Instant Mudakathan Keerai Dosa | Balloon Vine leaves Crepe

Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe is a healthy dosa made by mixing idli batter with mudakathan keerai puree. Mudakathan keerai is well known for its medicinal properties in healing bone related deseases. The traditional recipe of mudakathan keerai dosa is different from this instant recipe. I’ll share that one also in future.

Now we go for this Instant  Mudakathan Dosa recipe...

 Recipe for Instant Mudakathan  Keerai Dosa | Balloon Vine leaves Crepe:

                          Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Preparation time : 10 Minutes

Cooking time : 20 Minutes

yields –10 dosas (medium size) 

Ingredients:

• Fermented Idli batter – 2 cup
• Mudakathan keerai - 1 cup
• Water – as required
• Sesame oil | Nallennei – as required

Method:

1. Clean mudakathan keerai, pluck only the leaves & wash  in enough water for about 3 times.
2. Drain the leaves and grind to a fine paste in a mixer grinder. Transfer it to a container.
3. Add the fermented  batter to the same container & combine everything very well. Add water, if required, to make  a dosa batter consistency.
4. To prepare dosa, heat a iron|non-stick dosa pan.
5. Mix the batter well with a ladle. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
6. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
7. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty, colourful Instant Mudakathan  Keerai Dosa is ready to eat. You can serve this keerai dosa with any chutney of your choice. 

Note:

• Idli batter quantity may be varied as per your choice.
• It is not advisable to store dosa batter in the refrigerator after mixing mudakathan keerai paste. So, use the idli batter accordingly to finish the batter immediately.

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Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe

Kuthiraivali Rice Dosa | Banyard Millet Crepe | Millet Dosa is a healthy, tasty South Indian special dosa using the short grain called kuthiraivali. It is prepared like our regular dosa except for using millet in the recipe in place of  idli rice|raw rice. One could not notice any difference in the taste or texture from the regular dosa but may be the colour shows the difference. That too all because I’ve used semi-polished rice in the recipe. There are also 100% polished millets available in the stores & in that case there will not be much colour difference too.

Recipe for Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe:

Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Soaking time : 5 Hours

Preparation time : 30 Minutes + 8-12 Hours

Cooking time : 20 Minutes

                          Yields –12 dosas (medium size) 

Ingredients:

• Kuthiraivali Rice| Banyard Millet – 1 ½ cup
• Urad dhal - ½ cup
• Fenugreek seeds|Vendhayam – 1 tsp
• Water – as required
• Salt to taste
• Sesame oil | Nallennei – as required

Method:

1. Wash kuthiraivali separately and urad dhal & vendhayam together. Soak them separate in enough water for about 5 hours.
2. Drain urad dhal & vendhayam and pulse it in a mixer grinder. Add the soaked water little by little to make a fine, fluffy batter. Transfer it to a container.
3. Add the drained kuthiraivali rice and grind to a fine batter using the soaked water. Transfer it to the same container.
4. Add enough salt and combine both the batter very well. Add enough water to make like a dosa batter. Cover & allow to ferment for 8 hours or overnight.
5. To prepare dosa, heat a iron|non-stick dosa pan.
6. Mix the fermented batter well with a ladle and add water, if required, to bring it to dosa batter consistency.
7. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
8. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
9. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty Kuthiraivalli dosa is ready to eat. You can serve this millet dosa with any chutney of your choice. I had it with coriander chutney. 

Note:

• Instead of kuthiraivali, any other millet can be used with the same proportions.
• Dosa batter stays good for 2-3 days in the refrigerator.

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Adai Dosa/ Paruppu Adai (Lentil Dosa)

Paruppu Adai or Adai Dosa is a mixture of dhals and rice and when combined with other ingredients, makes a perfect breakfast/dinner recipe. The recipe is versatile enough that we can add our own dhal and rice measurements. Whatever may be the proportions, we can eat these adais. To get a crispy and spicy adai, we need to follow some specific proportions.

I wont forget this adai in my life, because during my hostel days (working women), I used to long(?!) for this adai during  weekends. I think it was the only dish I ate during those days at the hostel. I don’t mean that  the master’s preparation was perfect & delicious, no…. he would make it like a pizza base with so many black spots but even then,  I could manage to eat! In my opinion, adai can be eaten in any form even if it is not perfectly made.

Traditionally, adai is made with thick base and with lots of oil. The method I follow will give you a thin and crispy adai with just 2 to 3 drops of oil. So I can say, it is a low calorie version of Adai and diabetic friendly too.

Ingredients:

• Raw rice – 1 cup
• Urad dhal – 2 tbsp
• Toor dahl – ½ cup
• Channa dhal  (kadalai paruppu)– ½ cup
• Red chillies – 10 Nos.
• Fennel seeds – 1 tbsp
• Onion (finely chopped) – ½ cup
• Asafoetida – 1 tsp
• Turmeric powder – ½ tsp
• Curry leaves ( finely chopped) – 3 to 4 tbsp
• Salt to taste
• Oil to cook

Method:

1. Wash and soak rice with urad dhal in water for about 1 hour. Also do the same for toor and channa dhal.
2. Grind soaked rice and urad along with red chillies and fennel seeds to the stage before they become fine granules. Transfer this to a container.
3. Grind the soaked dhals coarsely and take this mixture in the same container.
4. Add all the above ingredients except oil and mix it well to a thick idli batter consistency.
5. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
6. Drizzle few drops of oil and close with the lid and cook in simmer.
7. After 2 to 3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.

The crispy, spicy, hot adai is ready to be served. Usually, Avial is a very famous side dish served along with Adai.  But in my opinion,  it does not even require an accompaniment and can be taken as such or with little jaggery.

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