Spinach and Coriander Dosa Recipe
Description:
Dosa, a staple breakfast from South India, is celebrated for its crispy, light texture and delicious flavor. Traditionally served with coconut chutney and sambar, it has become a quintessential part of every Indian homeβs morning ritual. The flavor of dosai varies from region to region, with each place offering its own twist on the potato filling. This particular version of dosa, flavored with spinach and coriander, introduces a healthy, vibrant twist to the beloved classic. This spinach and coriander dosa recipe is a wonderful way to incorporate nutritious greens into a South Indian breakfast.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 3 cups (soaked overnight) |
| White Urad Dal (Whole) | 1 cup (soaked overnight) |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon (soaked overnight) |
| Salt | 1 teaspoon |
| Spinach Leaves (Palak) | 100 grams (finely chopped) |
| Coriander Leaves (Dhania) | Few sprigs (finely chopped) |
| Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4-6
Instructions
-
Soak the Rice and Dal:
Begin by soaking the rice in water, ensuring that all the rice is completely immersed. Allow it to soak for approximately 6 hours. Similarly, soak the urad dal and fenugreek seeds in water for about 6 hours, ensuring the dal is fully submerged. -
Grind the Batter:
Once the rice and dal have soaked, grind the urad dal first. Use just enough water to create a smooth, fluffy batter. The batter should be light and airy. Transfer this smooth dal batter into a large container.Next, grind the soaked rice into a slightly coarser batter, adding just enough water to achieve a thick, almost smooth consistency. Be careful not to add too much water, as this will make the batter too runny. The rice batter can be a little coarser, but the urad dal batter must be smooth.
-
Combine the Batters:
Mix the smooth urad dal batter with the rice batter in the large container. Add salt to taste and set the mixture aside for fermentation. Allow the batter to ferment for at least 12 hours or overnight. You will notice that the batter will rise in volume, so ensure that the container is large enough to accommodate this expansion. -
Prepare the Spinach and Coriander Paste:
While the batter is fermenting, blend the spinach leaves and coriander in a mixer grinder to create a fine paste. Set this paste aside for later use. -
Check and Stir the Fermented Batter:
After the fermentation period, you will notice that the batter has doubled in volume. Stir the batter vigorously using a ladle to aerate it. Taste and adjust the salt if needed. -
Add the Spinach and Coriander Paste:
Incorporate the spinach and coriander paste into the fermented batter. Mix thoroughly so that the vibrant green paste blends evenly with the batter. At this stage, you may need to add a small amount of water to adjust the consistency of the batter. It should have a thick, flowing consistency, but not be runny. -
Cook the Dosa:
Heat a tawa (dosa griddle) or a non-stick skillet and lightly grease it with a few drops of oil. Once the pan is hot, pour a scoop of the prepared batter onto the center of the tawa. Using the back of the scoop or a spoon, spread the batter outward in a circular motion to form a thin, even layer. -
Fry the Dosa:
Drizzle a little oil around the edges of the dosa and on top. Cook the dosa until the bottom turns golden brown and crisp. Once done, you can fold the dosa in half or roll it up, depending on your preference. -
Serve and Enjoy:
Transfer the crispy, green-flavored spinach and coriander dosa to a serving plate. Serve immediately, along with spicy Mullangi Thogayal (a tangy radish chutney) and a cup of traditional South Indian filter coffee for a wholesome, energizing breakfast.
Tips for Perfect Spinach and Coriander Dosa
- Fermentation is Key: Ensure that the batter ferments well for the best texture and flavor. The longer you allow the batter to ferment, the fluffier and lighter your dosa will be.
- Grind the Dal Smoothly: The urad dal batter must be ground very smoothly to achieve that light, airy texture that is characteristic of a perfect dosa.
- Consistency Matters: The consistency of the dosa batter is crucial for making the perfect dosa. It should be thick enough to spread easily on the tawa but not too runny.
- Use Fresh Greens: For the best flavor and nutrition, always use fresh spinach and coriander leaves in the paste.
This Spinach and Coriander Dosa recipe is an innovative, nutritious spin on the classic South Indian dosa. Packed with protein, vitamins, and minerals, itβs a perfect choice for a high-protein vegetarian breakfast. The combination of the fermented rice and dal batter with the earthy greens makes for a delicious and healthy meal that will keep you energized throughout the morning.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 350 mg |
| Vitamin A | 1500 IU |
| Vitamin C | 20 mg |
| Calcium | 60 mg |
| Iron | 2.5 mg |
Enjoy your hearty, green-filled South Indian breakfast!
