Spinach and Coriander Dosa Recipe
Dosa is a beloved breakfast dish that is a staple in many South Indian households. Typically, this crispy pancake is served alongside coconut chutney and sambar, making for a perfect combination. In this recipe, we are giving the classic dosa a healthy twist by adding a blend of spinach and coriander puree to the batter. This not only enhances the flavor but also boosts the nutritional value, making it both delicious and healthy.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 3 cups (soaked overnight) |
| White Urad Dal (Black Gram) | 1 cup (soaked overnight) |
| Fenugreek Seeds | 1 tsp (soaked overnight) |
| Salt | 2 tsp |
| Spinach | 100 grams (finely chopped) |
| Fresh Coriander | A small bunch (finely chopped) |
| Oil | As needed |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fiber | 3g |
| Fat | 3g |
| Sodium | 300 mg |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Instructions:
-
Prepare the Dal and Rice Batter:
- First, take the soaked urad dal (white gram) and grind it in a mixer to a smooth paste, adding a little water as needed to achieve the right consistency. Set this paste aside.
- Next, grind the soaked rice with a little water to make a smooth batter, ensuring it’s not too runny. Combine both the rice and dal batters in a large bowl, and add salt. Let this mixture ferment for about 12 hours.
-
-
Prepare the Spinach and Coriander Puree:
- In a mixer, grind the spinach and coriander together into a fine paste. Add a little water, but keep the paste thick, not too runny. Set this aside for later.
-
Combine the Batters:
- After the fermentation process, mix the spinach and coriander puree into the rice and dal batter. Stir well to ensure the spinach-coriander mixture is evenly distributed throughout the batter. Check the consistency of the batter—it should be pourable but not too thin.
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Cook the Dosa:
- Heat a non-stick griddle or tava. Add a little oil and wipe it off with a tissue to spread a thin layer.
- Once the griddle is hot, pour a ladleful of the batter onto the center of the griddle and spread it out in a circular motion, forming a round shape.
- Drizzle about 1 tsp of oil or ghee around the edges of the dosa. Increase the flame to medium-high and cook the dosa until the bottom turns golden and crispy. Use a spatula to flip the dosa and cook the other side until golden brown as well.
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Serve:
- Serve your crispy Spinach and Coriander Dosa hot and fresh with coconut chutney and filter coffee for a delightful South Indian breakfast.
Enjoy this nutritious twist on the traditional dosa that is both tasty and packed with the goodness of spinach and coriander!
