Mudakathan Keerai Dosa | Balloon Vine Leaves Dosa

Mudakathan Keerai Dosa – Simple, delicious and healthy breakfast using Mudakathan Keerai or balloon vine leaves

Today’s recipe is a dosa made with Mudakathan Keerai or Balloon Vine leaves. These greens are very popular in Tamil Nadu and is known to have several medicinal properties. Mudakathan Keerai is best known to relieve joint pain and is good for arthritis patients. I have seen mudakathan keerai being used in lot of traditional medicinal preparations. It is also good for treating cough and cold too. For more information on the health benefits of this keerai, please refer the below link:

https://www.yogisherbs.com/mudakkathan-marvel-herb/

My mother in law who is extremely health conscious takes utmost care to prepare healthy stuff everytime. She makes a lot of healthy idli and dosa varieties, recipes of which I will share soon on the blog.  This time, when she sent me this Keerai, I wanted to try it on my own and hence noted down the recipe from her. It turned out really good and we had a fulfilling breakfast with some red onion chutney.

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mudakathan keerai dosa

Preparation Method of Mudakathan Keerai Dosa:

Serves: Makes around 12-15 dosas

PreparationTime: 15 hours

Cooking Time: 5 minutes

Ingredients:

1 cup = 200 ml

  • Idli rice (Parboiled rice) – 1.5 cups
  • Urad Dal/Black Gram Dal – 1/4 cup
  • Mudakathan Keerai – 1 cup tightly packed
  • Ginger – a small piece
  • Salt – as needed
  • Dry Red Chillies – 3 or 4
  • Oil – 1 tsp per dosa
  • Fenugreek Seeds/Methi/Vendhayam – 1 tsp
  • Water – as needed

Method:

  1. Soak the rice and dal along with methi seeds for about 3 hours.
  2. Drain the water completely. Grind the rice and dal with enough water to a nice smooth paste. It takes around 15-20 minutes in a wet grinder. Remove the paste into a vessel.
  3. Meanwhile, clean and grind the mudakathan keerai with ginger and red chillies to a smooth paste adding very little water.
  4. Mix the keerai paste with the rice and dal batter along with required salt and water(if needed) to a dosa batter consistency.
  5. Ferment for around 8-10 hours.
  6. Once fermented, mix the batter well. Add water if needed. The batter should of the normal dosa batter consistency.
  7. Heat a dosa pan and spread the batter like we do for normal dosas and drizzle oil all around. Once done, you can flip the dosas and cook till it is done on the other side.
  8. Serve hot with raw onion chutney and gingelly oil.

Notes:

  1. You can try same recipe using palak or curry leaves. I haven’t tried it till now but I guess it should work.
  2. Be careful while adding water. The consistency should be of dosa batter consistency.
  3. You can close and cook the dosas on medium flame and just cook on one side if you need softer dosas. Or spread the batter thin and cook on both sides for crispy dosas.

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