pea eggplant recipe (Dosa)/thuthuvalai dosai

pea eggplant recipe (Dosa)/thuthuvalai dosai

pea eggplant recipe/thuthuvalai dosai recipe

Thuthuvalai keerai is a medicinal herb good for cough,asthma ,cold !a good natural remedy and to list has many medicinal properties…

My mom told me once that my paati(grand mother) used to make rasam out of this pea eggplant /thuthuvalai but I never had a chance to have it.After many years I learnt this traditional rasam recipe from one of my lovely neighbor friend and got it done!!from time to time I make it “realizing” its natural goodness . Iam not posting pea eggplant  rasam /thuthuvalai rasam recipe now!!pea eggplant recipe/thuthuvalai dosai recipethe idea of making pea eggplant/thuthuvalai dosa recipe came from one of my favorite Revathi Shanmugam’s cook book!Her cooking method’s “always has and have been” a mental stimulation. It’s little tricky job cleaning the herb,should be very careful when cleaning because not only the stems have thorns it is there even in leaves.I prefer to clean it with help of scissors holding the thorn-less stem area with one hand.Its not like fermenting normal idli dosa batter(it’s totally different)it will have its own characteristic!!but can be enjoyed with any spicy chutney’s of your choice,I prefer spicy coconut chutney the best..

pea eggplant recipe (dosa)/thuthuvalai dosai

INGREDIENTS:

Raw rice/pacharisi – 1 cup
Par-boiled rice(pulungal arisi) – 1 cup
Salt to taste
Red chillies – few
Pea eggplant/thuthuvalai – 1 cup(leaves)
Gram dhal/kadala paruppu – 1 tbsp
Toor dhal/thuvaram paruppu – 1 tbsp

METHOD:

 

1.Sort out thuthuvalai leaves alone and wash it to make one cup.
2.Soak Gram dhal,toor dhal and both rice for three to four hours.
3.Then grind it along with thuthuvalai and red chillies to a smooth batter by adding salt at the end.
4.Leave it to ferment for 4-6 hours and then make it to a  batter,so that you can pour it as thick dosa’s.
5.Now heat dosa tava spread the batter when it forms bubbles add little oil, bring it to medium flame close with a lid and cook till done.
6.Serve with spicy chutney’s preferably coconut chutney.

pea eggplant recipe (Dosa)/thuthuvalai dosai

Total Time: 9 hours, 10 minutes

pea eggplant recipe (Dosa)/thuthuvalai dosai

Ingredients

  • Raw rice/Pacharisi - 1 cup
  • Par-boiled rice(pulngal) - 1 cup
  • Salt to taste
  • Red chillies - few
  • Pea eggplant/thuthuvalai - 1 cup(leaves)
  • Gram dhal/kadalai paruppu - 1 tbsp
  • Toor dhal/thuvaramparuppu - 1 tbsp

Instructions

  1. Sort out thuthuvalai leaves alone and wash it to make one cup.
  2. Soak Gram dhal,toor dhal and both rice for three to four hours.
  3. Then grind it along with thuthuvalai and red chillies to a smooth batter by adding salt at the end.
  4. Leave it to ferment for 4-6 hours and then make it to a batter,so that you can pour it as thick dosa's.
  5. Now heat dosa tava spread the batter when it forms bubbles add little oil, bring it to medium flame close with a lid and cook till done.
  6. Serve with spicy chutney's preferably coconut chutney.

Notes

Its not like fermenting normal idli dosa batter ,it will have its own characteristic!!but can be enjoyed with any spicy chutney. Can add more chillies according to your own spice level. Even green chillies can be added instead of red chillies. Bring the batter to the consistency that you can pour as a dosa. I prefer to clean it with help of scissors holding the thorn-less stem area with one hand.

Here are the links of my blog hop friends:

1.Jayashree  from evergreendishes

2.Ritu from scrumptiousyummyrecipe

3.Poornima from poorniseasycookbook

4.Deepa from vegindiancooking

5.Anu from easybitesonline.com

6.Piyali from mytrystwithfoodandtravel

7.Shuba from Meri rasoi

8.And am connecting to link up page

 

16 thoughts on “pea eggplant recipe (Dosa)/thuthuvalai dosai

  1. thank you for introducing us to this thuthuvalai keerai recipe and its benefits to us Vani. With all its benefits and your explanation as to how to clean it – very helpful. Beautiful pictures again:) If I do come across this keerai – I will surely try this recipe!

  2. This is very innovative, extremely creative adding such exciting variations with local herbs. As you rightly put in the very beginning just like your favourite author says these recipes are food for our mind too. Although I have never come across this leaf I shall now try to find out and as always your superior pictorial description has got me wanting to try this dish. A double thumbs up from me.

  3. Considering health benefits, this recipe scores very high. You have shared excellent presentation and narration of this recipe.
    I would be very grateful if you can provide me Hindi or Marathi name of these pea egg plant leaves.
    Another thing how to taste which leaves to pick for. Are they sour in taste like methi (fengrueek leaves) or tangy in taste like sorrel leaves.

    1. Hi deepa,
      You have asked for hindi or marathi name for the herb – its “mothiringnee, thoodalam”
      In southern parts of India it is found in abundance and the usability is only with leaves not the stem(in cooking).
      Even the leaves have small thorns.Slightly bitter in taste but it causes irritation to throat when swallowed raw!should be cooked before having it.

  4. Dear Vani,
    Very delicious and healthy Dosai recipe. I would want to know the hindi name for the Pea Eggplant leaves so that I can search for them in the Indian store.. Great Job Vani..

Leave a Reply

Your email address will not be published. Required fields are marked *