MUDAKATHAN KEERAI DOSA / BALLOON VINE LEAVES DOSA

Mudakathan dosai is one of the very healthy authentic dosai which is quite popular in south india. Mudakathan keerai (Balloon vine leaves) is a one of the herb which is having high medicinal benefits. It is very good for arthritis & Joint pain. In tamil the name of this keerai itself says its benefits. Yes, mudakku + aruthan= mudakathan, mudaku refers joint pain and aruthan means cures.

We can make variety of dishes with this leaves. The very common and popular recipe with this leaves is mudakathan  dosai. It is really a tasty, flavourful dosai. It is good for kids too.

I remember that my mom will make this dosai atleast once in a month and serve with spicy poondu milagaai podi(Garlic Podi).In my village it was available everywhere, so it was easy to get them those days. But now it is really hard to find these leaves at my place even at laws place too, because of the water scarcity. :(.

Please check the other related recipes

• Vendaya Dhosa
• Idly/Dosa Batter recipe

Side dish:

• Poondu Milagaai Podi

• Ginger Thuvaiyal
• Onion Tomato Chutney
• Radish Chutney
• Ridge Gourd Chutney
• Sesame Seeds Thuvaiyal

OK, now let’s move on to this recipe.

MUDAKATHAN KEERAI DOSAI

SOAKING TIME: 5 HRS | PREPARATION TIME: 30 MINS | COOKING TIME: 5 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: BREAKFAST/DINNER

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                 3 cups idly rice

                                 ½ cup urad dhal

                                 1/8 cup fenugreek seeds

                                 1/8 cup thoor dhal

                                 2 cups tightly packed balloon vine leaves

                                 Oil for cooking

                                 Salt to taste

                                               

PREPARATION:

Wash and soak the rice, urad dhal ,fenugreek seeds and thoor dhal in water for minimum 5 hours.

Clean and then wash the mudakathan leaves and set aside.

Grind the soaked rice, urad dhal, fenugreek , thoor dhal into smooth paste along with the cleaned mudakathan(Balloon vine) leaves.

If you preare in large quantity or grind in mixer grinder, grind the keerai along with rice. then grind the dhals and fenugreek together and then grind the keerai along with rice. later mix both the batter together.

Then mix the salt and mix well using hands.

Let the batter to ferment for minimum 8 hours.

METHOD:

Take the required batter in a bowl and add water if required to get the right consistency.

Heat the dosa pan. Pour a ladle full of the batter in the hot pan and make a little thick dosa by spreading it with the back of the ladle.

Then drizzle some oil on the top and around the edges.

Close it with a lid and let it cook in medium flame for few minutes.

Then open the lid and remove from the pan and serve hot with any spicy chutney of your choice. But Garlic chutney or the garlic podi (poondu milagaai podi) with sesame oil is the best combination for this dosa.

Serve hot!!!

NOTES:

• Always use hands to mix the salt with the batter, because the bacteira in hands is very important to ferment the batter.
• If the batter is fermented properly, then only dosa will be soft.
• If the batter is not fermented properly, while preparing dosa add a little sour buttermilk and mix well. 
• Don’t add the water in all the dosa batter in one go, Always take the required batter in a separate bowl and then add water and mix to get the right consistency. Refrigerate the remaining batter.
• While closing the lid itself the dosa will cook on the upper side, so no need to flip the dosa. You can make thin crispy dosa as well if you like or like normal dosa.
• I have seen some people will add the ground keerai paste to the normal idlly/dosa batter and prepare the dosai. but traditionally, the keerai will be ground along with the rice.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Wash and soak the rice, urad dhal ,fenugreek seeds and thoor dhal in water for minimum 5 hours.

Clean and then wash the mudakathan leaves and set aside.

Grind the soaked rice, urad dhal, fenugreek , thoor dhal into smooth paste along with the cleaned mudakathan(Balloon vine) leaves.

If you preare in large quantity or grind in mixer grinder, grind the keerai along with rice. then grind the dhals and fenugreek together and then grind the keerai along with rice. later mix both the batter together.

Then mix the salt and mix well using hands.

Let the batter to ferment for minimum 8 hours.

Take the required batter in a bowl and add water if required to get the right consistency.

Heat the dosa pan. Pour a ladle full of the batter in the hot pan and make a little thick dosa by spreading it with the back of the ladle.

Then drizzle some oil on the top and around the edges.

Close it with a lid and let it cook in medium flame for few minutes.

Then open the lid and remove from the pan and serve hot with any spicy chutney of your choice. But Garlic chutney or the garlic podi (poondu milagaai podi) with sesame oil is the best combination for this dosa.

Serve hot!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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