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Vallarai Keerai Dosai | Indian Pennywort Dosa

Vallarai Keerai dosai. Vallarai keerai dosai is prepared with regular dosa batter which is then mixed with the Vallarai puree and flavors are enhanced with onions, cumin and black pepper corns.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Srividhya G


  • Dosa Batter - 5 cups
  • Vallarai Keerai - 2.5 cups Tightly packed
  • Chopped Onion - 1/4 cup
  • Pepper Powder - 1/2 tsp
  • Salt - as required I added about 3/4 tsp
  • Oil - for preparing dosa
  • Water - 1/4 cup add as required
  • For Tempering
  • Oil - 1 tsp
  • Cumin Seeds - 1 tsp
  • Pepper Corns - 1 tsp


  • Wash the spinach nicely with cold water and then at least twice with warm water.
  • Discard the stems and puree it in a blender along with pepper powder by adding 1/4 cup of water on required basis.
  • Now add this puree and salt to the dosa batter.
  • Mix them well.
  • Add the chopped onions and do the tempering.
  • Heat a pan or tempering ladle and add oil.
  • Once the oil is hot, add the cumin and pepper. As the cumin starts to splutter, add it to the dosa batter.
  • Mix all the ingredients and check for salt at this stage. Adjust accordingly.
  • Now heat the dosa pan and once hot, add a ladle full of dosa and spread it evenly.
  • Add oil around the dosa and let it cook for about 45 to 50 seconds.
  • Now carefully flip them and let it cook for about 30 seconds on the other side. (I usually do not add oil after flipping)
  • When both sides are cooked, fold the dosa and remove from the pan. Repeat the same for the remaining batter.
  • (For the kiddo, I add the cheddar cheese mix on top and let it melt before folding)


The dosa will have slight hint of bitter taste. If you don’t want to puree the spinach raw, you can blanch the spinach or microwave the spinach for couple of minutes before pureeing.
Green chillies can be added while adding the tempering.
Adjust the salt as per your preference.
If the batter is too sour, add a pinch of baking soda.