Mudakathan Keerai Adai / Balloon Vine Leaves and Multi lentil Crepes

Mudakathan Keerai Adai

I found a lady selling herbs and greens in the local market. She sells greens, herbs and some flowers for curing the diabetes. I even saw pirandai among other greens. The moment I saw these greens, my eyes opened widely like a child seeing bundle of chocolates :-). I came to know that she is selling them on daily basis after a small talk with her. If at all you stay near Ashok Nagar, Chennai, just get in touch with me, I will help you to get those herbal greens.

Fine, today it is Adai Dosai using Balloon vine leaves (called as Mudakathan Keerai in Tamil). Knowing the health benefits of this green, enquired the ways to include it in our diet from my grandma. As per her, both the fruit and leaves can be used to prepare recipes and she suggested few traditional recipes. Grandma's are from the heaven for sure.

Few health benefits of this creeper are (It is used for making medicines for the treatment of the below)

1) For the treatment of Stiffness of the limbs
2) For the treatment of Anemia and Asthma
3) For the treatment of cough

If you need a simple version of this dosa? Please visit my Mudakathan Keerai Dosai recipe.

Mudakathan Keerai Adai

Basic Information:
Preparation Time: 15 minutes
Soaking Time: 3-4 hours
Cooking Time: <5 minutes for each Adai
Serves: 6

Balloon Vine Leaves Adai


For Batter:

Raw rice - 1/2 cup
Idly Rice - 1/2 cup
Toor Dal - 1/3 cup
Channa dal - 1/4 cup
Yellow moong dal - 1/4 cup
Urad dal - 2 tablespoons
Dry red chilli - 6 no.,
Salt - to taste
Asafoetida - a generous pinch
Water - 2 cups (Approximately) or as required

To Mix with Batter:

Mudakathan Keerai - 1 cup, roughly chopped and optimum packing
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Green chilli - 1 no., finely chopped
Small Onion / Shallots - 1/4 cup, finely chopped
Ginger - 1 teaspoon, finely chopped
Curry leaves - 2 springs
Coriander leaves - 2 springs


1) Soak all the ingredients given under batter for 3-4 hours or overnight.
2) First, grind raw rice, idly rice and dry red chilli together. Add little water to help grinding.

How to make Mudakathan Keerai Adai Recipe-stp1

3) Secondly grind all the remaining dal together to a coarse, thick pouring batter kind of consistency.

How to make Mudakathan Keerai Adai Recipe-stp2

4) Mix both the batters together.
5) Add finely chopped balloon vine leaves to the batter. Add salt to taste and asafoetida.. Mix well. Taste the salt and adjust if required, add little more water. The batter should be little thick yet be pourable.

How to make Mudakathan Keerai Adai Recipe-stp3

6) In a pan, heat oil. Add mustard seeds and cumin seeds, allow it to splutter.
7) Add green chilli, onion and ginger. Saute till the onion becomes soft.

How to make Mudakathan Keerai Adai Recipe-stp4

8) Transfer the entire content from the pan to the batter.
9) Finely chop the curry leaves and coriander leaves and add to the batter and mix well. Now the adai Batter is ready.

How to make Mudakathan Keerai Adai Recipe-stp5

10) Heat the skillet. Spread some oil on the surface of it. When you sprinkle water on the skillet it raises a typical sound and the water disappears immediately. Its the right time to pour a ladle of adai batter. While spreading out the batter, gently spread the batter from the center towards the end of the pan in an uniform motion.
11) Drizzle oil on to the corners of the dosa.

How to make Mudakathan Keerai Adai Recipe-stp6

12) When one side of the dosa is cooked, turn/flip to other side and allow it to cook.
13) When both the sides are cooked, transfer the dosa to the serving plate and serve with any of your favorite chutney or jaggery.
14) We had it with sambar, ellu podi and onion chutney.

Balloon Vine Leaves Adai


1) Pluck only the leaves from balloon vine leaves and chop it finely.
2) Increase or decrease the red chillies and green chilli quantity as per the spiciness of the one you use.
3) If you have left over batter, keep refrigerated and use it within a day.
4)  Batter Consistency is your choice. Make it thick for thick Adai, thin for crisp adai.

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Ellu Podi Recipe / Sesame Seeds Powder

If you have noticed my blog closely, then you might have noticed how much my family likes pickles and spice mix. Here by spice mix I mean the powder/podi which we use for rice and idly or dosa. Few podis go well with rice and few with idly or dosa. Few go well with both and Ellu podi is one such kind.

My MIL brought large quantity of sesame seeds from our native. She washed it well, cleaned, removed the stones (as it is procured directly from the farm fields) and sun dried for couple of days before storing it. If you handle it in a proper way, sesame seeds stay good for many years. I have seen my grandma preparing ellu urundai out of these sesame seeds which were harvested 4 years back.

Either me and my MIL always make podi's in small quantity with available ingredients as and when required knowing the purpose that it would serve during the rush hours and on the other hand, lazy hours as well. When prepared in small quantities it is to maintain its freshness and aroma. So by now you could guess what we prepared this time ? ;):P

How to make Ellu Podi Recipe

Basic Information:
Preparation Time: 15 minutes
Makes: 2 cups (approximately)



Sesame Seeds / Til seeds / Ellu - 1 cup
Urad dal - 1/4 heaped cup
Channa dal - 1/4 heaped cup
Dry red chilli - 7-10 nos., or as required
Garlic - 3 cloves
Asafoetida - 1/4 teaspoon
Salt - to taste


1) Dry roast sesame seeds in medium flame till it splutters.
2) Dry roast urad dal and channa dal separately till golden brown in colour.

How to make sesame seeds powder Step1

3) Dry roast the dry red chilli without allowing it to turn brown.
4) Cool down all the roasted ingredients. First, make a coarse powder of urad dal, channa dal and dry red chilli.

How to make sesame seeds powder Step2

5) Add roasted sesame seeds, garlic, asafoetida and salt. Powder it well.
6) Make sure there are no lumps of garlic before you are done grinding.
7) Taste and adjust the salt if required.

How to make sesame seeds powder Step3

8) Store it in an air tight container.
9) Serve with hot steamed rice, idly or dosa.



1) Black or white sesame seeds can be used for making this powder.
2) Adjust Dry red chilli quantity as per your taste.
3) If you find the sesame seeds's taste is dominating, then increase the quantity of urad dal and channa dal.

Creamy Corn Salad / Sweetcorn Mayo Salad

Creamy Corn Salad

I love reading. My father is my inspiration on me having cultivated this habit. He has a good collection of books and he reads something new everyday whenever he gets a break in the day and before he goes to sleep. He even motivates me to write a topic on anything that I've read. This reading and writing habit has grown and as a result of it, some of my articles were published in few monthly magazines.

My friend Priya and I used to send multiple stories and would eagerly wait for the next month's magazine issue to check our article has been published or not. In the year 2010, we won an award from a famous children magazine for contributing many articles.

My writing habit stopped slowly, when I moved to Chennai. Initially I was longing to read, missed my favorite library, the books but slowly adopted to the busy running life of this city. I almost stopped reading except my school and college books. That inturn degraded my writing skills. Now, I feel sad that I almost lost the capability of writing good articles.

Creamy Corn Salad

Couple of months ago, I just wanted to resume my reading habit and a bit of motivation from husband, just completed a book yesterday.  Feeling little happy that I acheived my goal to some extent. It is all happened , because husband got me a kindle app in my phone and suggested good books. Hope my reading interest remains sustained for a long time.

Fine. Let me come to today's recipe - Creamy Sweetcorn Salad. Usually before the week starts, I align my post one by one for the upcoming week (most of the time) and as per this schedule, seasonal South Indian gravy was supposed to be posted today. But after making some minor changes in the plan, I am here to present a healthy, creamy salad that is treating you now. Hope you all like it.

Sweetcorn Mayo Salad

Basic Information:

Preparation Time: 15 minutes
Serves: 2


Fresh Sweet corns- 2/3 cup
Green capsicum / Green bellpepper - 1/4 cup, finely chopped
Carrot - 1/4 cup, finely chopped
Red onion - 1/4 cup, finely chopped
Tomato - 1 no., deseed and finely chopped
Mayonnaise - 1/4 cup or as required
White pepper powder / Black pepper powder - to taste
Salt - to taste


1) Wash the sweetcorn and steam it for 5-7 minutes.You can also place the sweet corns in a microwave safe bowl with water to cover the sweet corns and microwave it for 7-10 minutes or until it becomes soft and well cooked. The time might vary depending on the type & power output of microwave. Once cooked, transfer the sweet corns to the small mixing bowl.
2) Meanwhile, finely chop rest of the vegetables.
3) Mix all the ingredients in the mixing bowl.

How to make creamy Corn Salad Steps

4) Add salt, ground black pepper powder and Mayonnaise of your choice. Mix well.
5) Serve immediately.

Sweetcorn Mayo Salad


1) Add Mayonnaise just before serving. Otherwise the water content that gets released from the vegetables may change the taste of it and also loose the creamy texture.
2) Any choice of vegetable can be added to this salad.

Barnyard Millet Tomato Rice / Kuthiraivali Thakkali Sadam

Barnyard Millet Tomato Rice
Memories are rolling back to my childhood days as I am writing this recipe. The memory of the simple recipes what my grandma prepared those days using millets. I remember I last consumed kuthiraivali sadam (Barnyard millet rice) by her preparations. She would cook it in a traditional method – boiling the water, cooking the millet and draining the excess water once cooked using a big pot. That was the last time I had millet back at home before the millet trend started everywhere around me. There were no fancy rice recipes using millets at our home. We would prepare it how every South Indian prepares rice on daily basis these days and  consume it with any kind of gravy to accompany it.

Except the rice grains, we have been continuing the Cholam, Bajra and Ragi even now. These grains are still in frequent use back at home. My In laws and husband are not a fan of millet except what I have mentioned that we are using even now. So I cook in once in a while in small quantities for my craving. Millets are always good to eat when it is hot and freshly prepared. But I also pack it for my lunch when prepared this way. I just reheat it at my office and have with fried vadams and papadum.

Barnyard Millet Tomato Rice

Basic Information:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

Kuthiraivali Thakkali Sadam


Barnyard Millet / Kuthiraivali Rice - 1/2 cup
Oil - 1 tablespoon
Fennel seeds - 1/2 teaspoon
Star Anise - 1 no.
Bayleaves - no.
Cinnamon stick - 1 inch length piece
Cloves - 2 nos.,
Kalpasi - a small pinch
Curry leaves - 1 spring

Onion - 1 no, thinly sliced
Ginger garlic paste - 1 and 1/2 teaspoon
Tomato - 2 nos., medium size, ripe
Red chilli powder - 2 teaspoon or to taste
Coriander powder - 1 and 1/2 teaspoons
Turmeric powder - a big pinch
Salt - to taste
Water - 1 and 1/2 cups


1) Wash the barnyard millet well and soak it in water for 30 minutes. Water level just above 1 inch from the rice.

How to make Barnyard Millet Tomato Rice1

2) meanwhile, Thinly slice onion and freshly mince ginger garlic. Roughly slice tomato and grind it to a fine paste. Keep aside.

How to make Barnyard Millet Tomato Rice2

3) In a wide pan or pressure cooker, heat oil. throw the spices and let it splutter. Add curry leave.
4) Add onion and saute till it becomes soft and translucent. add ginger garlic paste and continue sauteing till it blends well with onion and the raw smell goes off. It takes few minutes.

How to make Barnyard Millet Tomato Rice3

5) Add ground tomato and cook till it becomes nice red in colour and thick.
6) Add red chilli powder, coriander powder, turmeric powder and salt. Mix well for 1 minute.
7) Add water and allow it to boil.

How to make Barnyard Millet Tomato Rice4

8) When it is boiling, drain the water from barnyard millet and add to the pan.

How to make Barnyard Millet Tomato Rice5

9) Mix well and make sure there is no lumps forming.
10) Cover and continue cooking almost 3/4th of the water content is absorbed.
11) Turn off the stove and cover it again using the lid.

How to make Barnyard Millet Tomato Rice6

12) After few minutes, you can see the remaining water content is absorbed well. Gently fluff it off and serve hot with Papadum.

Kuthiraivali Thakkali Sadam


1) Adjust red chilli powder according to its spiciness. I ground both whole dry red chilli and whole coriander seeds together and used in this rice.
2) Soak the rice for 30 minutes for softness and serve immediately once it is cooked. It tends to become dry very soon.

Eggless Tutti Frutti Muffins

Eggless Tutti Frutti Muffins

The good thing during my grocery shopping is having my hubby with me. He keeps suggesting to pick up things that would help me in my blogging. But always advices me to buy in small quantities so that nothing remains excess and goes waste. He suggests me many ingredients or dishes that he had come across on his outings with his friends.

He sometimes go crazy over few things and request to me to prepare them back at home. Last time I remembered he was asking me to make falooda. As an instant fix, I bought a  ready mix available in the shop along with that I got a couple of tutti frutti packs for decorating it and also bought an ice cream.

Before that, I made these muffins for my cousins during a regular visit to my Aunt's home. My aunt's younger son who is in primary school, asks me for a cake, the moment he sees me. Since the visit was unplanned and considering the time factor, I prepared Muffins to finish the job easier in 20 minutes.

Eggless Tutti Frutti Muffins

Basic Information:

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Makes: 12 cupcakes

Eggless Butterless Tutti Frutti Muffins


Plain yogurt / Curd - 1/2 cup
Full fat milk - 1/2 cup
Sugar - 1 cup

Baking soda - 1/2 teaspoon
Baking powder - 1 and 1/4 teaspoon
Oil - 1/2 cup
Vanilla essence - 1 teaspoon
All purpose flour / Maida - 1 and 1/2 cup + 1 tablespoon
Tutti frutti - 1/2 heaped cup


1) Preheat the oven to 180C for 15 minutes. Line the Muffin tray with liners. Save some tutti frutti for decorating(topping) and Mix the remaining with 1 tablespoon of all purpose flour. Keep aside.
2) In a wide mixing bowl, mix yogurt, milk and sugar. Mix till the sugar dissolves.

Eggless Butterless Tutti Frutti Muffins-Step1

3) Add Baking soda and baking powder. Mix well and keep aside for sometime. After sometime, you can see bubbles in the mixture.

Eggless Butterless Tutti Frutti Muffins-Step2

4) Add oil and vanilla essence. Mix it gently.
5) Add flour and continue mixing till u get smooth mixture. Do not over beat.

Eggless Butterless Tutti Frutti Muffins-Step3

6) Add the tutti frutti and gently fold it.

Eggless Butterless Tutti Frutti Muffins-Step4

7) Take a tablespoon or more of prepared batter and place it in the muffin liners. Top it with reserved tutti fruttis.
8) Bake it in the oven for 15 to 20 minutes.

Eggless Butterless Tutti Frutti Muffins-Step5

9) After 15 minutes, insert the tooth pin into it and if it comes out clean, then the cake is done.
10) Transfer immediately to a wire rack to cool completely.

Eggless Butterless Tutti Frutti Muffins


1) Mixing the tutti frutti with the flour doesn't allow it to sink in the bottom of the muffin.
2) Make sure all the ingredients are at room temperature.


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