Teresa's Recipes
Spinach Masala Dosa
Spinach Masala Dosa is a delightful South Indian dish that combines the crispiness of a fermented rice and lentil crepe with a flavorful filling of spiced spinach and potatoes. This dish is not only a visual treat with its vibrant green filling but is also packed with nutrients, making it a wholesome meal. Traditionally served with coconut chutney and sambar, this dosa is a perfect representation of the rich culinary heritage of South India, where dosas are cherished for breakfast or as a snack.
Ingredients
- to taste Salt
- for cooking Oil
- 10-12 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1-inch piece, grated Ginger
- 2, chopped (adjust to taste) Green chilies
- 1 medium, finely chopped Onion
- 2 medium, boiled and mashed Potatoes
- 2 cups, chopped Spinach
- 2 cups Dosa batter
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 50g
- Protein: 8g
- Sodium: 450mg
- Sugar: 2g
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add the cumin seeds, mustard seeds, and curry leaves. Let them splutter for about 30 seconds.
- Add the chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent, about 3-4 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and turmeric powder, mixing well.
- Add the mashed potatoes to the spinach mixture and combine thoroughly. Cook for an additional 2-3 minutes to let the flavors meld. Remove from heat and set aside.
- Heat a non-stick pan or griddle over medium-high heat. Pour a ladleful of dosa batter onto the pan and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.
- Place a generous portion of the spinach-potato masala in the center of the dosa. Fold the dosa from both sides to form a roll.
- Serve hot with coconut chutney and sambar on the side.
Tips
- For a spicier version, add more green chilies or a pinch of red chili powder to the filling.
- You can also add grated carrots or peas to the spinach filling for extra texture and flavor.
- If you want a gluten-free version, ensure that the dosa batter is made with gluten-free ingredients.