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. 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 dose, 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 purée – 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 mentioned above under ‘INGREDIENTS ‘except oil and palak/spinach puree. Blend them to make a smooth batter
2- Keep the batter aside for 6 hrs at a warm place for fermentation. When batter is well fermented, 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 from 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 healthy green (hara bhara) dosas with SAMBHAR and COCONUT CHUTNEY
● YOU MIGHT ALSO LOVE SOME MORE DOSAI
GREEN MOONG DAL DOSA/PESARATTU RECIPE
NEER DOSA RECIPE AN UDUPI-MANGLORIAN ESSENTIAL
