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
WHAT WE NEED
Dosa batter 4 cups
Spinach 1 small bunch
Green chillies 1-2
WHAT TO DO
- 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