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Mudakathan Keerai Dosai Recipe

Mudakathan Keerai Dosai following an easy shortcut method.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine South Indian
Servings 8 -10 dosas


  • Idli-Dosa Batter – 2 cups
  • Mudakathan keerai or Balloon vine leaves - 1 bunch
  • Mint leaves – 1 handful
  • Coriander leaves – 1 handful
  • Green chilies – 3
  • Cumin seeds – 1 tsp
  • Black Salt - 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.