Tuesday, March 8, 2016

Posted by Mala at 1:00:00 AM 1 comment
Happy Womens' Day!!! It lies in our (womens') hands to make healthy dishes and keep the family healthy, right? So, here's a wonderful gift to you all on this great day!! I am sharing a recipe, which won't let all kinds of joint pains, even make an effort to  come near you...
Mudakkathan,(முடக்கு அற்றான்), meaning, the remover of rheumatism & arthritis, botanically known as Cardiospermum, is generally called Balloon Vine leaves.This is a creeper, grows in tropical countries, can be easily grown in our home garden, and is a magical leaf, which has unimaginable medicinal benefits. Years back, in my friend's house, I have seen them use this for a dosa, I have forgotten the taste of it, though. These leaves have a lot of stickiness also, my friend used to use just this and no urad dhal....I was scared to do that, hence the addition of a small quantity of whole urad dhal.
The other day, in the market, I saw these leaves, grabbed them, and decided to make this dosa. Mudakkathan keerai as is colloquially called, cures arthritis and knee and joint pains. Treats intestinal disorders, is good for head ache, lowers  back pain, constipation and abdominal disorders.
This is called balloon vine probably because, its seed pods look bloated up like teeny weeny balloons.


Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi seeds / fenugreek - 1 tsp
Balloon Vine leaves - 4 cups
Ginger - a small piece
Salt to taste
Cooking oil / gingely oil to make dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: Soaking-3 hours; Grinding - 1/2 hour; Fermenting - 10 hours;
Cooking time: 3 minutes for one dosa

Yields 16 dosas

Mudakkathan leaves, removed from stems, cleaned and kept ready

Grind it along with the piece of ginger

The ground paste

Rice, urad dhal and methi seeds to be soaked together for 3 hours

Grind in a grinder.....

When it is half done, roughly after 15 minutes, add the ground mudakkathan paste, add salt too

Dosa batter before fermenting

After 10 hours of fermentation...batter is ready...

Pour the batter like how we make the normal soft dosa. Drizzle some oil around it.

Flip over. 

The soft, spongy dosa ready!

This can be made as thin, crisp dosas too.

Serve hot with coconut  chutney and molagappodi.

This post first appeared in www.malpatskitchen.com

*There is hardly any predominant taste of the balloon vine leaves.
*Dosa tastes really good. So spongy and soft. You can see them and imagine the softness, right?
*We must try to make these dosas at least once a month, nowadays these leaves are available in plenty.
*These leaves must never be cooked. The taste becomes very bitter.
*You can probably, double the quantity of the leaves, and reduce urad dhal proportionately.

Please leave your comments, I would love to hear them. If you attempt to make these Dosas, do let me know how they come out.


  1. Dosa has endless varieties .The medicinal value you have given is amazing. How I wish it is available all over India. But definitely I will try if I come across this leafy wonder in the market. The English meaning of this super helaler of the ailments is novel and unheard of. Thanks for presenting the tasty recipe.


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