Mudakathan keerai dosai recipe with step by step pictures. If you are looking for an easy and healthy dosa recipes then this mudakathan keerai dosai is for you. I unashamedly follow the shortcut method and it does not need any soaking of rice and dal.
Why unashamedly??? Well I’m definitely not lazy or something to grind for the dosa from scratch as that’s how it is usually made.
But since I already grind 2-3 batches of idli-dosa batter a week, I did not want to bother myself to grind a separate batch to make this mudakathan keerai dosai.
Moreover, when the health aspects of the greens and the taste of the dosa does not change much in any way when done by this method, Why Not???
Mudakathan keerai is known as Balloon Vine leaves in English. It’s got an earthy smell and it grew abundantly like there’s no tomorrow in my Grandma’s garden and Ma’s terrace garden and now in my MIL’s garden.
So they both kept making this mudakathan keerai dosai along with other recipes using this keerai. Though there is nothing wrong with their preparation or cooking, I never warmed up to this dosa right from the start which was bone of contention between myself and my Amma.
Several years ago when we all visited my In-Laws place, she made this mudakathan keerai dosai for breakfast and I still remember the horrified look that my younger one gave me which literally translated to,
“Since when did Dosa started looking green”, Is it even supposed to look like that?
I vowed myself after I had my children that I would never force them to eat anything that they do not like no matter how much ever healthy it is and I still follow that religiously. The more you force, the more they end up hating it what I believe.
The only exception to that rule is when they fall sick and I have to force down the food and pills down their throat whether they like it or not.
Earlier I never used to get this mudakathan keerai at any shops but nowadays we get them in almost all the vegetable shops in small covers that is just perfect to make 8-10 dosas either for breakfast or dinner.
So I thought I would try my hand once again to make this dosa which is not only liked by children but also by me.
When I asked the kids what they did not like about the dosa, their reply was that they did not like the raw, earthy smell of the Dosa which is how a mudakathan keerai dosai smells like when made the authentic way.
So if you are looking for an authentic version of the Mudakathan keerai dosai, this is definitely not the one but this is a quicker and easier one with no compromise in taste while still maintaining the health aspects of the mudakathan keerai.
Now this mudakathan keerai dosai has become a regular at home and my kids have come to love this green dosa and they eat it quite happily without me having to forcing the quote on them on how “it is very healthy for you”.
Step by step recipe for Mudakathan Keerai Dosai:
1. Immerse the mudakathan keerai bunch in water, wash completely and drain in a colander. Remove only the leaves and discard the stem and vines. Wash and drain mint and coriander leaves too.
2. In a mixie jar, take the mudakathan keerai leaves, mint leaves, coriander leaves, green chili, cumin seeds and sendha namak (black salt).
3. Grind to a smooth paste using 1-2 tbsp water.
4. Add this paste to the idli-dosa batter. You can use either homemade or store bought.
5. Mix well using a ladle. Add little more water to the mixie jar, rinse and add it to the batter and thinning the batter to a pouring consistency.
6. Heat a tawa or girdle and pour a ladle full of batter and spread it around to a dosa. Drizzle few drops of oil around and let the side cook for 1-2 mins over medium flame.
7. Flip the dosa over and let the other side cook for few seconds.
8. Transfer to a plate and continue with the rest of the batter.
Mudakathan keerai dosai is ready to be served with coconut chutney.
Mudakathan keerai dosai recipe details as follows:
- Idli-Dosa Batter – 2 cups
- Mudakathan keerai (Balloon Vine Leaves) – 1 bunch
- Mint leaves – 1 handful
- Coriander leaves – 1 handful
- Green chilies – 3
- Cumin seeds – 1 tsp
- Black Salt (Sendha Namak) – 2 pinch.
- Oil – 2 to 3 tbsp
- Wash and pluck the mudakathan keerai leaves. Discard the stems and vines.
- In a mixie jar add mudakathan keerai, mint leaves, coriander leaves, green chili, cumin seeds and black salt.
- Grind to a smooth paste using little water.
- Take the idli-dosa batter in a bowl and add the paste to it.
- Rinse the jar with some water and add it to the batter.
- Mi x the batter well. Add little more water to if the batter is too thick to thin it out to a pouring consistency.
- Heat a tawa or girdle. When its hot add a ladle full of batter and spread it around to a dosa.
- Drizzle a few drops of oil all around the dosa and let it cook for 1-2 mins over medium flame.
- Flip the dosa and let the other side cook for a few seconds till crisp.
- Transfer to a plate and continue with the rest of the batter to make more dosas.
- Mudakathan keerai dosai is ready.
- Serve hot with coconut chutney and sambar.