Quick and healthy Mudakathan Keerai Dosai recipe with step wise pictures. Make this healthy green dosa that makes your food as the best medicine.
Mudakathan Keerai, called as Balloon Vine is an extremely useful and healthy medicinal herb found in South Indian suburbs. It is a creeper that is easy to miss but has a lot of medical properties that can turn our food as medicine. The leaves, roots, seeds and almost all parts of this plant can be used both externally and internally for various diseases. It has anti-inflammatory properties and is best in helping with rheumatoid arthritis, stomach problems like gastric and even menstrual cramps. It is apparently useful for skin allergies too.
Now, it is not easy to consume these leaves as it is, as they can be bitter. So, one can make Mudakathan Keerai Dosai – a pretty green colored dosai that is not only attractive to look at, but is also tasty and healthy.
I got a couple of bunches of the Mudakathan Keerai during my recent trip to Chennai, thanks to my mother-in-law who understands my love for anything food. I checked with her for a couple of recipes and tried them out both once I was back in Bangalore. Mudakathan Keerai Dosai is so easy and simple to make – it also works best in masking the bitterness of the leaves. I served it up with roasted peanut garlic chutney, but any side dish will do. One thing to keep in mind is that the batter doesn’t stay fresh for more than a day, so plan accordingly when you try this. Check out other breakfast recipes.
How to make Mudakathan Keerai Dosai | Healthy Green Dosa –
Detailed step-wise picture recipe of making Mudakathan Keerai Dosai | Healthy Green Dosa –
1. Soak the rice and urad dal together in enough water for 4-6 hours.
2. Wash and clean the Mudakanthan Keerai, take out the leaves. Grind into a smooth paste.
3. Now add rice dal mixture in batches and grind into a smooth batter.
4. Once the batter is ground, add salt and mix it well. Set aside for 8hrs or overnight.
5. The batter should be fermented and grown in quantity. Mix it well.
6. Meanwhile, heat the dosa pan. Take a ladle of the batter and spread it on the pan as thinly. If you prefer fluffy soft dosa, leave it a little thicker. Sprinkle oil around the edges.
7. As the bottom turns light golden brown and the edges raise up, remove from heat. Repeat the same with rest of the batter.
8. Serve with any chutney or side dish of your choice.
- For a flavorful dosa, you can add a tsp of cumin seeds and pepper corns. Ginger, garlic and curry leaves would work really well too.
- The batter doesn’t stay well for more than a day, even when refrigerated. Plan to use the batter accordingly.
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