Mudakathan keerai also known as baloon vine is made as dosa with this easy dosa recipe.Very healthy dosai, as mudakathan keerai is known for its remedy for joint pains.
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 colour of the dosa since it is green and the ‘raw’ smell we get during cooking). Eating Pavakkai, sundakkai and this were nightmare for me.
But 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 mudakathan keerai dosai, even he said, he doesn’t like. But I always had a thought to give it a try and 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 mudakathan keerai dosai after asking mom about the procedure on how to make mudakathan keerai dosai. 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, 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
Step by step pictures method:
- Soak idli rice with vendhayam (fenugreek seeds) for 3 hrs.
- Pick just the leaves from the balloon vine, discarding the stalks. Wash and clean the leaves.
- Drain from water and place it in the mixer.
- Top with salt, drained rice, methi seeds and little water. Grind smoothly.
- 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.
- Heat tawa and spread a ladle full of batter. you can spread thin or thick depending on your preference. Cook covered and flipping is optional.
Serve hot with poondu milagai podi the best combo for this dosa. I love to have it along with poondu milagai podi, sesame oil and thick fresh curd by side. Yummy!