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

Coriander-Seeds-Drumstick-Leaf-Powder

#CorianderSeedsDrumstickLeafPowder : Many children and even some adults do not like to eat #greenleafyvegetable.  Somehow the greens have to be included in the daily diet of those people in some way. So the greens can be dried in the shadow and made into a tasty powder along with other condiments.
Wash drumstick leaves thoroughly and spread on a clean and dry cloth. The excess water will be absorbed by the cloth. Transfer the leaves over to a clean and dry plate. Allow to dry in the shadow or inside the house for three to four days or until the leaves become brittle. this can be stored in an air tight container for future use.
 Here let us see a powder which can be relished by mixing with rice using #Drumstickleaves and #corianderseeds to get the nutrients of #Drumstickleaves.

Ingredients :
1/2 Cup	Coriander Seeds
1/2 Cup	Drumstick Leaves[murungai keerai] dried
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic
1/2 Tsp	Oil

Method :

A week before doing this powder get 1 cup of drumstick leaves.

Wash 2 or three time and drain water completely.

Spread on a clean and dry cloth in a corner of your house to remove excess water.

Allow the leaves undisturbed for a day.

The next day transfer the leaves on to a clean and dry plate.

Keep it inside the house in open condition for 3 to 4 days or until the leaves completely lose its water content and become brittle.

Start doing the powder following the method given below only after the leaves are brittle.

Heat a kadai on a stove with 1/2 Tsp of oil over slow flame.

Roast coriander seed stirring continuously with a ladle.

Add red chilly also along with coriander seeds.

Roast until coriander seeds give out a very good aroma.

Transfer on to a plate.

Dry roast salt to remove water content of it.

Turn off the stove and add dried drumstick leaves.

Keep in the hot kadai for 2 to 3 minutes only.

Then transfer on to the plate along with coriander seeds.

Take roasted coriander seeds, roasted red chilly and salt in a mixie jar.

Make into a coarse powder.

Then add drumstick leaves and grind into a fine powder.

Finally add garlic with skin intact and grind for few second.

Now the aroma of the powder must have hit your nose!!

Healthy tasty aromatic Coriander drumstick leaf powder is ready.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar or vatha kuzhambu.

You might also like to try

Coriander powder - Kothamalli podi

Flax seeds powder for rice

Flax n poduthalai powder for rice

Curry leaf powder - Karuveppilai podi

Pepper [ milagu ] powder

For some more Powders

Masala Powders and Liquid mixes


Ideas for different dishes for Lunch

Lunch recipes

Ideas for breakfast and dinner

Tiffin recipes

Maida-Murukku

#MaidaMurukku : #Murukku, a savory tastes good and flavorful only when prepared with rice flour in combination with other flour & condiments. But murukku can also be prepared with flours like #Kambu [ #PearlMillet ], maida and other flours. These murukkus also taste good with its own natural flavors.
Maida cannot be used as it is to make murukku. It has to be steamed for sometime before kneading the dough. The maida murukku comes out little bit softer than murukku done with rice flour. My daughter used to tell murukku should be a bit harder on your teeth. It shouln't melt in your mouth. But some like to enjoy softer murukku especially old and those who are having weak teeth!!
If the dough is not prepared carefully then the maida murukku becomes oily.
Here is the method to make crispy murukku using maida flour.
Preparation time : 10 minutes
Cooking time : 20 minutes
Number of murukku prepared approximately 7

Ingredients :
1/2 Cup	Maida
1 Tbsp	Besan [ Gram Flour ]
1 1/4 Tbsp	Fried Gram Flour [ Pottukadalai maavu ]
1/2 Tsp	Salt [ Adjust ]
1/2 Tsp	Red Chilly Powder
2 pinch	Asafoetida
1/4 Tsp	Omam [ Optional ]
1/4 Tsp	Cumin Seeds
1/4 Tsp	Till [ Ellu ]
1 Tsp	Hot oil

1 cup of oil to fry murukku.
#Murukkupress with murukku plate.

Method:
Take maida in a small basin/vessel and cover with a clean cloth.
Boil water in a idly maker or cooker on a stove over high flame.
Place the vessel containing maida covered with cloth over a stand inside the idly maker or cooker.
[Note : the vessel containing maida is covered with a cloth while steam cooking to avoid water droplets falling over it from the lid ]
Close with the lid. Reduce the flame to medium level.
If steam cooked in a cooker then do not put weight.
Steam cook for 7 - 8 minutes.
Take out and allow to cool down after 7 - 8 minutes.

When the steam-cooked-maida cools down to room temperature crumble it with fingers.
Then add all other ingredients. Mix well.

Heat oil in a kadai to fry murukku.
Take out hot oil from the kadai and add into the flour mixture.

Rub with fingers to mix oil well with the flour mixture.
Then add asafoetida water and knead into a tight dough adding enough water.

Fill the murukku press with enough dough. Close it with lid.

Drop a little dough into the hot oil.
If it comes up from the bottom of the hot oil to the surface of the oil and starts frying then the oil is ready to fry murukku.

Hold the murukkupress with dough at a distance directly above a small plate or ladle or dosai ladle.
Give pressure over the handle of murukkupress to get strings of dough to come out of it through small holes of the plate.
Swirl the murukkupress in order to make a circular layer of murukku on the small plate or ladle or dosai ladle.
Cut the strings of dough from the murukkupress.

Make 3 or 4 at a time on different plates or ladles.

Keep the murukku press aside. Drop the murukku done on plate/ladle gently one by one into the hot oil.
Three or four murukkus can be fried at a time.
Allow to fry for a minute or two.

Then flip them to fry the other side.
When the murukku stops frying and the oil becomes silent, take it out of the oil.

Drain over a plate layered with tissue paper to absorb the excess oil.

Repeat the above procedure to fry next batch of murukku.
Fry murukku in batches in the same way until the dough got over.
Store in an airtight container.

It can be stored for a week to 10 days.

Note :
Try to fry murukku as soon as the dough has been prepared.

If large quantity of murukkus have to be done then rub all dry ingredients with oil in a big vessel.
Keep aside.
Take out only 1/4 th of the flour mix rubbed with oil in another vessel and knead into a dough with asafoetida-water & water.

If dough is kneaded all together at the beginning itself then the last batches of murukku fried would come out harder than the one prepared in first few batches.

Other snack recipes you might like to try

Kambu Pakoda	Pakoda	Kambu Murukku
Savory Mixer	kara aval pori

Savory Varieties

Delicious Sweets