Spinach Dosa

Ingredients:

Spinach Leaves 1 Cup Packed
Rice Flour 1/4 Cup
Sooji 1 Tbsp
Besan 1 Tbsp
Cumin Seeds 1/4 tsp
Green Chiles 2
Curry Leaves 3
Salt to taste

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Coarsely grind the green chiles along with salt.

Separate spinach leaves from its stems and wash them thoroughly.
If curry leaves are big, tear them into pieces.
Blanch the spinach leaves in hot water for couple of minutes.
Strain the spinach leaves and grind them into smooth paste adding little water and salt.

In a mixing bowl, mix together rice flour, besan, sooji, spinach leaves paste, cumin seeds, green chili paste, curry leaves and salt.
Add enough water to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of spinach dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Ffry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining spinach dosa batter.
Serve spinach dosa with sambar or with any chutney of your choice.
Notes: Make sure spinach dosa is little crisp before removing from heat.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the batter.