PIRANDAI DOSAI

Pirandai, popularly known as Adamant creeper, Veldt grape or Devil's backbone has numerous health benefits( click here for more scientific information). It is commonly grown in backyards of many households in India and primarily finds appearing in and as Thogayals (South Indian style Chutneys) during menus prepared on Shrarthams/ Memorial Ceremonies. Otherwise, this herb is one among the neglected group. It helps aid indigestion and in treating sprains.
Extract from this plant is traditionally used in preparing Appalams ( Lentil crisps). The mature nodes have an itchy nature and needs to be handled carefully. Washing the nodes in starch water or greasing palms with a little oil helps.

Infact, this herb is also a popular medicinal one in Traditional Chinese Medicine (TCM).  I see many homes in Singapore grow them outside their houses over the iron banisters.


Coming to the recipe... My MIL gave a simple make over to the regular and otherwise staple Dosai and we all gave a 'thumbs up' to it. This one joins my breakfast list henceforth. 


Preparation Time: 4- 5 hrs
Cooking Time: 20 mins
Fermenting time: Overnight or 6 hrs plus
Category: Breakfast, Tiffin
Spice level: Mild
Difficulty level: Easy
Cuisine: South Indian
Yield: 12 medium sized 
Source : Thozhi
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 90
% Daily Value *
Total Fat 1 g1 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 14 mg1 %
Potassium 89 mg3 %
Total Carbohydrate 17 g6 %
Dietary Fiber 2 g10 %
Sugars 1 g
Protein 3 g6 %
Vitamin A1 %
Vitamin C8 %
Calcium3 %
Iron5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the US. FDA
INGREDIENTS
  • 1 cup raw rice
  • 1 cup par boiled rice
  • 1/2 cup Urad dhal
  • 1 tbsp Fenugreek seeds
  • Fistful of Pirandai /Veldt grape/Adamant creeper 
  • 2 sprigs curry leaves
  • 5-6 green chillies
  • Fistful of coriander
  • a generous dash of Asafoetida
  • Salt to taste
METHOD
  • Wash and soak Raw rice, parboiled rice, Urad dhal and fenugreek seeds for 4-5 hrs.
  • Grind to a smooth batter and set aside to ferment.The original recipe suggests that the batter be used instantly. But somehow we don't prefer the flat taste from the soaked rice. 
  • Break the nodes and peel the fibre. Grind into a smooth paste along with green chillies, curry leaves, coriander with a pinch of salt.
  • Add the paste to the batter and stir to combine. Go ahead and make Dosas. Spread the batter into thin swirls for a crispy crepe or pour out a thick portion, do not spread and cook on slow flame for a spongy version.
  • Serve with Coconut chutney.




Comments

  1. thanks for sharing this traditional recipe..never tried before

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  2. Not sure what is pirandai. If its grown easily in Singapore, it should be the same here in Malaysia. Wish I could have seen the pic, never mind, will google to find out. Certainly this dosa with it so good.

    ReplyDelete
    Replies
    1. Thank you Nava. And sorry about not sharing a picture. Will do soon. And yes. It's found in abundance in Singapore and Malaysia.

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    2. Hi Sowmya, pls can u suggest where v get in Singapore?...was searching 4 it....

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    3. Thanks for visiting me Josephine. This is a creeper found in many places , to be precise many locals also grow it in their pots. Just break a stalk and put it in your pot and it will grow just like that dear. Else , I ll give you. Where do u live in Singapore?

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    4. Thanks for Ur reply..Will check at my surroundings..staying at sengkang .

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    5. Thanks again. That reminds me to upload a picture of Adamant creeper. Will do soon. For now, kindly Google or ping me on my mail id. I ll take a picture and mail it to u for reference

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  3. this is new to us. thank you.

    ReplyDelete
    Replies
    1. My pleasure and thanks much. Do try and leave your feedback

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  4. What a vibrant looking healthy dosa...got to try it out for sure!!

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  5. Pirandai it is very good to health. Now I started to grow in my house in chennai. Everyone should grow this plant. It is alternative to calcium tablets.
    If u eat pirandai for 3 months u wont get any bone related problem. I got advised by siddha doctor. So don't spoil ur liver n kindney by taking lot of medicines, especially old people.

    ReplyDelete
  6. Pirandai it is very good to health. Now I started to grow in my house in chennai. Everyone should grow this plant. It is alternative to calcium tablets.
    If u eat pirandai for 3 months u wont get any bone related problem. I got advised by siddha doctor. So don't spoil ur liver n kindney by taking lot of medicines, especially old people.

    ReplyDelete
  7. Nice information. Thanksfor sharing. Pirandai is a perennial plant of the grape family. Pirandai is rich in vitamin C and vitamin E. Pirandai is used like a herb and is included in many traditional medicines, particularly in Ayurveda system for a long time. Pirandai is a blood purifier. It helps to reduce hunger and prevents craving for more food. This helps the body to use already stored fat as energy.It is used to treat stomach disorders. Kaavidesam is the Exclusive Online Store for Traditional Herbal Pirandai

    ReplyDelete

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Thanks for your understanding

Happy Cooking
Sowmya

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