Mudakkathan keerai dosai
This Mudakathan Keerai has lot of medicinal values.
It is not used in regular cooking because it tastes slightly bitter
but it is very best medicine for joint pains.
Monthly once regular intake of this keerai'll definitely cure the joint pains
Idli batter - 2 cups
Mudakathan keerai - 1 cup (cleaned and chopped)
Small Onion - 25 nos (cleaned and chopped)
Green chillies - 2 nos (chopped)
Garlic - 2 pods(crushed)
Jeera - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tbs
Asafoetida - 1 pinch
Curry leaves - a handfull
Oil - 2 tbs
salt to taste.
In a pan at medium heat put oil , add crushed garlic, mustard, jeera,
asafoetida, urad dal , channa dal and curry leaves one by one.
When they come to brown colour add chopped onion and green chillies.
Saute for a while and add salt to cook onion fast.
Onion comes to transparent stage add the chopped mudakathan keerai.
(This mudakathan keerai has slightly a bitter taste,
so that i didn't grind with the batter. In this method you should not feel that taste)
Stir well and allow to cook for 5 minutes at low flame without lid.
Then add this keerai to the idly batter and adjust salt, stir like dosa batter.
In a non stick pan pour this batter at your desirable shape
put oil on the sides of the dosai to get crispy.
Turn it to the other side and this side also have to put oil
Both sides get crispy, serve hot with idly milagai podi or Thakkali chutney.