Moringa Rice Adai

Vata: Decreases

Pitta: Decreases

Kapha: Decreases

Season: All

Happy Juneteenth! With all the news in the world today, who doesn’t need a little more Sattva? And Prana Kitchens is one of my new favorite places for spices. They source their ingredients from farmers who not only use organic practices but who are committed to caring for “land stewardship & farming practices, thereby preserving this form of agriculture for generations to come.” NAMA hosted the founders for a webinar, I and wanted to share one of their recipes that I modified slightly. I like a thick pancake more like a Latkes, but this one is free from Pitta-provoking nightshades, onion and egg.

Ingredients:

3/4 cup Moringa Rice Adai from Prana Kitchens plus half spice package

3/4 cup water

1/2 medium zucchini grated

1 T vegetable oil (sunflower)

1/3 cup Besan (chick pea) flour

1/2 teaspoon salt

3 teaspoons jaggery

Directions:

Soak rice and spices in water for 6 hours.
Add zucchini, salt, jaggery and besan flour to achieve desired pancake consistency.
Cook pancakes over heated skilled and flip when it bubbles and lightly brown on each side.
Enjoy with chutney, applesauce, yogurt, cottage cheese or amalaki pacchadi
Top with cilantro

Serves: 8

Preparation time: 10 minutes plus soak time

For Individual Doshas:

Vata: Enjoy with dal on the side

Pitta: Have mint chutney on the side

Kapha: Add pepper