Palak dosa (spinach dosa) is an easy and healthy dosa recipe with spinach. Spinach dosa is an excellent way to include spinach in kids diet.
Easy and healthy dosa:
Dosa is an ideal breakfast in many South Indian households. Dosa tastes so delicious and crispy with rice and lentils. From kids to everyone loves dosa, easy and simple to make at home in just a few minutes. You can make a variety of dosas by adding different toppings to the dosa like egg, cheese, podi and carrot. Spinach dosa is a green color dosa with blanched spinach, green chilies, and cumin seeds. Spinach dosa is an excellent way to include spinach in kids diet. Check out the other dosa recipes like egg dosa, podi dosa, adai dosa, quinoa dosa and cheese dosa.
Smart Cooking Tips:
1. Avoid blanching spinach in the hot water for a long time because spinach loses it’s nutritious quickly.
2. Adding green chilies are optional. Spinach by itself tastes slightly salty, so add salt accordingly.
3. Use a very little amount of water to grind spinach leaves to a smooth puree.
4. Make sure to use a nice fermented dosa batter this helps to make a crispy and delicious dosa.
Dosa batter:
Dosa batter is easy and simple to make at home with rice and lentils. All you need is a good blender or grinder to grind the rice and lentils. I grind dosa batter using my high power blender “Blendtec”. It just grinds both the rice and lentils to a smooth batter in a few minutes.
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Fermentation is another important step for the crispy dosa. Mix the batter with the hand the warmness from your hand helps to trigger the fermentation and keep the batter in a warm place. Another important thing is a non-stick that helps to make a crispy dosa with less amount of oil.
Palak dosa (spinach dosa) is an easy and healthy dosa recipe with spinach. Spinach dosa is an excellent way to include spinach in kids diet.
- 1 cup IDLI RICE
- 0.25 cup URAD DAL
- 0.25 tsp FENUGREEK SEED
- 3 cup SPINACH RAW
- 2 no GREEN CHILIES
- 0.50 tsp GINGER
- 4 tsp OIL
- 1.50 tsp SALT TABLE
- 0.50 tsp CUMIN SEED
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Rinse and soak idli rice and fenugreek seeds together in water for 5 hours. Soak urad dal in water separately for 5 hours.
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After 5 hours, drain water from the soaked idli rice and fenugreek seeds, add fresh water little by little and grind to a smooth batter. Grind urad dal separately by adding water little by little until soft and fluffy.
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In a wide bowl, combine both the batters, add salt and mix with hand (this helps for the fermentation). Cover the bowl with a lid and allow to ferment for 8 - 10 hours or overnight.
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In a sauce pan add water and bring to a boil. Add spinach leaves to the hot water and wait until the spinach leaves wilts.
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In a blender add spinach leaves, cumin seeds, green chilies, grated ginger, salt and blend to a smooth puree. Add spinach puree to the fermented dosa batter and mix well.
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Heat a wide skillet, pour a laddle of batter and spread in a circular motion. Drizzle oil on the sides and cook until the dosa becomes crispy. Spinach dosa is ready to serve.
How to serve spinach dosa?
Serve spinach dosa with coconut chutney or tomato chutney and sambar.