| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
serving
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Ingredients
- 3 cups Raw Rice
- 1 cup Urad Dal lentil / White
- 1 tsp Methi Fenugreek seeds Dana /
- Salt – as needed
- 1 cup Spinach
- 2 tbsp Coriander
- optional Green chili
Ingredients
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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.
- Note : You can also add any filling of potato, sprouts, paneer etc.
Recipe Notes
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Love : Shaheen
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