Vazhaithandu/Plantain Stem/Plantain Pith Dosa – Guest Recipe

Today’s post will be a guest recipe from my dear friend and fellow food blogger, Mrs.Kalyani VT of Kitchen Kathukutty ( She specialises in baby food recipes and I should say she is doing a great job in helping out new mothers 🙂 Thanks Kalyani for this recipe and I am sure my readers will love it.

Over to Kalyani….

“Thank you for giving me a chance to write a guest recipe for your blog. I love the clicks of your blog and it is absolutely tempting my eyes and palate. Wishing you a great journey in food blogging and it was great knowing you. This is one of my favorites and a very healthy variant of dosa. Hopefully it seems new to many. Waiting for you to try and let me know.
vazhai thandu dosai
Yields: 6 to 8 dosas.

Preparation time-30 minutes
Cooking time-5 minute/dosa


Vazhaithandu -1
Idly/Dosa Rice-1 cup
Whole urad dhal-Handful
Salt -to taste
Oil – to cook


1.Wash and soak rice and urad dhal for 3 hours minimum
2.Clean and finely chop vazhaithandu.
3.Grind the rice and dhal by adding less water.
4.Add salt to batter and chopped vazhaithandu/plantain pith.
5.Mix well and add water to the batter to reach thick pouring consistency.
6.Grease the dosa pan with oil and spread the batter.
7.Close with a lid and cook in medium flame.
8.Flip side and cook the other side.
9.Repeat the same for rest of the batter.
10.Serve it hot with spicy tomato chutney.

-The batter should be neither thick nor in free flowing stage. So add water carefully.
-You can add chopped onion,green chilly,curry leaves and coriander leaves ,if you feel the dosa might be too bland in taste.
-Add chopped pieces to butter milk+water mixture as it prevents darkening due to oxidation.
-Vazhaithandu is a good medicine for urinary infections.

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