Priandai Idli/dosa recipe with step by step pictures.
Pirandai is known as “Adamant Creeper” or “Veldt Grape” or “Devil’s Backbone” in English. It has many health benefits and the one which I read in one of my Facebook group is it helps to prevent osteoporosis. It is the best medicine for it, so people suffering from this disorder consume this easy herb at least once a week. The only place I saw it during our Xmas vacation last year in my FIL's coconut yard. It was seen in abundant there and thought to take some while returning Chennai. But I didn't take.
To say the truth I haven't seen or eaten it before or after marriage.
After seeing many health benefits about this herb I decided immediately to buy and try recipes with it. While reading many blogs I noticed they all have mentioned about the itching it gives while cutting and in the throat if not sauteed well. I saw many thogayal recipes with it. Since my kids are not thogayal fans I searched and ended up here to make this idli/dosa batter.
I was so doubtful whether the idli would bring itching in the tongue or throat as this creeper was ground raw. But nothing like it and I couldn't feel any taste in the idli/ dosa. So go ahead and make this and serve with your favorite sambar/chutney.
The original recipe used both idli rice and raw rice but I always prefer making idli only with idli rice and hence omitted raw rice. But you can use if you use it in your batter.
How to clean Pirandai:
- As it causes itching in hand, apply some coconut/gingelly oil before cutting it.
- Using a sharp knife cut the veins/ fiber along the sides of it. THen cut into pieces, wash and use it.
Let us see how to make the batter.
Soaking time:2-3 hours
Fermentation time: 8 hours or overnight
Cooking time: 10mins
Recipe Cuisine: Indian
Recipe type: Breakfast
- Idli rice- 2 cups
- Urad dal-1/2 cup
- Methi seeds-1/2 Tsp
- Pirandai-1/2 cup ( cut & cleaned)
1. Soak rice, dal-methi seeds separately for 2-3 hours.
2. Drain and first grind dal-methi to a fine paste. transfer to a vessel.
3.Then add drained rice and first grind it, then add pirandai and grind it well.
4. Transfer to the same vessel. Add salt and mix well. Leave it to ferment for 8hours or overnight.
5. The fermented batter would have nicely rose up with bubbles. Mix it well.
6. Grease idli pan, scoop batter into it and steam for 10 mins.
7. When done take from it and serve with sambar or chutney or both.
- To make dosa slightly dilute the batter with water and make it.
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