For the 6th day, it’s yet another instant dosa that I had in the file collection. This dosa calls for adding spinach leaves as such to the batter, however, I knew it wouldn’t blend well. I had already made a Spinach dosa that was with masala added to the batter but with the spinach leaves added as such.
Since this batter uses besan and wheat flour, this hardly takes about 10 mins to get the batter done, a real time saver when you are in a hurry. I blanched the palak leaves in the microwave and pureed it to be added to the batter. Since I also had a curried chili paste that Athamma had prepared. I have planned another recipe with curried paste, so I will feature then.
Step by Step Pictures for making Spinach Dosa
1 cup Besan /Gram Flour
1 cup Wheat Flour
1/2 cup Spinach Puree
3/4 tsp Green Chillies curried
Salt to taste
Cooking Oil for frying
How to make the dosa
Wash and drain the spinach leaves.
Blanch the spinach leaves for 4 mins in microwave. Once cooled, puree the spinach leaves to a smooth paste.
In a bowl, sieve the flours together, add the salt, curried green chili paste and the spinach puree.
Mix well to get a lump less batter. Slowly add enough water to get a thin batter.
Heat the Tawa and grease with oil. Reduce to medium, pour a ladleful of batter and spread as regular dosa.
Sprinkle oil on top and cook on medium heat. If you feel the dosa is not leaving the tawa, lower the flame and cook for 2 mins more.
Serve this dosa with butter, idli podi / Pearl Onion chutney