Pirandai Dosai Recipe

By | Published , Last Updated on | Dosa | 2 Comments

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.


Feel free to comment or share your thoughts on this Pirandai Dosai Recipe from Awesome Cuisine.

2 thoughts on “Pirandai Dosai

  1. Praveen Kumar said on April 9, 2016 at 8:32 pm

    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.

  2. Leela Manilal said on April 8, 2016 at 2:07 pm

    Will you explain what is this Pirandai.


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