Spinach Dosa (Palak Dosa)
A healthy, easy and beginner-friendly spinach dosa recipe — crispy, nutritious and perfect for breakfast or snacks.
Ingredients
Equipment
Method
- Wash the urad dal and fenugreek seeds. Soak them in enough water for 2 hours. Drain well.
- Blend soaked urad dal and fenugreek seeds with about ¼ cup water into a smooth mixture. This gives the urad dal paste.
- Wash fresh spinach (palak) leaves thoroughly, blanch them in boiling water for 1–2 minutes, drain and let cool. Then blend into a smooth puree (about ½ cup).
- In a mixing bowl, add whole wheat flour, salt, spinach puree and the urad dal paste. Add about ¾ to 1 cup water gradually and whisk to make a smooth, lump-free batter of pouring consistency.
- Heat a non-stick tawa (griddle) on medium flame. Once hot, lightly grease with oil.
- Pour a ladleful of batter onto the tawa and spread gently in a circular motion to form a dosa. Drizzle a few drops of oil around edges.
- Cook for 1–2 minutes or until underside turns golden. Flip and cook for another 1 minute. Repeat for remaining batter.
- Serve hot spinach dosa with coconut chutney or sambar.
Notes
You can adjust water to get thinner or thicker dosa as per preference. Spinach adds iron and fibre, making this dosa nutritious. This dosa doesn’t require fermentation — good for quick breakfast or snack.