BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -

Ingredients - 

Foxtail Millet 1 cup
Toor Dal handful
Moong Dal handful
Chana Dal handful
Urad Dal handful
Red Chilies 2-3
Coconut 2-3 Tbsp
Moringa leaves 1 1/2 cups 
Onions, finely chopped 1/2 cup
Cumin Seeds 1 tsp
Salt as needed
Curry leaves few
Coriander leaves finely chopped few

Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. 

Serve with any choice of chutney.


Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12


  1. So this Dosa is super healthy and nutritious, have yet to try anything with these leaves.

  2. Srividhya Says:
  3. Nutritious millet adai with lentils and moringa leaves. Great pick for the alphabet F.

  4. Radha Says:
  5. I love moringa leaves adai. This is a perfect dosa for me! This dosa is also packed with great nutrition.

  6. Millets plus drumstick leaves with goodness of all the pulses, this one nutritious dosa.. A great way to start the day and also great for dinner.

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