Friday, April 20, 2012

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)
(Baloon vine)

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.  

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