FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


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.

Mudakathan Keerai Dosa | Balloon Vine leaves Dosa - Healthy Dosa recipes - 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. South Indian Tiffin recipes for diabetes.



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


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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 tbsp fenugreek
  • 2 cups mudakathan keerai leaves
  • salt to taste
  • Oil
Cooking Directions
  1. 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.
  2. Wash the wet grinder and add the soaked and drained ingredients to it. Add 1 cup of water and grind it.
  3. 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.
  4. 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.
  5. After 8 to 10 hours the batter will rise up. Now mix the batter with a ladle.
  6. 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.
  7. 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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