Spinach Dosa


This is the last day of the week and my final vegetable based protein dish. Spinach is the vegetable of choice. As a kid, I was anemic for sometime which my mother took as a personal affront. So she fed me a bunch of spinach each day pureed. She refused to stop even after my hemoglobin levels were over the threshold so much so that I was convinced that my vein, if cut, would bleed green instead of red.

I read somewhere recently that if two people in a house agree on the fan speed then they are definitely not married. I think that should be extended to dosas as well. The husband and I have completely different views on what a perfect dosa should be like. He thinks dosa should be thick and small while I think any dosa thicker than a banned plastic bag should be termed an uthapam.   


I make spinach dosas mostly when the batter is insufficient for the number of dosas needed. I add some spinach purée which increases the volume of the batter and also gives it a nice flavour. I paired this with some lentil and coconut chutney which I came up with when I discovered that I didn’t have any fried gram to make the regular coconut chutney. I had some mixed lentil powder we use to mix with rice. So I blended it together with some coconut, ginger and green chillies. It tasted very nice with the dosa and we had a lovely weekend breakfast.

Protein – Spinach, Skinless black gram / Urad dal

Makes 15 dosas


Dosa batter                            4 cups

Spinach                                   1 small bunch

Green chillies                        1-2


  • Wash and chop the spinach
  • Blend it along with the green chillies, salt and little water to a fine purée
  • Mix around 1/3 cup of purée with the batter 
  • The consistency of the batter should be slightly less than regular dosa batter but not as watery as a rava dosa batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular motion and pour few drops of oil around the edges of the dosa
  • Once it starts browning at the edges, use a steel spatula and turn it over
  • Let it cook for a minute and then take it off the tava
  • Repeat the process with the rest of the batter till you have as many dosas as you need
  • Serve warm with chutney or molaga podi
  • Enjoy!


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

17 thoughts on “Spinach Dosa

  1. The spinach dosa is a great idea to get Protein and make it healthy too . The pics look classy and those chutneys look marvellous ! Even my daughter purées spinach and adds to every possible thing .. rotis, idlis, dosas !


  2. A healthy delicious way to have dosas…with spinach puree in it. 🙂 Like your differences about the dosa. My hubby will not have a dosa if its not thin and crispy to the point that he’ll not be able to scoop with dal or the filling with it. I on the other hand like it slightly thick so it can soak in the sambar!


  3. Oh gosh, you had me ROFL…seriously too much girl on the fan speed!..while I too agree a dosa has to be thin, this one surely makes up being fantastic when it is soft and gives out other added flavours..


  4. I do agree if any two persons agree they are not married. Hubby too wants his dosa thick and I want them thin. Sowmya these dosa are delicious I wish I can reach out and the chutney seriously I want some. It’s been ages since I had some lentil powders.


  5. Completely agree on the fan speed/AC temperature. It’s a regular fight at home. For dosa, the disagreement is with the family than the husband. I haven’t added puréed spinach with dosa, but will remember this tip when I run low on the batter.


  6. dosas, fan speed, TV channel, putting on calories, vacation plans – actually we disagree on most things 🙂 thats what makes life more interesting right ! these dosas look great !


  7. Pingback: Spelt flour & Spinach Loaf | Bread Therapy

  8. Pingback: Protein Rich Dishes Recap – Mega Marathon BM#80 | Bread Therapy

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