Palak Dosa Recipe – How to make Palak Dosa?

Palak Dosa Recipes – How to make Palak Dosa?

Enjoy a different flavor of dosa in a Spinach dosa today. This different kind of dosa will add fun to everyday food. You can serve it to guests. You can make it for kids too. I am sure they will relish eating it. Spinach dosa is an excellent way to include spinach in your diet.

Here is an easy step by step recipe with pictures to make delicious Spinach dosa. Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

Directions
Getting ready:
Take rice and urad dal in 3:1 ratio to make the batter. Wash both of them separately with water and then soak them in water. Also, soak 1 tsp of fenugreek seeds along with dal which will make the dosa crispy. Grind the rice in mixer grinder into coarse paste and transfer it to a big bowl then grind the dal and fenugreek seeds into fine paste and transfer it to the same bowl. Mix all the ingredients really well, cover the batter and keep it aside to ferment. It takes 20-24 hours to ferment the batter during winters and 10-12 hours during summers.

Spinach dosa recipe

Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice thoroughly with water and place them in a colander so that the excess water gets drained out then grind some spinach into fine paste in mixer grinder. Transfer it to a bowl. And finely chop the rest of the spinach and keep it in separate bowl.

Spinach dosaMaking:
Place a pan on flame and pour 2 tsp oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, add ginger and green chilly into it and saute them for a while. Then add chopped spinach, red chilly powder, salt and paneer into it. Saute and mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Spinach dosa
Now add spinach puree and salt into the dosa batter and mix them really well. If the batter appears thick then add some water to it. Batter is now ready.

Spinach dosa
Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 2 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the sides and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.

Spinach dosa
Once the dosa gets roasted from beneath, spread 1-2 tsp of spinach stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa to reduce its temperature. Spinach dosa are now ready to serve.

Spinach dosaServing:
Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

Suggestion

  • Don’t overcook the spinach otherwise it will release all its juice and you have to cook it until the juice gets evaporated.

Palak Dosa Recipes - How to make Palak Dosa?
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dosa batter – 2 cup
  • Spinach puree - ½ cup
  • Salt – 1 tsp or to taste
  • Spinach – 2 cups
  • Paneer – 1 cup (crumbled)
  • Oil – 2-3 tbsp
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Green chilly – 1 (remove the seeds and finely chop)
  • Ginger - ½ inch (grated)
  • Red chilly powder – less than ¼ tsp
Instructions
  1. Take rice and urad dal in 3:1 ratio to make the batter. Wash both of them separately with water and then soak them in water. Also, soak 1 tsp of fenugreek seeds along with dal which will make the dosa crispy. Grind the rice in mixer grinder into coarse paste and transfer it to a big bowl then grind the dal and fenugreek seeds into fine paste and transfer it to the same bowl. Mix all the ingredients really well, cover the batter and keep it aside to ferment. It takes 20-24 hours to ferment the batter during winters and 10-12 hours during summers.
  2. Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice thoroughly with water and place them in a colander so that the excess water gets drained out then grind some spinach into fine paste in mixer grinder. Transfer it to a bowl. And finely chop the rest of the spinach and keep it in separate bowl.
  3. Place a pan on flame and pour 2 tsp oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, add ginger and green chilly into it and saute them for a while. Then add chopped spinach, red chilly powder, salt and paneer into it. Saute and mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.
  4. Now add spinach puree and salt into the dosa batter and mix them really well. If the batter appears thick then add some water to it. Batter is now ready.
  5. Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 2 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the sides and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.
  6. Once the dosa gets roasted from beneath, spread 1-2 tsp of spinach stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa to reduce its temperature. Spinach dosa are now ready to serve.
  7. Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

 

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