Varagu-Mudakathan-Dosai

#VaraguMudakathanDosai  #VaraguMudakattanDosai #KodoMudakattanDosai :

Kodo millet is known as #Varagarisi or simply #Varagu in Tamil and #Kodon or #Kodri in Hindi.
The botanical name is Paspalum scrobiculatum.
Kodo Millet is a minor millet that grows well even under severe adverse conditions like infertile soil and in drought places as rain fed crop. 
Kodo millet [ varagu ] is rich in fiber thus very good for diabetic patients.
Varagarisi [ varagu ] is rich in proteins and antioxidants.
This millet has good amount of minerals especially iron and zinc which is far far higher than that present in common cereals like rice and wheat.
Generally millet are non acid forming and gluten free in nature.



#MudakattanKeerai is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine. The botanical name is Cardiospermum halicacabum and Cardiospermum corindum. The leaves are rich source of antioxidants and its an anti inflammatory agent.



It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

A few days back I have made maavu [ dough ] using mudakathan [ mudakattan ] keerai along with foxtail millet to prepare dosai. The dosai was made immediately after grinding without fermenting the maavu. The dosai came out nicely just like neer dosai and the taste was excellent.
Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. The paste serves as a binding agent for the dosai maavu [ dosai batter ].
So I tried mudakattan keerai [ mudakathan keerai ] dosai with Varagarisi [ Kodo millet ]

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Varagarisi [ Kodo millet ]     : 2 Hours
Grinding Time                                                     : 10 minutes
Number of Dosai                                                  : 12 - 15 Approx.

Ingredients :
1 cup	Varagarisi [ Kodo millet ]
1/4 cup	Coconut scrapings
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt [ Adjust ]

Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take Varagarisi [ Kodo millet ] in a vessel.
Wash twice with clean water.
Add 2 cups of water and soak for two hours.

Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked Varagarisi [ Kodo millet ] and coconut scrapings in a mixie jar.
Add enough water and grind into a smooth batter.
Transfer into a vessel.

Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.

Transfer mudakattan keerai paste into the vessel containing varagarisi - coconut batter..
Wash the mixie jar with little water and pour into the vessel containing Varagarisi [ Kodo millet ]-coconut-mudakattan batter.
Add salt and mix well,
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a tawa.

Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.

Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.


Relish hot dosai with any spicy chutney of your choice.


You might like to try

Cholam dosai

Masaal dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ]

Varagarisi Venthaya Kanji

Varagarisi Sundal [ Kodo millet Sundal ]

Varagarisi Thaegai Payasam [ Kodo millet Coconut Payasam ]

Varagarisi Thiruvaadhirai Kali

To try other Kodo millet recipes

Varagarisi [ Kodo millet ] Recipes


For other millet recipes

Millet Recipes

For Other recipes

Recipe Index 

Mudakkattan-Keerai-Dosai - Balloon-Vine-Leaf-Dosai

#MudakkattanDosai - #BalloonVineLeafDosai : #Mudakkattan is a wild creeper grows on waste land, along the village road sides and also around the fence of gardens.
It is known as Balloon Vine or Love in a puff or Heartseed or Heartseed vine. The botanical name is Cardiospermum halicacabum.and Cardiospermum corindum.

The leaves are rich source of antioxidants and its an anti inflammatory agent.
It is found that the extracts of the leaves reduces fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Now comes the recipe to prepare a tasty dosai using this leaf.

Ingredients :
For Batter :
1 Cup	Raw Rice
1 Cup	Idly Rice [ Boiled Rice ]
1 Tbsp	Black Gram [ Urad dhal ]
1/2 Tsp	Fenugreek
2 Tsp	Salt
1 Cup	Mudakkattan Keerai [ Balloon Vine leaf ]
To Temper :
1/2 Tsp	Mustard Seeds
1 Tsp	Cumin Seeds
1 Tsp	Oil
1 or 2	Red Chilly, break into pieces
To Chop :
1 or 2	Onion
10	Curry Leaves
Oil to make dosai

Method :

Take all the ingredients for batter except salt and mudakkattan keerai in a vessel.

Wash two or three times and soak in water for 3 hours.

After three hours grind using a mixer grinder into a smooth batter.

Transfer into a container and add salt.

Mix well and allow to stand for 6 to 8 hours or overnight in a warm place to ferment.

Half an hour before start making dosai wash the leaves and chop nicely.

Take in a mixer jar and grind without adding water.

Run for half a minute and stop.

Then again run for half a minute and stop.

Now add little water and grind into a smooth paste.

When the leaves are made into a paste in a blender or mixer with water, it looks like a fruit pulp in green color and its gooey in nature.

Transfer the ground paste into the fermented batter.

Mix well with a ladle. Keep aside for 15 to 20 minutes.

Heat a kadai with oil and splutter mustard seeds and cumin seeds.
Then add red chilly pieces and fry well.
Now add curry leaves and turn off the stove.
Transfer the tempering into the batter.

Mix well.

Heat a dosai tawa on a stove over medium flame.
Spread oil on the tawa and keep a big ladle full of batter at the center of the tawa after the tawa has been heated to required temperature.
Spread the batter over the tawa using the back of the ladle and make a circular dosai with even thickness.
Sprinkle chopped onion over the surface of the dosai and apply drops of oil over and along the rim of dosa.
Close with a lid for a minute.
After a minute open the lid and flip it using a dosai ladle.
Cook the other side well.
Transfer on to a serving plate.

Continue making dosai in the same way till the dosai batter gets over.

Serve hot with Poondu milagai podi [ Garlic chutney ] 

or any spicy chutney of your choice.

Tasty healthy green dosai ready to enjoy!!!

Other recipes you might like to try

Cholam dosai

Masaal dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

To try other dosai varieties

Dosai Recipes

Great ideas for breakfast/dinner

Tiffin Varieties