Spinach And Coriander Dosa Recipe
A high protein South Indian Recipes recipe with rice - (raw rice), white urad dal (whole) - soaked overnight, methi seeds (fenugreek seeds) - soaked overnight. Ready in 55 min, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
27 steps- 1
To begin making the Spinach And Coriander Dosa Recipe, soak the rice in water, such that the all the rice is completely immersed in water
rice - (raw rice)(3 cups)spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 2
Let it soak for about 6 hours
- 3
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
white urad dal (whole) - soaked overnight(1 cup) - 4
Let it soak for about 6 hours
- 5
Once soaked first grind the urad dal into a smooth batter
white urad dal (whole) - soaked overnight(1 cup)methi seeds (fenugreek seeds) - soaked overnight(1 teaspoon) - 6
While grinding add just enough water to make it into a very smooth batter
- 7
The batter will look fluffy
- 8
Pour this batter into a large container
- 9
Grind the rice into an almost smooth batter, adding just the required amount of water to grind
rice - (raw rice)(3 cups) - 10
Adding too much water will make the dosa batter too watery
- 11
If required grind a little at a time to get a almost smooth batter
- 12
The rice batter can e a little coarser, but the urad dal batter has to be super smooth
rice - (raw rice)(3 cups)white urad dal (whole) - soaked overnight(1 cup) - 13
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
rice - (raw rice)(3 cups)white urad dal (whole) - soaked overnight(1 cup)methi seeds (fenugreek seeds) - soaked overnight(1 teaspoon)salt(1 teaspoon) - 14
You will notice the batter would have risen in volume
- 15
Hence you should place the batter in a large container
- 16
Meanwhile blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 17
Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste
salt(1 teaspoon) - 18
Now add the spinach and coriander paste and mix so that everything incorporates well
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 19
Add water to adjust the consistency of the batter as it should be of thick flowing consistency and not runny
- 20
Heat a skillet/dosa tawa and add few drops of oil
- 21
Grease the tawa with little oil
- 22
Take a scoop of batter and drop in the center of the tawa
- 23
Spread it evenly in outward circular motion
- 24
Add few drops of oil from the sides and in the center as well
- 25
Roast the dosa till the bottom starts getting brown
- 26
Fold or roll in the Spinach And Coriander Dosa and transfer into a serving plate
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 27
Serve Spinach And Coriander Dosa along with Spicy Mullangi Thogayal and South Indian Filter Coffee for a wholesome breakfast
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs
Rate this recipe
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Spinach And Coriander Dosa Recipe
A high protein South Indian Recipes recipe with rice - (raw rice), white urad dal (whole) - soaked overnight, methi seeds (fenugreek seeds) - soaked overnight. Ready in 55 min, serves 5.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
27 steps- 1
To begin making the Spinach And Coriander Dosa Recipe, soak the rice in water, such that the all the rice is completely immersed in water
rice - (raw rice)(3 cups)spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 2
Let it soak for about 6 hours
- 3
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
white urad dal (whole) - soaked overnight(1 cup) - 4
Let it soak for about 6 hours
- 5
Once soaked first grind the urad dal into a smooth batter
white urad dal (whole) - soaked overnight(1 cup)methi seeds (fenugreek seeds) - soaked overnight(1 teaspoon) - 6
While grinding add just enough water to make it into a very smooth batter
- 7
The batter will look fluffy
- 8
Pour this batter into a large container
- 9
Grind the rice into an almost smooth batter, adding just the required amount of water to grind
rice - (raw rice)(3 cups) - 10
Adding too much water will make the dosa batter too watery
- 11
If required grind a little at a time to get a almost smooth batter
- 12
The rice batter can e a little coarser, but the urad dal batter has to be super smooth
rice - (raw rice)(3 cups)white urad dal (whole) - soaked overnight(1 cup) - 13
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
rice - (raw rice)(3 cups)white urad dal (whole) - soaked overnight(1 cup)methi seeds (fenugreek seeds) - soaked overnight(1 teaspoon)salt(1 teaspoon) - 14
You will notice the batter would have risen in volume
- 15
Hence you should place the batter in a large container
- 16
Meanwhile blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 17
Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste
salt(1 teaspoon) - 18
Now add the spinach and coriander paste and mix so that everything incorporates well
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 19
Add water to adjust the consistency of the batter as it should be of thick flowing consistency and not runny
- 20
Heat a skillet/dosa tawa and add few drops of oil
- 21
Grease the tawa with little oil
- 22
Take a scoop of batter and drop in the center of the tawa
- 23
Spread it evenly in outward circular motion
- 24
Add few drops of oil from the sides and in the center as well
- 25
Roast the dosa till the bottom starts getting brown
- 26
Fold or roll in the Spinach And Coriander Dosa and transfer into a serving plate
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs - 27
Serve Spinach And Coriander Dosa along with Spicy Mullangi Thogayal and South Indian Filter Coffee for a wholesome breakfast
spinach leaves (palak) - finely chopped(100 grams)coriander (dhania) leaves - few sprigs
Rate this recipe
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