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mudakathan keerai dosai
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5 from 1 vote

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.
Prep Time30 mins
Cook Time30 mins
Soaking, fermentation10 hrs
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 20


  • 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.