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Balloon Vine Leaves Dosa / Mudakathan Keerai Dosai

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Having a farm at native is an advantage of trying many traditional dishes that are less known by everyone. Couple of months ago, when I visited our farm at my native, found these balloon vine leaves and recollected the childhood memories associated with it. We used to pluck its balloon shaped seeds and play with it. Since I do not get those leaves in Chennai, I asked my dad to get a good bunch of it to prepare some traditional recipe and this dosa is the first entry.

Mudakathan keerai is mainly used for curing the knee and join pain. In our native, many used to get this plant from our farm for the treatment of joint pain. Kids can also like this dosa and the green colour simply attract them. They can not find the healthy secret ingredient which gives the green colour in this dosa. Those who have not seen this creeper, please click here. A collection of photos of this creeper is given.

Basic Information:

Soaking Time: 2 hours

Preparation Time: 20-25 minutes

Fermentation Time: 6-8 hours

Cooking Time: 20 minutes

Serves: 8


Idly Rice / Par boiled rice – 1 and 1/2 cups

Raw rice / Pacharisi – 1 and 1/2 cups

Urad dal – 1/2 cup, heaped

Mudakathan Keerai / Balloon Vine Leaves – 2 cups, roughly chopped

Salt – to taste


1) Wash both the rices and urad dal well and soak it for at least 2 hours.

2) Clean the mudakathan keerai. Pluck the leaves from stem and chop roughly. Keep it aside.

3) After 2 hours, grind the rice and urad dal together. Make a smooth batter. Add enough water to help grinding.

4) Towards the end of grinding the batter, make a puree of the mudakathan leaves using an Indian mixee  by adding few tablespoons of water.

5) Add this puree to the batter and continue grinding for few seconds or until the puree incorporated well with batter.

6) Transfer the batter to the large bowl which has enough space for fermenting. Add salt and mix well. Allow it to ferment for minimum 6 hours. Fermentation time differs based on the place you keep the batter.

7) After the batter fermented well, slightly beat it using a ladle and add water if required. (To make easily pouring dosa batter consistency)

8) Heat tawa/ skillet. When it is hot, pour a ladle full of batter to the center of the pan. Spread it quickly towards the end of the pan in a circle motion.

9) Drizzle a half a teaspoon of oil. Allow it to cook for few seconds.

10) When the dosa cooked and the colour of it turns slightly darker, turn to other side and allow the other side to cook.

11) When both the sides are cooked, transfer to a plate.

12) Serve hot with any of your favourite chutney. But, it goes well with Tomato kara chutney, tomato onion chutney.


1) For the instant version of the mudakathan keerai dosai, simply make a puree of mudakathan leaves and mix it to the dosa batter.

2) Add green chilli, cumin seeds to the mudakathan keerai while grinding it to make puree for the spicier version of this dosa.

3) If you have left over batter, keep refrigerated and use it within 1 or 2 days.

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I have seen those balloons:) while visiting my granny's village. But never tried these greens! Thanks for the picture link Uma!

Dosa looks perfect circle and inviting! ๐Ÿ™‚

Divya Shivaraman

love the variations and am sure this is something different recipe i learn today


never seen this leaf before.. dosa looks nice


delicious combination of flavours


Heard of this keerai but not seen.. The leaves shown in the picture is that keerai ?


very healthy and delicious combination dear ๐Ÿ™‚ love the color ๐Ÿ™‚


healthy and delicious dosa.

chef and her kitchen

Nice dosa and beautifully presented uma


too good pics.. n very healthy greens i use them very often in my cooking too..

Vimitha Durai

Very healthy dosa dear


Looks so delicious and inviting.

Priya Suresh

My mom do prepare this dosas quite often, but balloon vine leaves in Paris, i cant get them anymore..Seriously now u may know how terribly i miss our greens here.


Thanks all for the comments..
@Akila, yes. the green which is in the picture is mudakathan keerai.

@Priya, You are very true. Even in chennai, we are not getting this green. I asked my dad to bring it from my native.


liked the addition of those yummy greens in this dish, looks scrumptious ๐Ÿ™‚


havent heard of this keerai. A very healthy dosa. Gorgeous clicks as usual !


These are my mom's fav dosa & breakfast recipe & her knee pains have reduced considerably after having them !

Eskitha Periyaswamy

Had read mudkathan keerai thoghaiyal's recipe in a paper n since then wanted to try it out. As you said this can't be found here but luckily I got a big bunch of this herbal leaves and gonna try out your dosai recipe for evening tiffin

Nidhi Upadhyaya

Tanq 4 dis blog. I appreciate the meticulous manner in which all details have been presented. Speaks of the "Sense of Perfection" in U. Continue d good work. God Bless U.