Pirandai, popularly known as Adamant creeper, Veldt grape or Devil's backbone has numerous health benefits( click here for more scientific information). It is commonly grown in backyards of many households in India and primarily finds appearing in and as Thogayals (South Indian style Chutneys) during menus prepared on Shrarthams/ Memorial Ceremonies. Otherwise, this herb is one among the neglected group. It helps aid indigestion and in treating sprains.
Extract from this plant is traditionally used in preparing Appalams ( Lentil crisps). The mature nodes have an itchy nature and needs to be handled carefully. Washing the nodes in starch water or greasing palms with a little oil helps.

Infact, this herb is also a popular medicinal one in Traditional Chinese Medicine (TCM).  I see many homes in Singapore grow them outside their houses over the iron banisters.

Coming to the recipe... My MIL gave a simple make over to the regular and otherwise staple Dosai and we all gave a 'thumbs up' to it. This one joins my breakfast list henceforth. 

Preparation Time: 4- 5 hrs
Cooking Time: 20 mins
Fermenting time: Overnight or 6 hrs plus
Category: Breakfast, Tiffin
Spice level: Mild
Difficulty level: Easy
Cuisine: South Indian
Yield: 12 medium sized 
Source : Thozhi
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 90
% Daily Value *
Total Fat 1 g1 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 14 mg1 %
Potassium 89 mg3 %
Total Carbohydrate 17 g6 %
Dietary Fiber 2 g10 %
Sugars 1 g
Protein 3 g6 %
Vitamin A1 %
Vitamin C8 %
Calcium3 %
Iron5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the US. FDA
  • 1 cup raw rice
  • 1 cup par boiled rice
  • 1/2 cup Urad dhal
  • 1 tbsp Fenugreek seeds
  • Fistful of Pirandai /Veldt grape/Adamant creeper 
  • 2 sprigs curry leaves
  • 5-6 green chillies
  • Fistful of coriander
  • a generous dash of Asafoetida
  • Salt to taste
  • Wash and soak Raw rice, parboiled rice, Urad dhal and fenugreek seeds for 4-5 hrs.
  • Grind to a smooth batter and set aside to ferment.The original recipe suggests that the batter be used instantly. But somehow we don't prefer the flat taste from the soaked rice. 
  • Break the nodes and peel the fibre. Grind into a smooth paste along with green chillies, curry leaves, coriander with a pinch of salt.
  • Add the paste to the batter and stir to combine. Go ahead and make Dosas. Spread the batter into thin swirls for a crispy crepe or pour out a thick portion, do not spread and cook on slow flame for a spongy version.
  • Serve with Coconut chutney.


  1. thanks for sharing this traditional recipe..never tried before

  2. Not sure what is pirandai. If its grown easily in Singapore, it should be the same here in Malaysia. Wish I could have seen the pic, never mind, will google to find out. Certainly this dosa with it so good.

    1. Thank you Nava. And sorry about not sharing a picture. Will do soon. And yes. It's found in abundance in Singapore and Malaysia.

  3. Replies
    1. My pleasure and thanks much. Do try and leave your feedback

  4. What a vibrant looking healthy dosa...got to try it out for sure!!


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