Pirandai Dosai –Pirandai Recipes - Adamant Creeper Dosa Recipe

I have an adamant creeper plant in my balcony garden. Adamant creeper is called as Pirandai in Tamil. I have given its name in all the languages and its amazing health benefits below. Please check it. As its rich in Vitamin C and Calcium which is good for bones, I try to include pirandai in my cooking atleast once in a month. Usually I make pirandai thogayal for rice. But this time, I wanted to try some other recipes with it. So as usual, I started my experiments with this healthy and yummy pirandai dosai recipe. As I expected, it came out very well in the first attempt itself.

Actually no one in my family was able to find that pirandai is added in this dosa recipe. It was tasting like usual dosas. To make it more flavorful with a green look, I added some coriander leaves, green chilli and ginger. But you can skip all these ingredients and make a plain piranadi dosai too. So friends, if you are looking for some healthy pirandai recipes apart from chutney and thogayal, do try this pirandai dosa recipe. I am sure you will love it like us. This pirandai dosa batter can be refrigerated and used for 2 days.

Lets see how to make this healthy adamant creeper dosa/ Pirandai dosai recipe with step by step pictures along with its health benefits and names in different languages.

Also check out my Pirandai kuzhambu if interested !

Name of Adamant creeper in different languages

English: Adamant creeper, Bonesetter, Devil's Backbone, Veldt Grape.

Hindi: Hadjod, Hadjor, Asthisrumgala

Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട

Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.

Tamil: Pirandai-பிரண்டை

Telugu: Nalleru, Gudametige, Kokkitaya-ralu

Health benefits of Pirandai / Adamant creeper

As pirandai has amazing health benefits, I wanted to share it with you all !

Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.

Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.

Pirandai recipes are useful for people with indigestion issues, flatulence, nausea, cough and piles.

Always grease your hands with sesame oil to avoid your hands from itching.

Use tamarind in all pirandai recipes else it will make your tongue itchy.

Pirandai dosai recipe / Adamant creeper dosa

Pirandai dosai recipe / Adamant creeper dosa for breakfast and dinner. Its a healthy dosa recipe !

 

Cuisine: South Indian

Category: Main course

Serves: 10

Prep time: 16 Hours

Cook time: 10 Minutes

Total time: 16H10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice - 1.5 cups Urad dal - 1/4 cup Methi seeds - 1/2 tsp Pirandai / adamant creeper - 1/4 cup Coriander leaves - 1/4 cup Green chilli - 2 Ginger - 1 inch piece Salt & water - as needed

HOW TO MAKE PIRANDAI DOSAI

1. Grease your hands with sesame oil generously and clean the pirandai.
2. Chop the nodes, head and tail portion. Discard it. Now remove the ridges using a knife or peeler.
3. Wash it well and chop into 1 inch pieces.
4. Wash and soak rice, urad dal and methi seeds for 4 hours.
5. In a mixie jar, grind pirandai, coriander leaves, green chilli, ginger to a coarse paste.
6. Add the soaked rice and dal. Grind to a smooth paste and collect in a vessel.
7. Cover and ferment it overnight or minimum 12 hours.
8. The next day, add salt and mix the batter well.
9. Make thin or thick dosa as per your liking. Enjoy with coconut or tomato chutney !

METHOD - STEP BY STEP PICTURES

To clean pirandai / adamant creeper, apply sesame oil/ gingely oil all over your hands and palm generously to avoid itching. Alternately you can wear some thick gloves and clean it. You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step. Take the pirandai and break the nodes. Chop the head and tail portion. Remove the fibers if any. Now remove the ridges of pirandai using a knife or peeler. Discard it. Wash it well and chop into small pieces of 1 inch length. Measure 1/4 cup from it and set aside. Set aside. Take a bowl and add rice, urad dal, methi seeds. Wash it well and soak it for 4 hours. Wash and take the chopped pirandai, coriander leaves, ginger and green chilli in a mixie jar. Grind coarsely adding little water. Now add the soaked rice, urad dal and methi seeds. Grind everything to a smooth paste adding required water. Make the batter thick. Do not make it too watery. Transfer the batter to a bowl. Cover and let it ferment for 12 hours or overnight based on the weather conditions in your place. I kept it for 16 hours. The next day, batter would have been raised. Now add required salt and mix well. Adjust the consistency of batter by adding little water if needed. Heat a dosa tawa and pour 1/4 cup of water, lower the flame and wipe the dosa tawa completely. Now pour a ladleful of dosa and spread it thin or thick as you like. Cook till 3/4th and then drizzle with sesame oil/ gingely oil or ghee all over the dosa. Flip and cook both the sides and remove in a plate. Enjoy with coconut chutney or tomato chutney. I liked it with  raw onion chutney !

Note

I used coriander leaves, green chilli and ginger to give a nice flavor and color. You can add a small piece of tamarind if you like but I din't use it. You can skip all the other ingredients and use pirandai alone to make this dosa batter. There is no need to saute the pirandai in oil before grinding. As we are fermenting the batter, it doesn’t have the itchy feeling while you eat. Make sure the batter is well fermented. Leave it for 12 to 16 hours based on the weather.  People living in cold countries can keep the batter inside the oven with lights on or cover the batter bowl with a blanket and keep it over the gas burner after switching it off. Keep it over night. It helps to ferment the batter well. You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step. While making dosa, drizzle it with sesame oil or ghee as pirandai generates body heat. Oil or ghee helps to balance it. Use ghee if giving for kids.

 

Yummy, healthy pirandai dosai is ready to relish. Make it thick or thin and enjoy !