Teresa's Recipes
Spinach Dosa
Experience the vibrant flavors of India with this delightful Spinach Dosa! A healthy and nutritious crepe made from a fermented blend of rice and lentils, enriched with fresh spinach and zesty green chilies. This dish not only looks beautiful with its bright green hue but also packs a punch of flavor and essential nutrients, making it a perfect breakfast or snack option. Traditionally, dosas have been enjoyed for centuries in South Indian cuisine, often served with flavorful accompaniments like coconut chutney or sambar, ensuring a delightful experience with every bite.
Ingredients
- 2 cups (fermented rice and lentil batter) Dosa batter
- 1 cup, finely chopped Fresh spinach
- 2, finely chopped (adjust for spice preference) Green chilies
- 1 tablespoon, grated Ginger
- to taste Salt
- for cooking Oil
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 6g
- Sodium: 200mg
- Sugar: 1g
Instructions
- In a mixing bowl, combine the finely chopped spinach, green chilies, grated ginger, and salt into the dosa batter. Stir well to ensure the ingredients are evenly mixed.
- Heat a non-stick pan or griddle over medium heat until hot.
- Pour a ladleful of the prepared batter in the center of the pan. Quickly spread the batter in a circular motion to form a thin dosa.
- Drizzle a teaspoon of oil around the edges of the dosa to help it crisp up.
- Cook the dosa until the edges begin to turn golden brown and the surface appears cooked, about 2-3 minutes.
- Carefully flip the dosa using a spatula and cook the other side for an additional 30 seconds to 1 minute.
- Once cooked, fold the dosa in half and remove it from the pan. Serve hot with coconut chutney or sambar for a delicious and satisfying meal.
Tips
- For added flavor, you can include finely chopped onions or grated carrots into the batter.
- If you prefer a spicier dosa, increase the number of green chilies or add a pinch of red chili powder.
- Serve the dosas immediately after cooking for the best taste and texture.