body and mind.
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.
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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