Spinach and Coriander Dosa Recipe
Servings: 5
Cuisine: South Indian
Course: Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Rice | 3 cups |
| 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) |
| Fresh Coriander (Dhania) Leaves | Few sprigs |
| Sunflower Oil | For cooking (as needed) |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
Step 1: Soak the Rice and Dal
Start by soaking the rice in water, ensuring that it is completely immersed. Let the rice soak for approximately 6 hours. Similarly, soak the white urad dal and methi seeds in water, making sure they are fully submerged, and leave them to soak for the same amount of time.
Step 2: Grind the Batter
Once the rice, urad dal, and methi seeds have soaked, begin the grinding process. First, grind the urad dal into a smooth, fluffy batter. Use just enough water to achieve a very smooth consistency. Once done, transfer the batter to a large container.
Next, grind the soaked rice into a slightly coarse batter, adding minimal water to prevent it from becoming too watery. The rice batter should have a slightly grainy texture, but the urad dal batter needs to be very smooth. Combine both batters in the large container.
Step 3: Fermentation
Add salt to the combined batter and mix well. Set the batter aside in a warm place for at least 12 hours, or overnight, allowing it to ferment. As it ferments, the batter will rise and increase in volume, so ensure you use a large enough container to accommodate this.
Step 4: Prepare Spinach and Coriander Paste
While the batter is fermenting, wash and chop the spinach leaves (palak) and fresh coriander leaves. Blend them together in a mixer grinder to make a fine paste. Set this aside for later use.
Step 5: Combine the Spinach and Coriander Paste
Once the batter has fermented and doubled in volume, stir it vigorously with a ladle to re-incorporate any air. Taste the batter and adjust the salt if needed. Now, add the spinach and coriander paste to the batter, ensuring that it is well mixed. If the batter seems too thick, you can add a little water to achieve the desired thick, flowing consistency (but avoid making it too runny).
Step 6: Cooking the Dosa
Heat a skillet or a traditional dosa tawa over medium heat and lightly grease it with a few drops of sunflower oil. Once the tawa is hot, take a scoop of the dosa batter and drop it in the center of the tawa. Quickly spread the batter outward in a circular motion to form a thin, even layer.
Drizzle a few more drops of oil along the edges and center of the dosa. Allow the dosa to cook until the bottom becomes golden brown and crisp. At this point, fold or roll the dosa and transfer it to a serving plate.
Step 7: Serving Suggestions
Serve your Spinach and Coriander Dosa hot, alongside a flavorful Spicy Mullangi Thogayal (a tangy radish chutney) and a cup of South Indian Filter Coffee for a wholesome and satisfying breakfast.
Tips:
- Ensure the batter ferments properly for the best texture and flavor. This will help the dosa become crispy and light.
- If you do not have a dosa tawa, a non-stick skillet will also work well to make the dosas.
- For added flavor, you can also include a pinch of asafoetida (hing) while grinding the batter, though it’s optional.
This Spinach and Coriander Dosa is a nutritious, protein-packed breakfast that is not only easy to make but also a vibrant and flavorful way to start your day! Enjoy it with your favorite chutneys or sambar for an authentic South Indian experience.
