Name: Moringa Leaf Adai: A South Indian Rice Pancake
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Ingredients: 150 gm Sela Rice; 3 tsp Salt (or to taste); 1 cup Coconut (chopped, fresh); 2 cup Drumstick Leaves (separated from stalks and washed); ½ cup Sesame Oil

Moringa Leaf Adai: A South Indian Rice Pancake

Amrita Iyer

UpdatedJuly, 2025

6 hours 15 minutes

1165 reads

4.20 from 5 votes

South Indian

About Moringa Leaf Adai: A South Indian Rice Pancake

Craving a taste of South India? These Moringa Leaf Adai offer a delicious and nutritious twist on the classic pancake, boasting a unique earthy flavor and delicate texture you won't soon forget.

Finely ground rice and vibrant moringa leaves form the base of this savory adai, fermented for optimal flavor and enriched with fresh coconut. Our simple recipe guides you through each step, from soaking and grinding to the perfect final touch.

Savor these pancakes hot with a dollop of butter, a sprinkle of Molagapodi, and a touch of jaggery. Enjoy them as a snack, a light meal, or alongside your favorite South Indian chutneys and curries.

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Recipe Time & More

Prep6

Cook15

Total6 15

Calories97 kcal

Serves

Served AsSnacks

Recipe TasteSalty

Ingredients

For the Adai Batter

▢ 150 gm Sela Rice
▢ 3 tsp Salt or to taste
▢ 1 cup Coconut chopped, fresh
▢ 2 cup Drumstick Leaves separated from stalks and washed

For Cooking

▢ ½ cup Sesame Oil

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Instructions

Soak the sela rice overnight. This softens the rice grains for smoother grinding.
The next day, grind the soaked rice into a very fine paste. Ensure there are no coarse grains remaining for a smooth batter.
Transfer the rice paste to a bowl. Let it ferment for a day during winter. In warmer weather, you can use it immediately.
Once fermented, mix the chopped coconut and drumstick leaves into the batter. Add salt and water to achieve a dosa batter-like consistency. The batter should be pourable but not too thin.
Heat a tava or griddle over medium heat. Pour a ladleful of batter onto the hot surface and spread it into a thin, round shape.
Drizzle about a tablespoon of sesame oil around and on top of the adai. This adds flavor and helps it crisp up.
Cook until the edges start to lift and the underside turns golden brown. Flip the adai and cook the other side until golden brown and cooked through.
Serve the moringa leaf adai hot. Top with fresh butter, a sprinkle of Molagapodi (South Indian Gunpowder), and a touch of jaggery for a sweet and savory balance. Enjoy with your favorite South Indian chutneys or curries.

Recipe Notes

Good To Know

If you find the drumstick leaves slightly bitter, blanch them in boiling water for 1 minute, then squeeze out excess water before mixing into the batter. This mellows the flavor while retaining nutrients.
For extra crunch and a protein boost, add a tablespoon of roasted chana dal or finely chopped onions to the batter just before cooking.
To prevent the adai from sticking, heat your griddle well and drizzle a few drops of sesame oil before pouring the batter for each pancake. This also enhances the traditional aroma.
Leftover adai can be wrapped in banana leaves and gently reheated on a low flame or in a steamer the next day for a soft, aromatic snack.

Expert Tips

Soaking the lentils and rice for the adai batter separately helps them cook evenly and results in a lighter, fluffier texture.
Experiment with different types of lentils for variations in flavor and texture. Try using toor dal, masoor dal, or a combination.
For a spicier adai, add finely chopped green chilies or a pinch of red chili flakes to the batter.