Moringa recipes
Moringa Leaf Adai (Lentil Pancakes)
A South Indian favourite: crisp, savoury pancakes made from soaked rice and lentils, with fresh moringa leaves stirred into the batter.
HM Agrione Editorial · · 1 min read
Sample article. This is general information written to demonstrate the knowledge hub. It is awaiting review by HM Agrione and should not be read as published company guidance or as professional agronomic, nutritional or medical advice.
Adai is a thick, savoury pancake made from a coarse batter of rice and mixed lentils. Moringa leaves add colour and a gentle, earthy flavour. This recipe makes about 8 adais.
Ingredients
- 1 cup raw rice
- ¼ cup toor dal
- ¼ cup chana dal
- 2 tablespoons urad dal
- 3–4 dried red chillies
- A small piece of ginger
- 1 small onion, finely chopped
- 1 cup fresh moringa leaves, washed and picked from the stems (or 2–3 teaspoons moringa leaf powder)
- A few curry leaves
- Salt to taste
- Oil for cooking
Method
- Rinse the rice and dals together and soak them in water for 3–4 hours.
- Drain, then grind with the red chillies, ginger and a little water to a thick, slightly coarse batter.
- Stir in the onion, curry leaves, salt and the moringa leaves or powder.
- Heat a tawa and grease it lightly. Pour a ladle of batter and spread it into a thick round.
- Make a small hole in the centre and drizzle a little oil around the edges and in the centre.
- Cook on medium heat until golden underneath, then flip and cook the other side.
- Serve hot with coconut chutney, jaggery or avial.
Tips
- The batter does not need fermenting — adai can be made as soon as it is ground.
- If using powder instead of fresh leaves, start with a small amount and adjust to taste.
Ready for the next step?
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