Palak Dhania Dosa Recipe With Figaro Olive Oil
Dosa is one of the quintessential South Indian dishes, known for its crispy texture and versatility. It’s a breakfast favorite that can easily transition into a quick weeknight dinner. While a traditional dosa requires some preparation, this Palak Dhania Dosa offers a faster alternative, using an instant batter that’s both nutritious and tasty. Packed with spinach (palak) and coriander (dhania) leaves, this recipe provides a good dose of fiber and protein, making it a great start to the day. The addition of oats, semolina (sooji), and whole wheat flour enriches the dosa, while the optional green chilies and onions offer a burst of flavor. Drizzle it with Figaro Olive Oil for an extra touch of flavor, and serve with coconut chutney for a complete meal.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (Palak), finely chopped | 1 cup |
| Coriander (Dhania) Leaves, finely chopped | 1/4 cup |
| Onion, finely chopped | 1 |
| Green Chillies, finely chopped | 2 |
| Whole Wheat Flour | 1 cup |
| Instant Oats (Oatmeal) | 1/2 cup |
| Sooji (Semolina/Rava) | 1/2 cup |
| Whole Black Peppercorns, coarsely pounded | 1 tablespoon |
| Extra Virgin Olive Oil (Figaro) | For cooking |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
Instructions
-
Prepare the Spinach and Coriander Paste
Start by blending the spinach and coriander leaves in a mixer grinder to form a smooth, fine paste. Set this mixture aside for later use. -
Make the Dosa Batter
In a large mixing bowl, add the whole wheat flour and a little water, enough to create a thick batter. Stir until the mixture is well-combined.
Next, add the spinach-coriander paste to the flour mixture. Follow this by adding the oats, finely chopped onions, green chilies, and coarsely pounded black pepper. Mix everything well so that the ingredients are evenly distributed. -
Adjust the Consistency
Gradually add water to the batter to achieve a thick but flowing consistency. The batter should be thick enough to hold its shape but not too runny. -
Cook the Dosa
Heat a non-stick tawa or skillet over medium heat. Once the tawa is hot, take a scoop of the prepared batter and drop it in the center of the tawa. Using a ladle or small flat bowl, spread the batter in a circular motion, working from the center outwards.
Drizzle a few drops of Figaro Olive Oil around the edges and in the center of the dosa. -
Roast the Dosa
Let the dosa cook until the bottom becomes golden brown and crispy. This should take about 2-3 minutes.
Once done, carefully fold the dosa in half or roll it up and transfer it to a serving plate. -
Serve
Serve the Spinach and Coriander Dosa hot, alongside a delicious coconut chutney for a wholesome breakfast or a quick, light dinner.
Tips for the Perfect Dosa:
- Consistency of the batter: The consistency should be thick enough to spread but not too thick to make it difficult to spread on the tawa.
- Heat control: Make sure the tawa is hot enough to cook the dosa evenly. A medium-high heat works best.
- Extra Flavor: If you like spicy dosas, you can add finely chopped green chilies and even a pinch of red chili powder to the batter for an added kick.
This Palak Dhania Dosa is a nourishing meal that combines the goodness of leafy greens with the hearty texture of oats and semolina. The Figaro Olive Oil adds a subtle richness, making this dish even more flavorful. Try it today for a healthy, satisfying start to your day or a light dinner!
