Murungai Keerai Dosai (Drumsticks Leaves Black Gram Dosa)

Ingredients

• 1 cup Black Urad Dal Dosa Batter (or regular Dosa Batter or even Idli batter) -- see Tips
• 1/2 cup (tightly packed) Murungai Keerai (Drumstick Leaves), or to taste - see Tips
• Water to thin down the batter, if and as needed
• 1 small-medium Onion, finely chopped, or to taste (optional, but recommended) - see Tips

Optional Additions to taste
• Spices like Chilli powder, Asafoetida, Turmeric, Cumin are very complimentary. Just add a pinch or so in this recipe.

Tips

1. Dosa Batter: While I would recommend using the Whole Black Urad (with skin) batter for its superior nutrition, this recipe can be made using your regular Dosa batter or even Idli batter. You can make this into Uthappams as well.

2. Drumsticks Leaves: The amount, I find, is totally up to you. If you are new to the leaves, start with 1/4 cup and then increase it gradually for optimize nutrition.

3. Onions: While it's totally optional in this recipe, I personally find that it enhances the taste especially in this recipe. But that could be my family bias. You can add more seasoning or ingredients as well.

Method

1. The amount of batter- moringa leaves proportion is entirely upto you. You can add as much or as less based on your preference. To me, half the amount of batter in leaves makes for a well balanced ratio.  The amount of onion is also your own choice. While its optional, I personally would recommend it.

2. Mix the leaves along with the batter

3. until well combined. You can add some water (few tbsp or so) to thin down the batter if you want to make it thinner. It would give it a more lace kind of texture. But if you are looking for soft, medium thick dosas, you can skip the water.

4. Heat a skillet (cast iron preferable) and once hot ( drops of water should sizzle), lower the heat. Dropping the batter when the pan is hot will make it lumpy and you won't be able to spread it easily. Use a paper towel to grease the surface slightly. I use sesame oil since its a traditional choice but any oil should do.Make sure you wipe  the excess since it would make the batter form lumps when trying to make dosas.

5. Drop a small ladleful of batter in the center andimmediately spread it in a circular motion. The thickness depends again on your choice. You can make it as thin or thick. I wanted to make a slightly spongy dosa hence made it little thick.  Add in the chopped onions quickly as well since once the batter starts to cook the onions wont stick to the surface. Increase the heat to medium.

6. Close it with a lid. This helps the top also to steam well while the underside is cooking.

7. Now the top is also cooked along with bottom part as you can see the brown spots.

8. Turn the dosa on the other side and drizzle some oil around the dosa. Cook for few more seconds. Repeat for all the dosas. Just make sure to decrease heat before adding in the batter and increasing it once the batter has been spread.  If the skillet has become very hot, you need to sprinkle some water to cool it down a bit and then proceed with the rest of the dosas.

These are best when served hot - right out of the skillet.  It goes well with any chutney - Coconut chutney,Tomato chutney, Onion chutney. But a simple Idli-Dosa Chutney Powder (Gunpowder/Molaga Podi) works great as well.