Spinach And Coriander Dosa Recipe
A delicious and nutritious dosa recipe of spinach and coriander dosa makes for a wholesome breakfast or even a weeknight dinner.
Dosa is one of the most popular breakfast in South India. They are usually served with coconut chutney and sambar is now a quintessential breakfast at every Indian home. In South India, dosai/dosa gets a new distinctive flavor from different regions. Even the potato filling differs from place to place.
Ever thought to make a healthier version of dosa that can be enjoyed by kids fulfilling their nutritional requirements as well. Yes, spinach and coriander dosa is one such healthier version that not only looks interesting but tastes equally amazing and is a fabulous breakfast option for fussy kids and also the adults.
If you like dosa recipes for breakfast or dinner then you must try some of our favorites -
The contest is in association with Preethi Kitchen Appliances.
- 3 cups Rice , (raw rice), soaked overnight
- 1 cup White Urad Dal (Whole) , soaked overnight
- 1 teaspoon Methi Seeds (Fenugreek Seeds) , soaked overnight
- 1 teaspoon Salt
- 100 grams Spinach Leaves (Palak) , finely chopped
- Coriander (Dhania) Leaves , few sprigs, finely chopped
- Cooking oil , for cooking
How to make Spinach And Coriander Dosa Recipe
To begin making the Spinach And Coriander Dosa Recipe, soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.
Once soaked first grind the urad dal into a smooth batter. While grinding add just enough water to make it into a very smooth batter. The batter will look fluffy. Pour this batter into a large container.
Grind the rice into an almost smooth batter, adding just the required amount of water to grind .
Adding too much water will make the dosa batter too watery. If required grind a little at a time to get a almost smooth batter .
The rice batter can e a little coarser, but the urad dal batter has to be super smooth.
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume.
Hence you should place the batter in a large container.
Meanwhile blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside.
Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste.
Now add the spinach and coriander paste and mix so that everything incorporates well.
Add water to adjust the consistency of the batter as it should be of thick flowing consistency and not runny.
Heat a skillet/dosa tawa and add few drops of oil. Grease the tawa with little oil.
Take a scoop of batter and drop in the center of the tawa. Spread it evenly in outward circular motion.
Add few drops of oil from the sides and in the center as well. Roast the dosa till the bottom starts getting brown. Fold or roll in the Spinach And Coriander Dosa and transfer into a serving plate.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'