The dosa freak in me and my idea to avoid rice or wheat for dinner pushed me in to doing this recipe. I try and avoid rice or wheat for dinner. So far so good. The greatness of this dosa lies in the fluffy texture and the addition of onions, ginger, chillies and cilantro makes it all the more royal. In other words it's a vada on a tava.! The same taste with less calories and plus the creeping crave in me is satisfied. Mr C was delighted for once with this recipe because his otherwise veggie n fruit night turned in to an exotic one. This calorie conscious Mr C is my critic and judge with my son on the tow. But have it for keeps, he is my white mouse too!. Hope he does not read this...
Now about the dosa, i have used black urad dhal with skin. The nutrition partly lies in the skin. I made a mental note add methi the next time i make it. It might add a slight crisp to the dosa, what every dosa lover looks for. Simple yet delicious is the" mantra" behind this dosa. Left me and my family thoroughly satisfied.
Spinach chutney is my new addition to my collection of vegetable and fruit chutneys.The chutney sports a brilliant hue and is no less in taste. The idea of spinach in chutney form is great for snadwiches or chappati rolls too.
Ingredients for dosa
1 cup urad dhal with skin
1 tblsp raw rice
1/2 cup onions chopped
2 tblsp cilantro chopped
1 tblsp ginger chopped fine
2 green chillies chopped fine
1 tsp oil
1/2 tsp each-mustard,urad, jeera and hing for seasoning
salt to taste
Soak the dhal and rice together till soft and grind it fine. Now in a skillet add the oil and the seasonings.Once they splutter add the ginger , chillies and onions and fry them a little and turn of the stove before they turn glossy. Add cilantro and turn in the whole mixture along with salt in to the batter. Add water if required to get the dosa batter consistency. Grease the tava and pour out dosas and cook on both sides. Once done, serve it with spinach chutney.
Ingredients for spinach chutney
2 cups spinach fresh and chopped
2 cloves garlic chopped
1 tsp urad dhal
1 tsp jeera
2 red chillies
salt to taste
1 tsp oil
1/4 tsp mustard
1/4 tsp hing
brown sugar or jaggery or sugar -2 small pinches
Heat a pan or skillet and 1/2 tsp of oil. Now add the red chillies, urad dhal and jeera. Once they get roasted add the garlic and spinach and switch off the stove. The heat in the skillet is enough to cook spinach and the garlic. Once the whole thing is cools down blend it together in a blender with very little or no water. Now season it with the remaining oil and mustard and hing. Don't forget the salt and jaggery or brown sugar. Goes well almost anything. Try it and you will like it!
- Spreading out the dosa here needs some care. Comes out great with low flame.
- For the chutney if spinach is sauteed and heated up it loses its flavor and taste and nutrients.So take care to put off the stove once you log in spinach.