Mudakathan keerai dosai is healthy dosai our elders include baloon vine in our diet, which helps in our health in many ways.
We all look out for healthier food options to include in our everyday diet in many ways. That too, if healthy start of the day with breakfast with so many health benefits, will anyone say no?
This goes well with Poondu milagai podi the best, giving best flavor combination as well as in terms of garlic's goodness.
Many of you from Tamil nadu might know this mudakathan keerai dosai, which your mom makes and ask you to take it for its health benefits.
My mom also makes this dosa often at home as it is found easily in out backyard in plenty (climber). I have literally cried for eating this dosa in my childhood.
Yes, I hate the color of the dosa since it is green and the ‘raw’ smell we get during cooking. Eating Pavakkai, sundakkai and this were nightmare for me.
Mudakathan (முடக்கு + அட்றான்) means it helps in getting rid of joint pains. It is said to have good relief in arthritis pain. It is also anti inflammatory, so can get rid of all inflammation related pains.
Apart from this commonly known healthy benefits, there are numerous other benefits too which you can find in Google.
After these many years, I started thinking about this mudakathan keerai dosai. I was I would like it as many things regarding my food priority changed already.
I was asking Vj if he likes this dosai, even he said, he doesn’t like. But I always had a thought to give it a try. I was thinking I should ask my MIL to make once when I go there or try to buy some while coming back to Singapore.
Yes, I have not seen mudakathan keerai in Singapore. But when a reader friend told me about this organic vegetable delivery, I thought of giving it a try.
It did not happen few weeks as I would be having vegetables in stock while they have their schedule. This time it happened and I ordered some veggies from their list.
Mudakathan keerai also was there in their list and I was really tempted to order it and try this mudakathan dosai. When it got delivered, I was super happy and made this, after asking mom about the procedure on how to make it.
I am sorry they suspended their service, so I do not have any recommendation. I have heard some little India vegetable vendors source it if you request. Do check them out personally to find out.
The recipe is super simple. So do try when you get a chance to get this keerai. Some people just mix the ground paste to idli dosa batter. If you want to try that way, please saute and grind before adding.
But this method is grinding the batter along with the leaves and fermenting it overnight, so that, the bitterness, raw smell is subtle. I was so happy with the outcome with this recipe. Mudakathan keerai dosai in tamil - Click here
Mudakathan keerai dosai recipe
Equipments (Amazon Affiliate links)
- Wet grinder
- 2 cups Idli rice
- 1 teaspoon Fenugreek seeds
- 3 cups Mudakathan keerai balloon vine leaves, packed
- Salt – as needed
- Wash and soak idli rice with vendhayam (fenugreek seeds) for 3 hrs.2 cups Idli rice, 1 teaspoon Fenugreek seeds
- Pick just the leaves from the balloon vine, discarding the stalks. Wash and clean the leaves.3 cups Mudakathan keerai
- Drain from water and place it in the mixer.
- Top with salt, drained rice, methi seeds and little water. Grind smoothly.Salt – as needed
- Pour the ground batter in a vessel, large enough to hold the volume as it will rise.
- Let it ferment for 10-12 hours. It will rise well, mix and make it smooth again and add water if its too thick.
- Heat tawa and spread a ladle full of batter.
- Drizzle oil if needed. You can spread thin or thick depending on your preference.
- Cook covered and flipping is optional.
- Methi seeds help in fermenting so do not skip it.
- I love thick dosa with crispy bottom and soft top without flipping, while Vj loves it thin and flipped. So its your choice.
- Even the amount of leaves is your choice. But I prefer more leaves in the batter.
1. Soak idli rice with vendhayam (fenugreek seeds) for 3 hrs.
2. Pick just the leaves from the balloon vine, discarding the stalks. Wash and clean the leaves.
3. Drain from water and place it in the mixer.
4. Top with salt, drained rice, methi seeds and little water. Grind smoothly.
5. Pour the ground batter in a vessel, large enough to hold the volume as it will rise. Let it ferment for 10-12 hours.
It will rise well, mix and make it smooth again and add water if its too thick. It should be pouring consistency as shown.
6. Heat tawa and spread a ladle full of batter. You can spread thin or thick depending on your preference. Drizzle oil as needed. Cook covered and flipping is optional.
Serve hot with poondu milagai podi the best combo for this dosa. I love to have it along sesame oil and thick fresh curd by side. Yummy!