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Print Recipe
 SPINACH & CORIANDER DOSAI
Course breakfast
Cuisine south indian
Prep Time 		15 minutes

Cook Time 		5 minutes
Servings
serving
Ingredients
Course breakfast
Cuisine south indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
serving
Ingredients
Instructions
  1. Wash and soak rice and dal together for minimum 4 hours.
  2. In a mixer grinder, add soaked rice and dal with methi dana and grind it into fine batter.
  3. Allow the batter to rest and ferment over night or minimum 4-5 hours.
  4. Meanwhile in a separate grinder add fresh spinach leaves and coriander and grind to make a fine paste and keep aside.
  5. Once the batter has doubled its volume, stir vigorously with a ladle and adjust salt according to the taste.
  6. Now add the spinach and coriander paste and mix so that everything incorporates well.
  7. Add water to adjust the consistency of the batter as it should be flowing not running.
  8. Heat a non stick tawa and add few drops of oil.
  9. Wipe off the oil with tissue paper such that the tawa greases well.
  10. Take a scoop of batter and drop in the center of the tawa.
  11. With the same ladle or a small flat based bowl, start spreading it evenly in outward circular motion.
  12. Add few drops of oil from the sides and in the center as well.
  13. Roast the dosa till the bottom starts getting brown.
  14. Fold or roll in the dosa and transfer into a serving plate.
  15. Serve hot with chutney and sambhar.
  16. Note : You can also add any filling of potato, sprouts, paneer etc.
Recipe Notes

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Love : Shaheen 

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