Name: Palak Dosai
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 19
Ingredients: 100 Grams of Rice flakes; 200 Grams of Millled parboiled rice; 100 Grams of Black gram dal; 100 Grams of Spinach; 10 Grams of Chillies green - all varieties; 2 Grams of Ginger fresh; 0.5 Tea Spoon of Cumin seeds; 1 Tea Spoon of Fenugreek seeds; 9.5 Tea Spoon of Rice bran oil; 1 Tea Spoon of Salt; 200 Milliliter of Water

Instructions

Make the batter

In a large bowl, soak black gram dal, fenugreek seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take parboiled rice and poha. Rinse with water and soak them separately. Drain off the water and blend to smooth paste adding water as required. Now mix both the batters.

For fermentation

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt to the batter and mix gently without disturbing the air pockets.

For palak puree

In a saucepan add water and bring to a boil. Add palak leaves to the hot water and wait until the palak leaves wilts.

Grinding and mixing

In a blender add palak leaves, cumin seeds, green chilies, grated ginger, salt, and blend to a smooth puree. Add palak puree to the fermented dosa batter and mix well.

Makingdosa

Heat a wide skillet, pour a ladle of batter, and spread in a circular motion. Drizzle oil on the sides and cook until the dosa becomes crispy

Serving

Fold and serve dosa hot with sambar or potato masala or coconut chutney.

Compare & Substitute

Nutrient	Palak Dosai	Palak cheese dosa	Palak te Paneer da Dosa	Palakura Cheese Dosa
Calories	94.3 kcal	98.7 kcal	98.7 kcal	98.7 kcal
Carbs	14.8 g	12.3 g	12.3 g	12.3 g
Protein	2.6 g	3.2 g	3.2 g	3.2 g
Fat	2.7 g	4.1 g	4.1 g	4.1 g
Fiber	1.5 g	1.3 g	1.3 g	1.3 g
Sugar	0.2 g	0.3 g	0.3 g	0.3 g
Sodium	105.8 mg	99 mg	99 mg	99 mg
Cholesterol	0 mg	4.4 mg	4.4 mg	4.4 mg

Clearcals

Clearcals

Palak Dosai recipe

Palak Dosai

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