Pirandai Dosai


Dosa (or Dosai) is aneasy to make South Indian breakfast (infact anytime) dish. Here is an even more healthier option to the hugely popular dish.

Pirandai Dosai
Image via The Hindu

Parboiled Rice – 1 cup
Urad Dal – 1 tblsp
Vendhayam – 1 tsp
Pirandai – 100 gms
Curry Leaves – few
Coriander Leaves – handful
Salt as per taste

1. Soak the rice, dal and vendhayam overnight.
2. Drain well and grind to a thick batter.
3. Just before removing, add the remaining ingredients.
4. Grind well and remove.
5. Heat a nonstick tawa over medium flame.
6. Pour a ladleful of the batter and spread evenly.
7. Apply oil around the edges and cook on both sides.
8. Remove and serve with chutney or sambar.

Tip: You do not have ferment this batter. Can be used immediately.


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  1. Leela Manilal

    Will you explain what is this Pirandai.


    • Praveen Kumar

      Pirandai is a plant/creeper and is called Adamant Creeper/Devil’s Back Bone/Veldt Grape in English and it’s botanical name is Cissus quadrangularris. Quite commonly used in villages and traditional South Indian cooking.

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