Vallarai Keerai Dosai – Vallarai (brahmi leaves) also known…Indian Pennywort is a very healthy and nutritious greens… my happiness knew no bounds when i spotted this in a Chinese market…. many recipes were boggling in my head. Made simple vallarai keerai poriyal one day and this quick dosai was another attagasam!
You can find Vallarai (in tamil) in stores near you but with a different name in different language… here are a few which will be helpful to hunt for these healthy greens. Asian Pennywort / Indian Pennywort, Gotukola in Sinhalese, Ji Xue Cao in Chinese, Thai, Vietnamese… Brahmi in Sanskrit
- Vallarai Keerai Leaves – 3 cups (tightly packed)
- Green Chilies – 2
- Ginger – a tiny piece
- Cumin seeds – 1/2 teaspoon
- Dosai Batter – 2 cups
Lets see how to make this vallarai keerai dosai…
The leaves of the vallarai keerai will look like these… tender stalks are edible too.
Wash and rinse in cold water to remove all the dirt.
Grind the leaves with green chilies, ginger and cumin seeds.
You may add little water to grind to a smooth paste.
Mix this green paste with dosai batter. (No need to add salt, dosai batter already has salt in it)
Make dosa over a hot iron tawa, flip and cook. Fold and serve.
- Makes 5 to 6 dosas.
- You may top it with raw onions or mix it with onion, coriander and curry leaves.
- Spinach Keerai Masiyal
- Keerai Thandu Kootu
- Arai Keerai Masiyal
- Mulai Keerai Paruppu