pea eggplant recipe (Dosa)/thuthuvalai dosai

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!!the 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:

CLEAN THE LEAF ALONE AND WASH IT

DHAL AND RICE TO BE SOAKED

AFTER SOAKING FOR THREE HOURS ADD CHILLIES AND GRIND

ADD LEAVES AFTER ADDING DHAL RICE MIXTURE,FINALLY ADD SALT AND MIX

LET THE BATTER FERMENT THEN POUR AS DOSA’S

CLOSE AND COOK BY ADDING LITTLE OIL

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

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Total Time 9 hours hrs 10 minutes mins

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

 

• Sort out thuthuvalai leaves alone and wash it to make one cup.
• Soak Gram dhal,toor dhal and both rice for three to four hours.
• Then grind it along with thuthuvalai and red chillies to a smooth batter by adding salt at the end.
• 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.
• 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.
• Serve with spicy chutney's preferably coconut chutney.
  
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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