Mudakathan Keerai Dosa | Balloon Vine leaves Dosa

Today we are going to see a beautiful green colour dosa, which is prepared with a healthy mudakathan keerai (balloon vine leaves). This mudakathan keerai (balloon vine leaves) has so much of health benefits. The health benefits of mudakathan keerai (balloon vine leaves) include it relieves joint pains, treats cold and cough, helps in treating diarrhoea etc. Try to include this medicinal herb monthly twice or thrice in your regular diet. The best way to include this keerai is to prepare this dosa. There is no bitterness in the dosa and it tastes so good.

The dosa batter is prepared with rice, urid dal and fenugreek. The mudakathan leaves are ground separately in a mixer jar and then the paste is added to the ground batter. The batter must be fermented for 8 to 10 hours and then you have to prepare the dosas. The leaves must be removed from the climber without any hard sticks and then grind the paste. I have not included any additional flavours, if you want to include, you can add cumins, chillies while grinding the leaves. Now we will see how to prepare this Mudakathan keerai Dosa with step by step instructions.

Similar Dosa recipes

Mudakathan Keerai Dosa - Balloon Vine leaves Dosa Recipe Details

Prep time : 25 minutes
Soaking time : 3 hours
Cook time : 15 minutes
Fermenting time : 8 hours
Category : tiffin / breakfast
Author : Muthulakshmi Madhavakrishnan

Ingredients

2 cups (450 grams) idli rice
1/4 cup urid dal or split black urid dal
2 tsp fenugreek
2 cups mudakathan keerai leaves
salt to taste
Oil

Cooking Directions

Take a wide bowl and add the rice, urid dal and fenugreek. Pour 5 to 7 cups of water and soak them for 3 hours.
Wash the wet grinder and add the soaked and drained ingredients to it. Add 1 cup of water and grind it.
In the meantime, add the washed mudakathan leaves and grind it nicely. After 15 minutes, add the ground mudakathan leaves paste to the grinding rice. Add some water if required and grind it nicely.
Transfer the ground batter to a big vessel. Add the required salt and mix them well with your palm. Allow the batter to ferment for 8 to 10 hours.
After 8 to 10 hours the batter will rise up. Now mix the batter with a ladle.
Heat the dosa pan on medium heat. Take a ladle full of batter and spread it in a circular motion evenly. Let dosa cook evenly until the bubbles break down.
Now flip the dosa gently and cook until golden brown on the bottom, about one minute. Transfer the dosa to the serving plate. Serve it with chutney or sambar.

Mudakathan Keerai Dosa - Balloon Vine leaves Dosa with step by step photos

Take a wide bowl and add the rice, urid dal and fenugreek. Pour 5 to 7 cups of water and soak them for 3 hours. After 3 hours, wash them well for 3 times and drain the water completely.

Wash the wet grinder and add the soaked and drained ingredients to it. Add 1 cup of water and grind it.

Remove the leaves from the climber and wash them well.

Add the washed mudakathan leaves and grind it nicely.

After 15 minutes, add the ground mudakathan leaves paste to the grinding rice.

Add some water if required and grind it nicely.

Transfer the ground batter to a big vessel. Add the required salt and mix them well with your palm.

Allow the batter to ferment for 8 to 10 hours. After 8 to 10 hours the batter will rise up. Now mix the batter with a ladle.

Heat the dosa pan on medium heat. Take a ladle full of batter and spread it in a circular motion evenly. Let dosa cook evenly until the bubbles break down.

Now flip the dosa gently and cook until golden brown on the bottom, about one minute.

Transfer the dosa to the serving plate. Serve it with chutney or sambar.

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