Embrace a burst of vibrant flavors with our Spinach Coriander Dosa recipe! This unique twist on the classic South Indian breakfast staple combines the wholesome goodness of fresh spinach and fragrant coriander with the comforting crispiness of a perfectly fermented rice and lentil batter. Imagine the aroma of the dosa sizzling on the griddle, its edges turning golden, promising a bite that’s both savory and subtly herbaceous. Originating from the diverse culinary traditions of South India, dosa is a beloved pancake-like dish, and this green rendition offers a refreshing, nutritious, and incredibly delicious way to start your day or enjoy a light meal.
Why You Will Love This Recipe
- Nutrient-Packed: Loaded with the goodness of fresh spinach and coriander, adding vitamins and minerals to your meal.
- Bursting with Flavor: The combination of earthy spinach and bright coriander elevates the traditional dosa taste.
- Crispy & Delicious: Achieve perfectly golden and crispy dosas every time with our detailed instructions.
- Wholesome & Filling: Made from fermented rice and lentils, it’s a satisfying and energizing breakfast.
- Versatile: Great with various chutneys, sambar, or as a stand-alone healthy snack.
Ingredients
- 1 cup white urad dal (split black lentils, skinless), soaked overnight
- 1 tsp fenugreek seeds, soaked overnight with the urad dal
- 3 cups raw rice (such as Sona Masoori or Idli Rice), soaked overnight
- 2 tsp salt, or to taste
- 100 grams fresh spinach, roughly chopped
- 1 cup fresh green coriander leaves, roughly chopped
- Cooking oil or ghee, for cooking dosa
Step-by-Step Instructions
- Prepare the Urad Dal Batter: Drain the soaked urad dal and fenugreek seeds. Transfer them to a mixer grinder with a little water. Grind into a smooth, fluffy paste. Avoid adding too much water; the batter should be thick. Transfer this paste to a large bowl.
- Prepare the Rice Batter: Drain the soaked rice. Add it to the same mixer grinder (no need to clean it) with a sufficient amount of water to grind into a smooth batter. Ensure it’s not too thin. Add this rice batter to the bowl with the urad dal batter.
- Ferment the Batter: Add 2 teaspoons of salt to the mixed urad dal and rice batters. Mix thoroughly with your hands (this helps with fermentation) or a spatula. Cover the bowl and let it ferment in a warm place for 10-12 hours, or until it has risen and appears frothy.
- Prepare the Green Paste: Once the batter is fermented, take the roughly chopped spinach and coriander leaves and add them to the mixer grinder with a minimal amount of water. Grind into a smooth, vibrant green paste.
- Combine and Adjust: Add the spinach-coriander paste to the fermented dosa batter. Mix well. If the batter seems too thick, add a little water, a tablespoon at a time, to achieve a pouring consistency similar to pancake batter (it should coat the back of a spoon). Be careful not to make it too thin.
- Heat the Griddle: Heat a non-stick griddle or cast-iron tava over medium-high heat. Once hot, lightly grease it with a teaspoon of oil and wipe off any excess with a tissue or half an onion.
- Make the Dosa: Pour a ladleful (about 1/2 cup) of the dosa batter onto the center of the hot griddle. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin, round dosa.
- Cook the Dosa: Drizzle about 1 teaspoon of oil or ghee around the edges of the dosa. Increase the flame to high. Cook until the bottom turns golden brown and crispy, and the edges start to lift.
- Flip and Serve: Carefully flip the dosa with a spatula and cook for another minute on the other side until lightly golden. Alternatively, you can cook it on one side until fully done and crispy, without flipping. Serve immediately while hot.
Serving Suggestions
The Spinach Coriander Dosa is a wholesome meal in itself, but it truly shines when paired with traditional South Indian accompaniments. Serve it piping hot with a generous dollop of fresh coconut chutney for a delightful textural and flavor contrast. A steaming cup of authentic South Indian filter coffee makes for the perfect breakfast pairing. For a more substantial meal, consider serving it alongside a bowl of hot sambar or even a spicy tomato chutney. Don’t hesitate to experiment with your favorite dipping sauces!
Chef’s Tips & Variations
- Fermentation is Key: Ensure your batter ferments properly. In colder climates, you can preheat your oven to its lowest setting, turn it off, and place the batter bowl inside with the light on to create a warm environment.
- Batter Consistency: The perfect dosa batter should be free-flowing but thick enough to spread without tearing. If it’s too thick, the dosa will be doughy; too thin, and it will be difficult to spread.
- Hot Griddle: A well-heated griddle is crucial for crispy dosas. If your dosa sticks or doesn’t crisp, your griddle might not be hot enough. You can sprinkle a few drops of water on the griddle; if it sizzles and evaporates quickly, it’s ready.
- Adding Flavor: For an extra kick, you can add a pinch of green chilies or ginger paste to the spinach-coriander mixture before grinding.
- Variations: Feel free to experiment with other greens like fenugreek leaves (methi) or a mix of herbs. You can also finely grate carrots or beets into the batter for added nutrition and color.
- Storage: Leftover batter can be stored in the refrigerator for up to 2-3 days. Bring it to room temperature before making dosas.