22 May 2020

Kudangal|Muttil|Vellarai Keerai Dosa|Indian Pennywort Dosa

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Kudangal Dosa

Healthy and nutritious dosa with Indian pennywort
Prep Time: -5 minutes .
Cooking Time: 15 minutes
Serves: 2 to 3
  1. Kudangal leaves/vellarai keerai,stems removed and washed- 1 to 1.5 cups
  2. Dosa batter - 2 cups
  3. Ginger,chopped - 1/4tsp
  4. Shallots - 5 to 6
  5. Cumin seeds - 1/2 tsp
  6. Kashmiri chili powder - 1/4 tsp (or use 1 green chili or 1/2 tsp black pepper powder)
  7. Ghee/oil - as required
  8. Salt - to taste


  • In a blender combine together kudangal leaves,1/2 cup dosa batter ,ginger,shallots,cumin seeds and chili powder and blend to form a smooth paste. 
  • Add this to the remaining batter along with salt to taste, mix well until  combined.Heat a tawa/dosa pan.Lightly brush it with oil.Spread a ladle full of batter on the tawa to form a thin and large circle.
  • When it is cooked and the edge starts to brown,turn the dosa over to the other side using a spatula.Cook for few more seconds and transfer onto a serving dish.Serve with chutney/sambar.

    • NOTES
    • 1cup=250ml
    • I halved the recipe as you can see in the pictures above.
    • Kudangal has numerous health benefits and is considered as 'food for the brain' and is excellent for kids.

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