Murinja Ila Dosa (Drumstick Leaves Dosa)

Soft, instant, healthy, and appetizing dosa.

Ingredients:
To Soak:
Raw rice – 2 cups

At the time of grinding the batter:
Grated coconut – 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Salt

After grinding the batter:
Drumstick leaves– 2 cups
Gingely oil – 2 tablespoons

Preparation Time (for batter): 10 min
Cooking Time: 5 min

Method:
Wash and soak the raw rice for 4-5 hours. Grind the rice along with the cumin seeds and grated coconut. The batter should be smooth and neither too thin nor thick. Add enough water to the batter to get a spread-able consistency. Clean the drumstick leaves and add it to the batter. Add the required amount of salt. Mix well.

maavu

Heat girdle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle.

Close the dosa with a lid. The fire should be on medium.

Remove the lid after about 40 seconds to a minute.

Pour 1/2 tsp oil around the dosa and flip it over. The dosa does not need to be closed with the lid now. Let it cook for about 30 seconds. Serve hot directly onto the plate!

List of accompaniments:
This tasty dosa can be served with sambhar or chutney.

Health Benefits/Alerts:
You can store this batter in the fridge for 2-3 days.

This is a very healthy diet and tastes great even when cold. This is a great way to intake drumstick leaves. Drumstick leaves have high medicinal value and is beneficial in treating many ailments. They are rich iron content and contain seven times more vitamin C than oranges! Spreading this dosa on the girdle can be a little tricky and needs some expertise.

Skill Level:
Medium

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

This entry was posted in Breakfast, Dosas, Kerala Recipes, South Indian, Tiffin, Vegan and tagged , , , , , , . Bookmark the permalink.

3 Responses to Murinja Ila Dosa (Drumstick Leaves Dosa)

  1. Bindhu says:

    We like drumstick leaves very much. But it’s very rare to find in Mumbai markets so whenever get them, we just relish them as dry subzi or coconut gravy. Maybe, I’ll try this out next time. :)

  2. Apexa says:

    Hey! Remember we met at Nishu’s brother’s wedding? I am learning to cook and am becoming very fond of this art :) I am a Gujarati in love with South Indian food. Nishu, unfailingly, provided me with your link :) I love your site and am waiting to some of your recipes here. Thank you! God bless!

    • Manju says:

      Thanks for visiting. Feedback from people like you really inspires me a lot. Hope you do try out some of the dishes. Do let me know how they turned out :-)

Leave a Reply

Your email address will not be published. Required fields are marked *