SPINACH DOSAI
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INGREDIENTS
| GREENS (CHOPPED) | 2 BUNCHES | | PAR BOILED RICE | 2 CUPS | | RAW (NORMAL) RICE | 1 CUP | | BLACK GRAM DHAL | 1 CUP | | FENUGREEK SEEDS | 1 TSP | | RED CHILLI POWDER | 1 TBSP | | COCONUT (GRATED) | 1 CUP | | MINT LEAVES | 1 BUNCH | | CORIANDER LEAVES | 1 BUNCH | | GINGER (CHOPPED) | 25 GMS | | TOMATOES | 7 | | OIL | AS NEEDED | | SALT | AS NEEDED | | WATER | AS NEEDED |
Soak rice, black gram dhal and fenugreek seeds together for an hour. Drain water and grind to a smooth batter. Add salt and beat thoroughly. Half fill a tall vessel, cover with lid and leave overnight to ferment. The next day, add the coconut and chilli powder. Heat a tawa and pour a spoonful of batter in a circular movement to make a dosai. Cook dosai for a minute. Sprinkle all chopped ingredients, greens, mint and coriander leaves on top press gently with dosai spoon (ladle) into dosai. Remove from heat and serve with a chutney/thuvayal/sambar.
