Mudakathan keerai /Balloon vine leaves/Harivay Soppu/buddakakara - I have never heard about this keerai and this dosa recipe till my marriage. When i was newly married my MIL made it once by taking the mudakathan leaves from our backyard. I tasted that for the first time ..I loved its color , taste and flavor very much.After so many years , my MIL made it recently buying these leaves from US (Uzhavar sandhai , this is how sen calls
.Whenever i ask him to take me to US , he immediately says like this).I got a bunch from her and made on my own for the first time. It just came out perfect !! It comes out very soft as well as crispy even though we add less urad dal.Apart from its amazing health benefits , i just love this keerai for its flavor. Do try this dosa if u get mudakathan keerai. U’ll start making it often..Please click
this link if u interested to know its health benefits..
Here is a picture of mudakathan keerai from our backyard
.Click on the image to see an enlarged view..
INGREDIENTS
1 cup - 200ml
Makes 12-15 dosas
- Mudakathan keerai – 2 cups
- Boiled rice/idli rice – 1.5 cups
- Urad dal – 1.5 tbsp
- Methi seeds – 3/4 tsp
- Salt & water – as needed
|
METHOD
- Wash and soak the rice , dal and methi seeds together for 2 hours.Remove the mudakathan leaves from stalk , wash twice and set aside..
- First grind the leaves adding enough water. Then add the rice n dal and grind it to a smooth paste adding ice cold water . The batter looks green and smooth..
- Allow it to ferment for 12 hours minimum or overnight.
- The next morning mix the batter well. Heat dosa pan and spread a thin or thick dosa . Drizzle a tsp of gingely oil and cook for sometime till it turns golden brown a bit.Flip the dosa , cook again , remove and serve ..
 |
Tastes great with
coconut chutney or
tomato chutney !!
Crispy mudakathan dosai
ليست هناك تعليقات:
إرسال تعليق