Adai made with Masoor Dal, Grated Carrot, and Drumstick Leaves is a highly nutritious Adai that blends the benefits of lentils, rice, and vegetables into one delicious dish. Masoor dal, or red lentils, offers a valuable source of plant-based protein, ideal for vegetarians or anyone aiming to increase their protein intake. The grated carrots add a subtle sweetness, while drumstick leaves (moringa leaves) contribute an impressive array of vitamins and minerals. This versatile meal can be served any time and pairs excellently with chutneys or sambar for a complete and satisfying meal.
This Adai is also beneficial for weight management thanks to its fibre and complex carbohydrate content. The fibre from lentils, rice, and vegetables helps keep you satisfied for longer periods, which can reduce the temptation to snack between meals. Unlike refined carbs, the complex carbohydrates in this dish provide a steady release of energy, helping to stabilize blood sugar levels. Additionally, drumstick leaves are noted for their anti-inflammatory effects and are rich in antioxidants, supporting overall health and aiding in weight management by promoting good digestion and metabolism.
In addition to supporting weight loss, this Adai offers numerous health advantages. Masoor dal is rich in iron, which helps prevent anaemia and boost energy levels. Carrots are packed with beta-carotene, an antioxidant that supports healthy vision and immune system function. Drumstick leaves are full of nutrients such as calcium, potassium, and vitamins A, C, and E. Together, these ingredients create a meal that not only satisfies hunger but also provides essential nutrients, supporting cardiovascular health, bone strength, and overall wellness.
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Now, let us see how to prepare this recipe.
- 1 cup Masoor Dal Red Lentils
- 2 tbsp Raw Rice
- 1/2 cup Carrot grated
- 2 Dry Redi Chili
- 2 Garlic pods
- salt to taste
- oil for cooking adai
- Rinse the rice and masoor dal under running water until the water runs clear. Soak them together in enough water for about 2 hours.
- Drain the soaked rice and dal, and transfer them to a blender or food processor.
- Add the grated carrot, dry red chilies, garlic cloves, and salt to the blender.
- Blend into a coarse batter using a little water. The consistency should be thicker than dosa batter but not too thick.
- Transfer the batter to a mixing bowl. Fold the drumstick leaves into the batter and mix well.
- Heat a non-stick skillet or cast-iron griddle on medium heat. Lightly grease with oil.
- Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thick adai.
- Drizzle a little oil around the edges and cook until the bottom side turns golden brown.
- Flip and cook the other side until it is also golden and crispy. Serve hot with coconut chutney, tomato chutney, or sambar.
- Grinding the grated carrot with the rice and dal will give a nice colour and slight sweetness to the batter.
- Adjust the number of dry red chilies according to your spice preference.
Serve delicious Adai with coconut chutney, tomato chutney, or sambar.
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