Mudakathan Keerai Dosa Recipe – Authentic Indian Balloon Vine Leaf Dosa

Last Updated on 4 months by Neha Deshmukh

Mudakathan Keerai Dosa Recipe – Authentic Indian Balloon Vine Leaf Dosa

Hey everyone! If you’re anything like me, you’re always on the lookout for a dosa recipe that’s a little bit different, a little bit special. And trust me, this Mudakathan Keerai Dosa is it. I first stumbled upon this recipe during a visit to my grandmother in Tamil Nadu, and it’s been a family favorite ever since. The subtle, earthy flavor of the balloon vine leaves (Mudakathan Keerai) takes this classic dosa to a whole new level. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dosa. It’s packed with nutrients, bursting with a unique flavor, and surprisingly easy to make once you get the hang of it. It’s a fantastic way to sneak some extra greens into your diet, and it’s a real conversation starter – everyone will be asking what makes it so delicious! Plus, it’s a beautiful reminder of my grandmother and the incredible food she used to make.

Ingredients

Here’s what you’ll need to make these amazing Mudakathan Keerai Dosas:

• 2 cups Idli rice
• 1 teaspoon Fenugreek seeds (Methi seeds)
• 3 cups Mudakathan Keerai (Balloon Vine Leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Mudakathan Keerai/Balloon Vine Leaves: This is the star of the show! It can be a little tricky to find depending on where you are. Look for it in Indian grocery stores, or sometimes at Asian markets. If you’re lucky enough to have it growing locally, even better! It’s incredibly nutritious, known for its benefits for joint health and digestion in Ayurveda.
• Idli Rice: Using good quality Idli rice is key for that perfect dosa texture. It’s different from regular rice – it’s short-grained and parboiled. About 450-500g of Idli rice is equivalent to 2 cups.
• Fenugreek Seeds: Don’t skip these! They add a lovely subtle sweetness and help with fermentation. A little goes a long way, so stick to 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Mudakathan Keerai Dosa:

1. First, combine the Idli rice and fenugreek seeds in a large bowl. Add plenty of water to cover them, and soak for at least 3 hours. This softens the rice and activates the fenugreek.
2. While the rice is soaking, it’s time to prep the Mudakathan Keerai. Carefully remove the stems and wash the leaves really well. You want to get rid of any dirt or grit.
3. Once the rice is soaked, drain it completely. Now, add the drained rice, the cleaned Mudakathan Keerai, and salt to a blender or grinder. Add water gradually, and grind everything into a smooth batter. You want it to be slightly coarser than a regular dosa batter.
4. Pour the batter into a large container – it will rise as it ferments, so make sure you have plenty of space! Cover it loosely and let it ferment for 10-12 hours, or even overnight. The warmer the environment, the faster it will ferment.
5. Check the batter. If it’s too thick, add a little water to get a pouring consistency.
6. Heat a flat tawa (griddle) over medium heat. Pour a ladleful of batter onto the hot tawa and spread it out in a circular motion – you can make it as thin or thick as you like!
7. Drizzle a little oil around the edges and over the dosa. Cover it and cook for a few minutes, until it’s crispy and golden brown.
8. Serve immediately with your favorite chutney and podi! Poondu Milagai Podi (garlic chili powder) is amazing with this dosa.

Expert Tips

• Fermentation is Key: The fermentation process is what gives the dosa its light and airy texture. Don’t rush it!
• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. If it’s not hot enough, it will stick.
• Batter Consistency: Adjust the water to get the right consistency. It should be pourable but not too runny.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your Poondu Milagai Podi doesn’t contain any gluten ingredients.
• Spice Level Adjustment: If you like a little heat, add a few green chilies to the batter when you grind it. My friend, Priya, loves adding 2-3 green chilies for a fiery kick!
• Regional Variations: In Tamil Nadu, these dosas are often served with a generous helping of coconut chutney. In Kerala, you might find them paired with a spicier tomato chutney.

Serving Suggestions

These dosas are best enjoyed hot off the tawa! I love serving them with:

• Poondu Milagai Podi (Garlic Chili Powder)
• Coconut Chutney
• Sambar

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in the refrigerator for up to 2 days. It might lose some of its fermentation, so you may need to add a pinch of baking soda when making the dosas.

FAQs

Let’s answer some common questions:

• What is Mudakathan Keerai and where can I find it? Mudakathan Keerai, also known as Balloon Vine, is a leafy green vegetable popular in South Indian cuisine. It’s known for its medicinal properties. You can find it in Indian grocery stores or Asian markets.
• Can I use a different type of rice instead of Idli rice? While Idli rice is best for that authentic texture, you can try using parboiled rice as a substitute. The results won’t be exactly the same, but it will still be delicious.
• How do I know if the dosa batter is fermented enough? The batter should have doubled in volume and have a slightly sour smell. You’ll also see small bubbles on the surface.
• Can I make this dosa thinner or thicker? Absolutely! Adjust the amount of batter you pour onto the tawa and spread it accordingly.
• What is Poondu Milagai Podi and how is it traditionally served with this dosa? Poondu Milagai Podi is a South Indian garlic chili powder. It’s a flavorful and spicy condiment that’s traditionally sprinkled over dosas for an extra kick.

Enjoy making (and eating!) this delicious Mudakathan Keerai Dosa. I hope it brings a little bit of South Indian sunshine into your kitchen!