Follow these steps for perfect results
White Urad Dal (Whole)
soaked overnight
Coriander (Dhania) Leaves
Sunflower Oil
for cooking
Spinach Leaves (Palak)
finely chopped
Rice
raw rice
Methi Seeds (Fenugreek Seeds)
soaked overnight
Salt
to taste
Soak rice in water for 6 hours.
Soak urad dal and fenugreek in water for 6 hours.
Grind urad dal into a smooth batter, adding water as needed.
Pour urad dal batter into a large container.
Grind rice into a slightly coarse batter, adding water as needed.
Combine urad dal and rice batter, add salt, and let ferment for 12 hours or overnight.
Blend spinach and coriander into a fine paste.
Stir the fermented batter vigorously and adjust salt.
Add spinach and coriander paste to the batter and mix well.
Adjust batter consistency with water to a thick flowing consistency.
Heat a skillet or dosa tawa and grease with oil.
Pour a scoop of batter onto the center of the tawa and spread evenly in a circular motion.
Add oil around the sides and center of the dosa.
Roast until the bottom starts to brown.
Fold or roll the dosa and transfer to a serving plate.
Serve with Spicy Mullangi Thogayal and South Indian Filter Coffee.
Expert advice for the best results
Ensure the batter is well-fermented for best results.
Adjust the amount of spinach and coriander to your preference.
Use a well-seasoned skillet to prevent sticking.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator for a few days.
Serve hot on a plate, garnished with a sprig of coriander.
Serve with sambar and chutney.
Classic pairing.
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