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Aboriginal people used Balloon Vine in the treatment of rheumatism, nervous diseases, stiffness of the limbs and snakebite Leaves were crushed and made into a tea for itchy skin Salted leaves are used as a poultice on swellings Young leaves can be cooked as vegetables The leaf juice has been used as a treatment for earacheBalloon Vine is a woody perennial vine distributed almost globally in the tropics It is a fast growing vine up to 10 feet Leaves are trifoliate, up to 4 inches long, with highly lobed leaflets The plant climb with tendrils and needs some form of support The small white flowers bloom from summer through fall, flowers are not very showy 2 cup Mudakathan Keerai / Balloon Vine Leaves – cleaned & washed 1 cup Dosa Batter salt to taste Method Heat 1 tsp oil in a pan or kadhai Fry keerai till all the moisture is absorbed Remove from the heat and allow to cool Grind it in a mixer to smooth paste adding 1 tsp water You can store the keerai paste in refrigerator for 34 days...