Pirandai dosai recipe, Pirandai recipes

Pirandai dosai recipe is a nutritious breakfast with the goodness of adamant creeper which has loads of health benefits. Quick video, step by step pictures recipe.

Pirandai dosai was on my to try list ever since mom and MIL told about it. In the beginning of this year (sigh, this year went too fast!) , when I bought this from Little India, tried a kuzhambu. It was not at all good as the pirandai was old. It never got cooked in the kuzhambu and went total waste. Also the itchiness was there in it even after almost an hour of boiling.

Atleast I saved few twigs and planted in a pot in the balcony. I don’t have much interest in gardening, if I grow something, it should grow with less maintenance. Don’t have the luxury of Sunshine enough to grow plants healthy. So I let the plants die easily by over watering. After few attempts of growing curry leaves, thulasi and omavalli, I stopped trying.

This adamant creeper is easily surviving even under those conditions. As mom says, it is ‘மண் கிவிங்கி – mannu kivingi’, which means grows on it’s own with less care. I was wanting to make thogayal, but suddenly remembered dosai and thought will try and share here too.

Pirandai dosai recipe

Pirandai dosai recipe is a nutritious breakfast with the goodness of adamant creeper which has loads of health benefits. Quick video, step by step pictures recipe.

• 1/2 cup pirandai (adamant creeper, chopped)
• 2 cup idli rice
• 2 cup Raw rice
• 1 tsp Fenugreek seeds
• Salt as needed

1. Wash and soak rice, dal and fenugreek seeds for 3 hours. You can soak together, but I haven’t done much before, so soaked separately itself.
2. Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchi and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
3. Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
4. Once done, chop roughly.

5. In a mixer or wet grinder, add pirandai and soaked items. Grind to a smooth batter. Wipe the sides initially to let all get blended together. I added lastly, but I guess adding first pirandai will be a good idea. Or at least all together. Add salt lastly while grinding.

6. Keep overnight for fermentation. Mix well and make dosai. Dilute with little water if needed.
7. Spread over hot tawa just like we do with regular dosa batter. Once golden, flip and cook until both sides are cooked well.

• Do not add more pirandai than mentioned. As it may give itchy feel.
• The batter should ferment well to get rid of the itchy feel.
• Use tender shoots than the older base part of the plant.
• You can grind just like idli batter and add pirandai in rice while grinding. Can be made idli too.

Pirandai dosai method:

1. Wash and soak rice, dal and fenugreek seeds for 3 hours. You can soak together, but I haven’t done much before, so soaked separately itself.
2. Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchi and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
3. Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
4. Once done, chop roughly.
5. In a mixer or wet grinder, add pirandai and soaked items. Grind to a smooth batter. Wipe the sides initially to let all get blended together. I added lastly, but I guess adding first pirandai will be a good idea. Or at least all together.
6. Keep overnight for fermentation. Mix well and make dosai. Dilute with little water if needed.
7. Spread over hot tawa just like we do with regular dosa batter. Once golden, flip and cook until both sides are cooked well.

Serve with your favorite side dish. I served with kothamalli poondu podi.

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