Spinach Masala Dosa

Ingredients

Salt

to taste

Oil

for cooking

Curry leaves

10-12 leaves

Mustard seeds

1 teaspoon

Cumin seeds

1 teaspoon

Turmeric powder

1/2 teaspoon

Ginger

1-inch piece, grated

Green chilies

2, chopped (adjust to taste)

Onion

1 medium, finely chopped

Potatoes

2 medium, boiled and mashed

Spinach

2 cups, chopped

Dosa batter

2 cups

Coconut chutney

for serving

Sambar

for serving

Instructions

1. 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.
2. Add the chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent, about 3-4 minutes.
3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and turmeric powder, mixing well.
4. 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.
5. 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.
6. Drizzle a little oil around the edges of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.
7. 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.
8. Serve hot with coconut chutney and sambar on the side.