Mudakathan keerai dosai recipe
Mudakathan keerai dosai is healthy dosai our elders include baloon vine in our diet, which helps in our health in many ways.
Servings: 20
Equipment
- Wet grinder
Ingredients
- 2 cups Idli rice
- 1 teaspoon Fenugreek seeds
- 3 cups Mudakathan keerai balloon vine leaves, packed
- Salt – as needed
Instructions
- 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.
Notes
- 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.