Spinach and Coriander Dosa Recipe
Indulge in the delightful flavors of South Indian cuisine with our Spinach and Coriander Dosa recipe, a perfect blend of nutritious ingredients that not only tastes wonderful but also boasts a high protein content, making it an excellent choice for a wholesome breakfast. This crispy, savory dosa is packed with the goodness of spinach and fresh coriander, offering a vibrant green color and a burst of flavor with every bite. Whether you serve it with coconut chutney and filter coffee or your favorite dip, this dosa will surely become a family favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked overnight) | 3 cups |
| White urad dal (soaked overnight) | 1 cup |
| Fenugreek seeds (soaked overnight) | 1 teaspoon |
| Salt | 2 teaspoons |
| Spinach (finely chopped) | 100 grams |
| Fresh coriander (finely chopped) | A small handful |
| Oil (for cooking) | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 210 |
| Protein | 8 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 5 grams |
| Fat | 6 grams |
| Sodium | 400 mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 45 minutes |
| Total Time | 55 minutes |
Servings
This recipe yields 5 servings, making it ideal for a family breakfast or a small gathering.
Instructions
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Prepare the Urad Dal: Begin by placing the soaked urad dal into a mixer grinder. Add a little water and grind it into a smooth paste. Once done, transfer this paste into a separate bowl.
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Prepare the Rice Batter: Next, add the soaked rice to the mixer grinder along with some water. Grind the rice until it forms a smooth batter, taking care not to add excessive water, as a thicker batter yields better dosas.
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Combine Batters: In a large mixing bowl, combine the urad dal paste and rice batter. Add salt to the mixture and allow it to ferment at room temperature for about 12 hours. This fermentation process enhances the flavor and texture of the dosa.
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Make Spinach-Coriander Paste: While the batter is fermenting, prepare the spinach and coriander. In the mixer grinder, add the chopped spinach and coriander leaves. Grind them together to form a fine paste. Transfer this mixture to a separate bowl.
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Combine Spinach-Coriander Paste: To the spinach and coriander paste, add a small amount of water to achieve a thick consistency. Mix well and keep aside until ready to use.
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Heat the Griddle: After the fermentation period, preheat a non-stick griddle or tava over medium heat. Once hot, add a little oil and spread it evenly using a paper towel or cloth.
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Cook the Dosa: For each dosa, pour a ladleful of the fermented batter onto the center of the hot griddle. Using the back of the ladle, spread the batter outwards in a circular motion to form a round dosa.
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Add Oil: Drizzle about 1 teaspoon of oil or ghee around the edges of the dosa. Increase the heat to medium-high and allow it to cook until the underside turns a golden brown.
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Flip and Cook: Carefully flip the dosa using a spatula and cook the other side until it is golden and crisp.
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Serve: Once cooked, remove the dosa from the griddle and serve it hot. Pair the Spinach and Coriander Dosa with coconut chutney and filter coffee for a delicious breakfast experience.
Serving Suggestions
This flavorful dosa pairs beautifully with a variety of chutneys and side dishes. Consider serving it with:
- Coconut Chutney: A classic accompaniment made with fresh coconut, green chilies, and roasted chana dal, blended together to create a creamy texture.
- Tomato Chutney: A tangy and spicy chutney that adds a zesty kick to your dosa.
- Filter Coffee: Complete your South Indian breakfast with a hot cup of filter coffee, enhancing the overall experience.
Elevate your breakfast routine with this nutritious and scrumptious Spinach and Coriander Dosa, a delightful fusion of flavors that celebrates the essence of South Indian cuisine. Enjoy the crispy texture, vibrant colors, and health benefits packed into each bite, making it a wonderful choice for both weekday breakfasts and weekend brunches.
