Looking to spice up your breakfast or dinner routine with a high-protein, high-fiber meal that’s both delicious and nourishing? Say hello to Masoor Dal Drumstick Leaves Adai—a modern, nutrient-rich twist on the traditional South Indian adai.
Packed with plant-based protein from red lentils and iron-rich drumstick leaves (moringa), this recipe is ideal for health-conscious foodies, vegetarians, and anyone craving bold, earthy flavors in a wholesome form.
What is Adai?
Adai is a type of South Indian pancake or dosa made from a blend of lentils and rice. Unlike the traditional dosa, adai doesn't require fermentation and is naturally thicker, heartier, and spicier. It’s a go-to comfort food in many Tamil and Telugu households and is often served with coconut chutney, jaggery, or avial.
Why Use Masoor Dal and Drumstick Leaves?
Masoor Dal (Red Lentils):
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Cooks quickly and blends easily
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High in protein, fiber, and iron
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Light on the stomach but filling
Drumstick Leaves (Moringa):
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Known as a superfood rich in iron, calcium, and antioxidants
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Naturally boosts immunity and energy
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Adds a mildly bitter, earthy flavor that balances the spices beautifully
Combining these two ingredients makes this Masoor Dal Drumstick Leaves Adai a nutrient-dense, tasty choice for breakfast, lunch, or dinner.
Ingredients You’ll Need
For the Adai Batter:
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1 cup masoor dal (red lentils)
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2 tbsp rice (optional, for a crispier texture)
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1–2 dry red chilies
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1 green chili (optional)
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1/2 inch ginger
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2 tbsp grated coconut (optional but adds flavor)
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Salt to taste
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Water as needed
For the Add-Ins:
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1 cup finely chopped drumstick leaves (moringa leaves)
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1 small onion, finely chopped (optional)
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1/4 tsp cumin seeds
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Pinch of hing (asafoetida)
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Oil or ghee for cooking
How to Make Masoor Dal Drumstick Leaves Adai?
Step 1: Soak the Dal
Soak masoor dal and rice (if using) for 1–2 hours. This helps them grind smoothly and speeds up cooking.
Step 2: Grind the Batter
Drain the soaked dal and blend it with red chilies, green chili, ginger, coconut, cumin, hing, and salt. Add water gradually to get a thick, pourable batter—thicker than regular dosa batter.
Step 3: Add the Drumstick Leaves
Mix in chopped drumstick leaves and onion (if using) into the batter. Stir well to combine evenly.
Step 4: Cook the Adai
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Heat a cast iron or nonstick pan on medium heat.
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Drizzle a bit of oil and pour a ladleful of batter.
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Spread it gently in a circular motion (slightly thick).
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Drizzle oil around the edges and cook until golden brown.
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Flip and cook the other side until crisp and browned.
Repeat for remaining batter.
Serving Suggestions
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Coconut Chutney: Classic and cooling
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Jaggery or Butter: A rustic South Indian combination
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Tomato Chutney or Sambar: For a spicy, tangy pairing
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Avial: Traditional and nutritious
Variations You Can Try
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Add grated carrots or spinach for extra color and fiber.
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Swap masoor dal with toor dal or chana dal for variety.
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Skip onion to make it sattvic or Jain-friendly.
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Add crushed pepper and curry leaves for a spicy boost.
Health Benefits
Masoor Dal Drumstick Leaves Adai is not just delicious—it’s a powerhouse of nutrition:
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High protein and fiber content helps with muscle repair and digestion.
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Drumstick leaves aid in blood purification and combat anemia.
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Low glycemic index makes it diabetic-friendly.
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Naturally gluten-free and easily digestible.
It’s an ideal meal for people looking to eat clean, manage weight, or follow a plant-based diet.
Meal Prep & Storage Tips
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Batter keeps well in the fridge for 2 days—perfect for busy mornings.
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Chop and store drumstick leaves in an airtight container in the fridge for quick use.
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Cooked adais can be reheated in a pan or oven for crispiness.
Final Thoughts
If you're looking to add more nutrition to your diet without compromising on taste, Masoor Dal Drumstick Leaves Adai is the perfect answer. It’s easy to make, packed with flavor, and brings the goodness of traditional South Indian cooking with a modern, health-focused twist.
So the next time you're in the mood for something hearty and wholesome, give this adai a try. Your taste buds—and your body—will thank you!
