Amaranth Spinach Dosa

28 Jun

amaranth_spinach_dosa
Thotakura Palakura Dosa.

Amaranth leaves and spinach leaves are ground into paste. Dosa batter is prepared with urad dal and rice flour and ground paste. The batter is made into somewhat thin dosa and is cooked till its light golden in color. Serve amaranth spinach leaves dosa with coconut chutney or with any chutney of your choice.
Makes: around 10 Amaranth Spinach Dosas.

Ingredients:

Urad Dal 1/2 Cup
Rice Flour 1 Cup
Amaranth Leaves 1 Cup Packed
Spinach Leaves 1 Cup Packed
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Wash, separate leaves and roughly chop amaranth leaves and spinach leaves.
Remove stems and wash the green chiles.

Bring to boil a cup of water.
Add amaranth leaves and cook till amaranth leaves are soft.
Stir in spinach leaves, green chiles and remove from heat.
Once cool enough to handle, strain the leaves and reserve the cooking water.
Grind the amaranth and spinach leaves into smooth paste adding reserved cooking water.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour, ground amaranth and spinach leaves paste, cumin seeds and salt.
Mix everything with enough water for somewhat thin dosa batter.
Leave the batter aside for couple of minutes.

Heat a flat pan on medium – high heat.
Pour a ladle full of amaranth spinach leaves dosa batter and spread with back of the ladle in circular motion into thin dosa.
Pour few drops of oil around the dosa and fry till it turns golden brown in color.
Turn the dosa on other side and cook for few seconds to crisp up a little.
Carefully remove the dosa from heat and onto a plate.
Repeat the same with remaining dosa batter.

Also, store the dosa batter covered in a refrigerator for few more days.
Serve amaranth spinach leaves dosa with coconut chutney or with any chutney of your choice.
Notes: Make sure dosa batter is of right consistency.

Suggestions: If dosa is coming too thick, add more water and try again. If dosa is breaking up or the batter is too thin, add little rice flour.
Variations: Check other dosa recipes here.
Other Names: Amaranth Spinach Dosa, Thotakura Palakura Dosa.

8 Responses to “Amaranth Spinach Dosa”

  1. Priya June 28, 2011 at 1:01 pm #

    Wow green dosa looks super crispy and delicious..

  2. ranjitha June 28, 2011 at 10:54 pm #

    wow raji……..nice yummy dosa recipe……
    Raji i learned cooking from ur blog….i dont know to cook when i was married……..its that ur blog helped me a lot and lot and lot……i have no words….

    But now am confident that i can manage very well in cooking……..thats bcoz of u……thank u so much….

    I stay in hyderabad raji…..u tell me where do i get yucca in hyd…..plz

  3. ranjitha June 28, 2011 at 10:57 pm #

    wow raji……..nice yummy dosa recipe……
    Raji i learned cooking from ur blog….i dont know to cook when i was married……..its that ur blog helped me a lot and lot and lot……i have no words….
    I stay in hyderabad raji…..u tell me where do i get yucca in hyd…..plz

  4. Ranjitha June 29, 2011 at 3:16 am #

    wow raji…..nice one…….
    I stay in hyderabad raji…..ur presentation is too good….i just love them

  5. gayatri manogna June 29, 2011 at 10:24 am #

    wow its such a delicious recipe, n apart from its taste it is very nutritious n healthy………….

  6. vijaya murthi June 30, 2011 at 4:20 am #

    Thanks Raji for a good recipe ! It would help a great deal if the leaves or main ingredient used is also seen in the picture as it is shown sometimes !

  7. Usha Subramaniam July 25, 2011 at 11:42 pm #

    where do you get the amaranth leaves

  8. vanitha August 22, 2011 at 5:26 am #

    very colorfuly and very testy

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