Name: SPINACH & CORIANDER DOSAI / DOSA recipe by Shaheen Ali at BetterButter
Prep time: 720 min
Cook time: 10 min
Total time: 730 min
Yield: 4
Ingredients: Raw Rice - 3 cups; Urad Dal / White lentil - 1 cup; Methi Dana / Fenugreek seeds - 1 tsp; Salt - as needed; Spinach - 1 cup; Coriander - 2 tbsp; Green chili - optional

ABOUT SPINACH & CORIANDER DOSAI / DOSA RECIPE

Dosa is one of the most popular breakfast in South India. Rice & Lentil crepes that is usually served with coconut chutney and sambhar is now a quintessential breakfast at every Indian home. In South India, dosai/dosa gets a new distinctive flavor from different regions. Even the potato filling differs from place to place. Ever thought to make a healthier version of dosa that can be enjoyed by kids fulfilling their nutritional requirements as well. Yes, spinach and coriander dosa is one such healthier version that not only looks interesting but equally tastes amazing and is a fabulous breakfast option for fussy kids and also the adults.

Instructions

Wash and soak rice and dal together for minimum 4 hours.
In a mixer grinder, add soaked rice and dal with methi dana and grind it into fine batter.
Allow the batter to rest and ferment over night or minimum 4-5 hours.
Meanwhile in a separate grinder, add fresh spinach leaves and coriander and grind to make a fine paste and keep aside.
Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste.
Now add the spinach and coriander paste and mix so that everything incorporates well.
Add water to adjust the consistency of the batter as it should be flowing not running.
Heat a non stick tawa and add few drops of oil.
Wipe off the oil with tissue paper such that the tawa greases well.
Take a scoop of batter and drop in the center of the tawa.
With the same ladle or a small flat based bowl, start spreading it evenly in outward circular motion.
Add few drops of oil from the sides and in the center as well.
Roast the dosa till the bottom starts getting brown.
Fold or roll in the dosa and transfer into a serving plate.
Serve hot with chutney and sambhar.

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