Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.

Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.

I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.

Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.

Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa – Instant version using leftover idli, dosa batter.

Cuisine: Indian

Category: Main course

Serves: 5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Leftover idli, dosa batter – 2 cups
Mudakathan keerai / Balloon vine leaves – 1 cup (tightly packed)
Small onion – 7
Garlic – 4 cloves
Ginger -1/2 inch piece
Pepper corns – 1/2 tsp
Cumin seeds – 1 tsp
Salt and water – as needed
Cooking oil – 1 tbsp
Sesame oil – to drizzle over dosa

HOW TO MAKE MUDAKATHAN DOSAI

Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
Switch off the flame and add the washed keerai. Saute for a minute.
Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
Check for consistency and add little water if needed. Heat dosa tawa.
Spread thin or thick dosa, drizzle oil, flip and cook both sides.
Remove and serve hot with chutney !

METHOD – STEP BY STEP PICTURES

Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside.
Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame.

Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai. Flame should be off. Keerai shrinks in quantity. Remove and cool down.

Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed.
Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !