Spinach tomato dosai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Par boiled rice - 2 cup
  2. Black gram - 2 tablespoon (tbsp.)
  3. Finely chopped Spinach - 1 cup
  4. Chopped Tomato - 3
  5. Chopped Onion - 1
  6. Chopped Dry chili - 6
  7. Fennel seed - 1/2 teaspoon (tsp.)
  8. Cumin seed - 1/2 teaspoon (tsp.)
  9. Black pepper - 1/2 teaspoon (tsp.)
  10. Ginger - 1 inch
  11. Curry leaf - 5
  12. Coriander leaf - 10
  13. Cooking soda - 2 pinch
  14. Oil - 50 grams
  15. Salt - to taste

PREPARATION:

  1. Soak parboiled rice, black gram for 3 hours.
  2. Grind soaked parboil rice, 1/2 of curry leaves, fennel seeds, cumin seeds, tomato, salt to taste to a coarse batter. Add baking powder to the batter and keep it aside for 5 hours.
  3. Before you make dosai, add onion, coriander leaves, rest of the curry leaves, spinach and mix well.
  4. Now make dosai and serve.
  5. -- Making Dosai --
    1. Heat the flat iron skillet or non-stick tawa pan well.
    2. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
    3. Once this side is cooked, flip over and cook until the dosai is cooked on the other side. Remove and serve

NOTES:




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