Masingapathe Polo ( Dosa with Drumstick leaves / Muringayila Dosa )

Masingapathe Polo ( Muringayila Dosa ) is a very famous all time favorite dish in Konkani cuisine ( also it's popular in Kerala ). It’s a healthy and wholesome polo and favorites of all age groups.

Tip - Separating individual leaf / petal from the leafy branch of drumstick is a painful process. To make it easy, I am sharing a secret. Wrap the leafy branch in a news paper overnight. Next morning, one can easily separate the individual leaf.

Health benefits of drumstick leaves

The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron and potassium. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces. Murungakai as it is locally known in Tamil Nadu and Kerala is used in Siddha medicine. Its leaves are full of medicinal properties. The tree is a good source for calcium and phosphorus. Also excellent natural remedy for hyper tension (high blood pressure). The leaves can also be consumed by adding it to Dal, by making poriyal of the leaves etc.

Masingapathe Polo ( Murungayila Dosa )

You will need

Drumstick Leaves - 2 cups

Raw Rice – 2 cups

Grated coconut – 2 cups

Tamarind juice – ½ cup

Red chilly powder – 1 – ½ teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – ¼ teaspoon

Salt – to taste

Cooking oil- 1 teaspoon

Method

Wash and soak raw rice for 5-6 hours. Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency. Remove and mix with asafoetida / hing and drumstick leaves. No need to ferment this batter.

Heat Frying pan / dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a circle. Cover with a lid cook for 5-8 minutes on medium flame. Sprinkle little oil / ghee if required. Turn other side also and fry / cook till golden color. Color of the drumstick leaves dosa should be in golden color. Repeat for remaining batter. Instead of drumstick leaves you can add shredded cabbage also.