Spinach Dosa

Preparation :15 mins
Cook :20 mins
Total Time :1552 hours 35 minutes
Servings :Makes 8 dosas

Ingredients :

1/2 cup spinach purée , refer handy tip
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well.
Blend in a mixer using ½ cup of water till smooth.
Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.Repeat steps 4 to 6 to make 7 more dosas.Serve immediately with sambhar and coconut chutney.
Handy tip:
Handy tip:Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée.