Vallarai keerai dosai recipe, Brahmi leaves dosa

Vallarai keerai dosai/ Brahmi leaves dosa is a delicious green colored dosa with lot of health benefits. Yes as we all know that all the green leafy veggies are rich in iron and vitamins this particular leafy veggie is an excellent brain/memory booster, also has antioxidants antioxidants essential for healthy living, reduces stress, anxiety, regulates blood sugar and much more benefits to our health. These leaves are easily available in India so do try making recipes.

So after many years I came across this leafy veggie after a friend bought it in a store in fremont, so the very next week I purchased this and tried making this dosa with my mom’s recipe for breakfast and it was super hit. I served this dosa with kara chutney as it tastes great with this keerai dosa.

Coming to the recipe this dosa uses the regular dosa batter and just the vallarai keerai mixture will be added to it. This dosa gets best taste and texture when made with fresh dosa batter. Sounds simple right? So let’s get to the making!

Vallarai keerai dosai recipe, Brahmi leaves dosa

2019-12-19 21:42:47

Serves 3

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Vallara keerai/ Brammi leaves – 1 small bunch
2. Ginger – 1 small chunk
3. Green chilli – 1 or 2 (depending on spice level)
4. Cumin seeds – ½ tsp
5. Dosa batter – 3 cups (homemade batter)
6. Salt – ¼ tsp (optional, if batter needs)
7. Oil – ½ tsp oil+ oil needed for dosa

Note

* 1 cup = 235 ml

Instructions

Pluck vallarai leaves and discard its stem. Wash the leaves thoroughly and keep it aside.
Heat ½ tsp of oil in a pan to it add cumin seeds, ginger and, green chili. Saute them for a minute then add washed vallarai keerai leaves/ brahmi leaves. Saute well until the leaves shrink in quantity and nice aroma is released. This should take about 5 minutes. When the leaves look sauteed remove the pan from heat and allow it to cool down.
When the keerai/ spinach mixture has cooled down add it to a blender along with 2 to 3 tbsp of dosa batter and grind it into fine paste. Do not add water while grinding just add dosa batter to achieve paste like texture.
Now add this spinach mixture to 3 cups of dosa batter. Mix well. (Add spinach mixture little by little as we don’t want the mixture to be overpowering)
Now heat a dosa pan, spread a ladle of batter in round shape to make dosa in medium flame. Drizzle oil around dosa and cook. When the sides start browning flip dosa gently and cook till done. Fold dosa and serve it hot with kara chutney.

Notes

1.Dosa batter will get very watery if you add water while grinding vallarai keerai mixture. Check for salt after adding spinach mixture.
2.After adding the keerai paste to the batter the texture of dosa gets little soft so flip it gently.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Vallarai keerai dosai with step by step images

Pluck vallarai leaves and discard its stem. Wash the leaves thoroughly and keep it aside.
Heat ½ tsp of oil in a pan to it add cumin seeds, ginger and, green chili. Saute them for a minute then add washed vallara keerai leaves/ brahmi leaves. Saute well until the leaves shrink in quantity and nice aroma is released. This should take about 5 minutes. When the leaves look sauteed remove the pan from heat and allow it to cool down.
When the keerai/ spinach mixture has cooled down add it to a blender along with 2 to 3 tbsp of dosa batter and grind it into fine paste. Do not add water while grinding just add dosa batter to achieve paste like texture.
Now add this spinach mixture to 3 cups of dosa batter. Mix well. (Add spinach mixture little by little as we don’t want the mixture to be overpowering)
Now heat a dosa pan, spread a ladle of batter in round shape to make dosa in medium flame. Drizzle oil around dosa and cook it well. When the sides start browning flip dosa gently and cook till done. Fold dosa and serve it hot with kara chutney.