Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of split yellow lentils (urad dal)
- 1/2 teaspoon of fenugreek seeds
- 2 tablespoons of vegetable oil
- 2 cups of finely chopped spinach
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 1 teaspoon of coriander powder
- 1/2 teaspoon of asafoetida
- Salt to taste
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Blender
- Spatula
- Frying pan
- Rolling pin
Step-by-Step Instructions:
1. Soak the rice and lentils in separate bowls with enough water to cover them, for 6-8 hours.
2. Drain the water from the rice and lentils and transfer them to a blender. Add 1/2 cup of water and blend until you have a smooth batter.
3. Transfer the batter to a large bowl and add the fenugreek seeds. Mix well and set aside for 8-10 hours.
4. Heat 2 tablespoons of oil in a frying pan over medium heat. Add the cumin and mustard seeds and fry for 1 minute.
5. Add the chopped spinach and fry for 2-3 minutes.
6. Add the turmeric, red chili powder, garam masala, coriander powder, asafoetida, and salt to taste. Fry for another 2-3 minutes.
7. Remove the pan from the heat and set aside to cool.
8. Heat a non-stick pan over medium heat. Grease the pan with a little oil.
9. Take a ladleful of the batter and spread it on the pan in a circular motion.
10. Add a few spoonfuls of the spinach masala on top of the dosa.
11. Cover the pan and cook for 2-3 minutes.
12. Flip the dosa and cook for another 2-3 minutes.
13. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 hours
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients:
- Rice: You can use brown rice instead of white rice.
- Lentils: You can use split chickpeas instead of split yellow lentils.
- Vegetable oil: You can use olive oil or coconut oil instead of vegetable oil.
Variations:
- You can add other vegetables like potatoes, carrots, or onions to the spinach masala.
- You can add other spices like cumin powder, coriander powder, or garam masala to the spinach masala.
Tips and Tricks:
- Soak the rice and lentils for at least 6-8 hours to get a smooth batter.
- Use a non-stick pan to make the dosa.
- Use a ladle to spread the batter on the pan in a circular motion.
Storage Instructions:
The batter can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dosa can be reheated in a pan over medium heat for 1-2 minutes.
Presentation Ideas:
- Serve the dosa with chutney or sambar.
- Garnish the dosa with chopped cilantro or grated coconut.
Garnishes:
- Chopped cilantro
- Grated coconut
Pairings:
- Chutney
- Sambar
Suggested Side Dishes:
- Raita
- Potato curry
Troubleshooting Advice:
- If the batter is too thick, add a little more water and mix well.
- If the batter is too thin, add a little more rice and mix well.
Food Safety Advice:
- Always use clean utensils and cookware when preparing the dosa.
- Store the batter in an airtight container in the refrigerator.
Food History:
Dosa is a popular South Indian dish that has been around for centuries. It is made with a batter of rice and lentils and is usually served with chutney or sambar.
Flavor Profiles:
Spinach Masala Dosa has a savory and slightly spicy flavor. The cumin, mustard, and garam masala give it a warm and earthy flavor.
Serving Suggestions:
- Serve the dosa with chutney or sambar.
- Serve the dosa with a side of raita or potato curry.
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Region: Indian