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4.67 from 3 votes

Pirandai dosai recipe

Pirandai dosai recipe is a nutritious breakfast with the goodness of adamant creeper which has loads of health benefits. Quick video, step by step pictures recipe.
Prep Time20 mins
Cook Time4 mins
Soaking & Fermentation13 hrs
Total Time13 hrs 24 mins
Course: Breakfast
Cuisine: Indian
Servings: 20 Dosai


  • 1/2 cup pirandai adamant creeper, chopped
  • ½ cup Urad dal
  • 2 cup idli rice
  • 2 cup Raw rice
  • 1 tsp Fenugreek seeds
  • Salt as needed


  • Wash and soak rice, dal and fenugreek seeds for 3 hours. You can soak together, but I haven't done much before, so soaked separately itself.
  • Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
  • Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
  • Once done, chop roughly.
  • In a mixer or wet grinder, add pirandai and soaked items. Grind to a smooth batter. Wipe the sides initially to let all get blended together. I added lastly, but I guess adding first pirandai will be a good idea. Or at least all together. Add salt lastly while grinding.
  • Keep overnight for fermentation. Mix well and make dosai. Dilute with little water if needed.
  • Spread over hot tawa just like we do with regular dosa batter. Once golden, flip and cook until both sides are cooked well.


  • Do not add more pirandai than mentioned. As it may give itchy feel.
  • The batter should ferment well to get rid of the itchy feel.
  • Use tender shoots than the older base part of the plant.
  • You can grind just like idli batter and add pirandai in rice while grinding. Can be made idli too.