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

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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.

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

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

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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.

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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.

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

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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.

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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.

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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.

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

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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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  • 1 cup cleaned mudakathan keerai leaves
  • 1 cup idli rice
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon urad dal
  • 1/2 inch piece ginger
  • 2 sprigs curry leaves
  • 1/4 cup thick aval (poha)
  • 1 teaspoon salt
  • Indian sesame Oil for making dosas
  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 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.
  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 hours
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu
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  • 1 cup cleaned mudakathan keerai leaves
  • 1 cup idli rice
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon urad dal
  • 1/2 inch piece ginger
  • 2 sprigs curry leaves
  • 1/4 cup thick aval (poha)
  • 1 teaspoon salt
  • Indian sesame Oil for making dosas
  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 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.
  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 hours
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mudakathan-keerai-dosai/

All foodies love Indian cuisine. It is impossible not to get obsessed with the hot and spicy entrees that provide your tastebuds with a treat that will them longing for more. From the all famous tasty Tandoori chicken to the delicious Mango Raita dessert, Indian cookery provides its fans with an incredible, yet healthy dining experience .

However, all these traditional, deep, and intriguing flavors can be quite tricky to put together, which is why many expert chefs have found a way to incorporate modern epicurean twists to your favorite meals so that you can make them at home!

Here are some of the ideas you might find quite helpful for your first modern home-cooked Indian dish:

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FISH CURRY IN COCONUT SAUCE

Fish is something we do at home often. This is an easy every day fish curry that can be made in minutes and its perfect for the weekdays where time is a crunch.

  • 1 tablespoon coconut oil
  • 2 inch piece ginger, finely minced or shredded
  • 2 sprigs curry leaves
  • 2 medium sized onions, finely chopped
  • 1 medium sized ripe tomato, finely chopped
  • 5 green chillies, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 500 grams fish filet (I used cat fish today)
  1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
  2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
  3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
  4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
  5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
  6. As you wait for the food to be ready, you can try some of these no deposit bonuses on food themed slots.
  7. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

BAKED VANILLA YOGURT WITH ORANGE GLAZE SAUCE / 5 INGREDIENT RECIPE

Yogurt based desserts are another of India’s most famous and incredibly tasty desserts. If you would like to spoil yourself with something fun, colorful and sweet after dinner, then this is definitely your go-to recipe.

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  • ½ cup yogurt
  • ½ cup heavy whipping cream (Amul cream works fine)
  • ½ cup condensed milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoon orange marmalade
  1. Take a bowl and add in half a cup each of plain yogurt, heavy cream and condensed milk.
  2. Add in the vanilla extract.
  3. Mix everything well until smooth. Pour it in ramekins and bake in a 120° celsius oven for 15-20 minutes. No need to preheat the oven for this recipe. After 15 minutes, the middle of the ramekins should be jiggly. If its still liquid, bake for a couple of minutes more. Remove from the oven and allow it to cool.
  4. Take 2 tablespoon of orange marmalade or jam of your choice and add in 2 tablespoon of water. Bring it to a simmer until the jam has melted. Allow it to cool a bit and pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

Indian snacks to impress your guests

Break from the usual, predictable collection of snacks, and awe your guests with this selection of these Indian Cuisine snacks for a refreshing change.

Kebabs

Why don’t you try a Northern India Bihari kebab; where you marinate the beef with a seasoned yogurt mixture for several hours before grilling? You could also try the reshmi kebabs or paneer kebab for a vegan choice. You can make a finger-licking platter of all three, then serve it with a suitable dipping sauce.

Chicken tikka

This is another highly loved modern Indian dish where the chicken is marinated in a mix of yogurt and special spices like Garam masala, ginger paste, and coriander, then grilled on skewers.

Samosas

This popular Indian snack is essentially a crispy pastry filled with meat or a nice mix of vegetables. For a vegetarian recipe, you can fill the flour and ghee dough cones with potatoes then deep-fry them.

Bizarre Indian dishes

If you are a foodie with a flair for the peculiar, then India is one place where you can count on for that out-of-the-ordinary culinary experience:

Black rice

While most people are used to the regular, tasty white or fried brown rice, North Bengal, Manipur and Kerala have a favorite, incredibly nutritious dish of black rice.

Phan Pyut

Phan pyut is essentially a collection of potatoes left to rot in the soil, then taken out, treated with a complex mix of spices, then eaten!

Red ant chutney

This incredible dish of red ants is called Chaprah, and is said to be very flavorsome!

Koldil Paro Manghor Jalukia

This interesting dish is made from Pigeons, and banana and potatoes. It is said to have a very exotic and delicious taste.

Healthy = Yes

Indian cuisine has thousands of both modern and unusual snacks, desserts, and main courses to treat yourself and your family to. You get to enjoy the piping hot and spicy deliciousness in just a few minutes, and not compromise on your desire to have a healthy diet.