Mudakathan keerai dosai

Recipe for Tamil style Mudakathan Keerai Dosai – Balloon Vine leaves dosai seivathu eppadi / seimurai. Recipe preparation with step by step pictures.

Mudakathan Keerai Dosai – Balloon Vine leaves dosai

Mudakathan leaves are extrememly nutritious and is even used as medicine in ayurveda to reduce inflammation arising out of rheumatoid related diseases. These greens have existed in the diet of tamils for a very long time. உழிஞை= முடக்கொற்றான் கீரையின் பூ. உழிஞை (uliznai) the flower of முடக்கொற்றான் கீரை (mudakotran keerai) has been mentioned in Tholkappiyam (work on tamil grammar dated 3rd BC). Tholkappiyam says “அது வளைத்தல் ஆகும் உழிஞை” பகைவர் நாட்டின் மீது படையோடு சென்று மதிலை வளைத்துப் போரிடுவது உழிஞைத் திணையாகும். இவ்வாறு போரிடும் வீரர்கள் உழிஞைக் கொடியாலான மாலையைச் சூடிக்கொண்டு போரிடுவர். – Taking over the enemy gates during war wearing garlands made of uliznai flower. This is a very simple recipe for dosa made with balloon vine leaves. Here is how to do it.

Clean the mudakathan keerai and remove only the leaves. Discard the stalks. Wash the leaves and drain. Set aside.

Soak idli rice (any parboiled rice variety works fine too), urad dal and fenugreek seeds for 3-4 hours.

Grind the soaked and drained rice and fenugreek mixture in a heavy duty mixie along with the cleaned keerai. While grinding add in the ginger and curry leaves. The addition of curry leaves will give a very robust colour and flavour to the dosa. Add upto a cup of water while grinding.

Once the batter is coarsely ground, add in the aval (poha) to the mixie and grind again. The addition of aval will make the dosa very soft on the inside and crisp on the outside.

Grind the batter to a very fine paste. Remove the batter to a bowl and add in the salt. Mix well to combine.

Cover the batter bowl with a loose lid and allow the batter to ferment for 8-10 hours. The batter will fluff up a little. But do not expect it to rise double like regular dosa batter.

Mix the batter well and dilute the batter with water so the consistency is pour-able. The batter should be like the consistency of a thick paint.

Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. The batter will instantly bubble up. Sprinkle 1/4 teaspoon of Indian sesame oil to the dosa. Cook until underside of the dosa is golden brown, about a minute. Do not add a lot of oil as this dosa will become very greasy. This dosa does not need a lot of oil. Just a sprinkle here and there is enough.

Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.

Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney. This batter does not store well. Use the batter within a day.

Mudakathan keerai dosai

 

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Prep time

10 hours

Cook time

20 mins

Total time

10 hours 20 mins

 

Recipe for Tamil style Mudakathan Keerai Dosai – Balloon Vine leaves dosai seivathu eppadi / seimurai. Recipe preparation with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 13-15 small dosas

Ingredients

• 1 cup cleaned mudakathan keerai leaves
• 1 cup idli rice
• 1 teaspoon fenugreek seeds
• 1 tablespoon urad dal
• ½ inch piece ginger
• 2 sprigs curry leaves
• ¼ cup thick aval (poha)
• 1 teaspoon salt
• Indian sesame Oil for making dosas

Instructions

1. Clean the mudakathan keerai and remove only the leaves. Discard the stalks. Wash the leaves and drain. Set aside.
2. Soak idli rice (any parboiled rice variety works fine too), urad dal and fenugreek seeds for 3-4 hours.
3. Grind the soaked and drained rice and fenugreek mixture in a heavy duty mixie along with the cleaned keerai. While grinding add in the ginger and curry leaves. The addition of curry leaves will give a very robust colour and flavour to the dosa. Add upto a cup of water while grinding.
4. Once the batter is coarsely ground, add in the aval (poha) to the mixie and grind again. The addition of aval will make the dosa very soft on the inside and crisp on the outside.
5. Grind the batter to a very fine paste. Remove the batter to a bowl and add in the salt. Mix well to combine.
6. Cover the batter bowl with a loose lid and allow the batter to ferment for 8-10 hours. The batter will fluff up a little. But do not expect it to rise double like regular dosa batter.
7. Mix the batter well and dilute the batter with water so the consistency is pour-able. The batter should be like the consistency of a thick paint.
8. Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to cover dosa griddle. The batter will instantly bubble up. Sprinkle ¼ teaspoon of Indian sesame oil to the dosa. Cook until underside of the dosa is golden brown, about a minute. Do not add a lot of oil as this dosa will become very greasy. This dosa does not need a lot of oil. Just a sprinkle here and there is enough.
9. Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
10. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney. This batter does not store well. Use the batter within a day.

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