Spinach Dosa

Ingredients

• 1 bunch spinach
• Handful of coriander leaves
• 1/2 inch ginger
• 2-3 green chillies
• 1 cup water (for the puree)
• 1 cup semolina (sooji)
• 1/2 cup rice flour
• 1/4 cup wheat flour (optional)
• 2 tbsp chopped onions
• Few coriander leaves (for the batter)
• 1 tsp cumin seeds
• Salt, to taste
• 2 cups water (1 cup = 250 ml; add 1/2 cup more while adjusting)
• Ghee, as shown
• Crushed paneer, as shown
• Chopped onions, as shown
• Chilli flakes, as shown
• Coriander leaves, as shown
• Spicy red coconut chutney, to serve

Steps

1. Heat water in a pot and add 1 bunch of spinach; keep it in for just 1-2 minutes.
2. Remove and immediately plunge into ice-cold water to stop the cooking.
3. Blend the blanched spinach with a handful of coriander leaves, 1/2 inch ginger, 2-3 green chillies and 1 cup water into a smooth puree.
4. To the puree add 1 cup semolina, 1/2 cup rice flour, 1/4 cup wheat flour (optional), 2 tbsp chopped onions, a few coriander leaves, 1 tsp cumin seeds, salt and 2 cups water; mix well.
5. Cover and let it rest for 15-20 minutes so the semolina swells up.
6. Open the lid, add 1/2 cup more water and mix really well before pouring onto a hot tawa (adjust water to the quality of your sooji and rice flour).
7. Add ghee and cook on low flame until crisp — these dosas take time to crisp up, so be patient; do not cover as it will get soft.
8. Top with crushed paneer, chopped onions, chilli flakes and coriander leaves; fold like a half moon.
9. Serve with spicy red coconut chutney.

The reel

via @cookingwithbenazir

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions