Moringa Lentil Dosa

Moringa leaves are the leaves of the drumstick tree. Of late, these leaves have gained popularity and suddenly become a superfood and flavour-of-the-year for their incredible magical properties. They have always existed in our country, especially in South India and are used a lot in various food preparations.

Almost all parts of the tree are edible or used as ingredients in traditional herbal medicines, especially the leaves and pods.

Read more about Moringa, superfood here: Why Is Moringa Miraculous?

Makes 12-14 dosas

Ingredients: 

• ½ cup hand-pounded sonamasuri rice
• ¼ cup tuvar dal / yellow split pigeon peas
• ¼ cup chana dal / split chickpeas
• 2 tbsp moong dal / whole mung bean
• 2 tbsp yellow moong dal / lentil
• 4 tbsp split urad dal / split skinless black lentil
• 4 tbsp poha/ beaten rice (presoaked and powdered)
• 1 cup moringa leaves
• 1 tsp asafoetida/hing
• 1/2 tsp turmeric or immunity powder 
• 2 red chillies 
• salt to taste
• A2 ghee – for making the dosa 

Method: 

1. Soak the rice and dal separately for 5 to 6 hrs.
2. Mix the soaked rice and dal post soaking.
3. Grind the soaked rice, dals, and poha and mix with the red chillies, asafoetida, turmeric, and salt to make a thick batter. Add water as required.
4. In a pan, over a low flame, heat about ½ tsp A2 ghee.
5. Add moringa leaves and cook till they soften a bit.
6. Add the moringa leaves to the batter.
7. Cover the batter and leave aside for 30 minutes.
8. Now, heat a tava/pan.
9. Add a few drops of ghee and grease the surface well.
10. Add a ladle of batter in the centre of the pan and spread it finely.
11. Let it cook for about 2 minutes.
12. Once the dosa is golden brown, flip the dosa over and let it cook for another minute.
13. Serve the lentil dosa with chutney of your choice. 

Variations:

• We can add jowar rawa or ragi rawa too for a variation. 
• Adding grated beetroot or pureed spinach too gives an extra flavor and adds to the nutrition value.
• When moringa is unavailable, add fenugreek leaves, dill leaves or coriander as per the availability.
• Replacing rice with different kinds of millets can make it tastier and healthier. 
• One does not need to ferment the batter in this recipe.
• The leftover batter can be stored in the refrigerator and used for 2-3 days. 

Notes: 

• It is an excellent protein-rich breakfast for all ages.
• Moringa not only provides iron but it is also rich in protein, Vitamin A, B complex and minerals.