Green Dosa / Hara Bhara Dosa /हरा भरा डोसा

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Green Dosa / Hara Bhara Dosa /हरा भरा डोसा

The beginning of the new year has brought the warmer days in comparison to the last couple of freezing weeks of the previous year. This year I hope will be the year of good health and happiness and I wish all my readers the very same.

The last teen year of this century (2019) had left the mixed impressions(sweet, sour and some bitter) on my life. Hope the new year brings all good. Although the resolutions are the same as usual; the health, the good food and to stay positive.

This GREEN DOSA is one of the parts of my guilt-free and healthy recipes, containing some greens and green moong dal along with the dosa base

No other base is such versatile other than the dosa batter which can absorb as many flavours you can think of. In the green dosa or dosai, the greens added are curry leaves, coriander leaves along with the stem and the pureed spinach. The spinach was washed and blanched for 3-4 minutes in boiling water and then blended to make a fine puree. This puree was added to fermented dosa batter. This unusual green dosa is a must to have in any course of a meal with chutneys and sambhar

Prep time – 12- 13 hours
Cook time – 20 min
Course – Breakfast/Lunch/Dinner
Cuisine – South Indian
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Idli-Dosa Rice/Short Grain Rice – 1 cup (soaked for 5 hrs or overnight)
• Green moong dal – 2 tbsp (soaked for 5 hrs or overnight)
• Split urad dal – 2 tbsp (soaked for 5 hrs or overnight)
• Coriander leaves with stem – 1 small bunch
• Curry leaves – 8-10
• Green chillies – 1-2
• Ginger – 1-inch piece
• Salt – 1 tsp
• Spinach/Palak puree – 1/2 cup (spinach/palak blanched and pureed)
• Oil – Sufficient enough to cook dosas

STEP BY STEP

1- In a blender add all the ingredients except oil and palak/spinach puree and blend to make a smooth batter

2- Keep aside for 6 hrs at a warm place for fermentation. When ready add spinach puree and mix well

3- Take a dosa tawa and grease with oil. Wipe with a kitchen towel and add 1 ladleful of batter in the centre. The tawa should be medium hot

4- Spread the batter in a circular motion on the tawa. Raise the flame so that dosa cooks till it gets brown colour at the bottom

5- When you find the surface dry, sprinkle some oil on top. After a few minutes, the dosa will start to leave the corner.

  • you can cover with a lid or flip the dosa to let it cook the other side, but covering results in a soggy dosa

6- Serve hara bhara dosas with SAMBHAR and COCONUT CHUTNEY

YOU MIGHT ALSO LOVE SOME MORE DOSAI

CHANA DAL DOSA

ZERO OIL MULTIGRAIN DOSA

GREEN MOONG DAL DOSA/PESARATTU RECIPE

GHEE ROAST GARLIC-PEPPER DOSA

NEER DOSA RECIPE AN UDUPI-MANGLORIAN ESSENTIAL