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Spinach Dosa is not just an appetizer, it is reasonably quick & easy as it only uses rice flour and does not require fermentation. It is a unique nutritious meal. Protein-rich recipe with spinach puree. Light & tasty, this recipe is the best way to sneak greens in your meal.
Instant Spinach Dosa batter is easy to make and should be runny batter. No need to cook in shape. Just cook it the way you like it. Easy pissy pancake…
So, if you are fed up with eating the usual simple Dosa, this recipe is definitely for you. Or you can call it savory pancakes. Serve Spinach Dosa with delectable dips like Coconut chutney, Kara chutney, Sambar.
Now, the hot crispy Spinach Dosa is waiting for you. Enjoy!!
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Let’s jump to the recipe,
Yield – 8-10 pieces
Timing – 40 minutes
Prep time – 10 minutes
Total- 50 minutes
Ingredients:
Rice flour- 1 cup
Semolina- ½ cup
All-purpose flour (typ 450)- ¼ cup
Spinach puree- 1/3 cup, cooked
Onion- 1 medium, chopped
Green chili- 1, chopped (optional)
Cumin seeds- ½ tsp
Salt to taste
Water required to make running batter
Oil required
Method-
Heat a pan and add a little amount of water to avoid burning. Add spinach and cook for 3-4 minutes and then turn off the flame.
Allow the cooked spinach to cool completely. Then, transfer it to a blending jar. Blend it to a smooth paste.
Add the spinach puree to the batter and mix well.
In meantime, heat a non-stick griddle, sprinkle a little water over it. Pour a ladleful of the batter on it and spread it very quickly with circular motions.
Cook until the Dosa turns light brown and start leaving the edges. Drizzle a little oil on the sides and top. Turn it over again and cook well (gently using a spatula while turning it over). There is no need to flip the Dosa as it is very thin.
Serve immediately with Kara chutney or sambar and coconut chutney.
Note- When pouring a ladle of dough into a heated griddle, no matter what the shape is, spread it quickly in circular motions.Storage- The leftover batter will be stored in an airtight container in the refrigerator for 3-4 days (just do not add the chopped onion in the batter).
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