Everyday trying to get variety new recipes which is highly nutritious and delicious using home grown veggies. This is a great time to enjoy the edible plant products in our garden. Thought of what special today to have and share in my blog.
I am having dosa batter in the refrigerator. Plenty of Moringa leaves. Why not try an entirely new dish? Moringa leaf Oothappam.
About Moringa leaves. It’s little bit hectic task to get in cleaned. I use to break the shoots, directly wash them and keep aside for draining the water and get dried. While watching tv or listening to a talk, almost in dusk hours before dinner separates each and every leaf. Refrigerate it for the next day use. Even though it’s difficult to get the leaves ready for use, let’s look into the nutritious value of moringa leaves. Moringa leaf is rich in antioxidants, vitamins and minerals. It is anti inflammatory and rich in fibre. A cup of chopped leaves contains 2g protein. It lowers blood sugar and cholesterol levels.
Preparation
Dosa batter 2 cups,
Moringa leaf 1 cup, chopped,
Onion medium 1, ginger one inch piece, tomato small 1, remove the seeds, all three finely chopped, green chilli 1, slanting cuts, a pinch of turmeric powder and salt to taste. Combine and squeeze a little, the veggies with your fingers. Keep aside.
Heat a nonstick pan or tawa on medium flame. Pour in a ladleful of batter in the centre and form the dosa shape. Place the moringa leaf mix on the top, spread it evenly and press it gently with the bottom of the spoon. Drizzle few drops of sesame oil in the centre and around the edge. Cook for about two minutes until the bottom surface turns golden brown. Flip it gently and cook the other side for a minute. Unlike dosa Oothappam is a little thicker topped with onion, veggies or can be improvised with any of your choice.
Serve hot with coconut chutney.
Preparation of chutney for Moringa leaf Oothappam
Grated coconut 1cup, shallots 3, raw mango chopped 1tbsp.,cumin seeds 1/4 tsp., red chilli 3, salt to taste, curry leaf 1/2 a sprig. Grind these ingredients in a bowl to a semi coarse paste. Transfer into a serving bowl and loosen it up with lukewarm water. Serve with Oothappam.
The mango taste in the chutney neutralise the slight bitterness and fibrous nature of the moringa leaves. It is delicious and nutritious. For me and my husband it turns out as one of the healthiest breakfast meals.
No comments:
Post a Comment