Ingredients

• For the Spinach Mini-Dosas:
• 2 cups - Left over idly batter
• 1 cup - Spinach leaves (chopped)
• 1 tsp - Ginger pieces
• 2- Green chillies
• 3 tbsp - Coriander leaves (chopped)
• For the Vegetable Kurma:
• 2 cups - Mixed Vegetables (potatoes, carrots, green peas)
• 1- Onion (chopped)
• 2- Tomatoes (chopped)
• 2- Whole spices (cloves, cinnamon stick, bay leaves, cardamom)
• 1 tsp - Ginger paste
• 1 tsp - Garlic paste
• A few mint leaves
• Oil
• Salt to taste
• To Grind:
• 1/4 cup - Grated coconut
• 1 tsp - Fennel seeds
• 1/2 tsp - Cumin seeds
• 1 tsp - Peppercorns
• 2 tbsp - Coriander leaves
• 1/2 tsp - Garam masala powder
• 4- Green chillies
• 1 cup - Yoghurt.

How to Make Spinach Mini-Dosas

• Spinach mini dosa:
• Grind the chopped spinach leaves, ginger pieces, green chillies and chopped coriander leaves into a fine paste.
• Add this to the idly batter with 1/4 cup of water and mix everything well.
• Now heat a non-stick pan and grease it with oil. Pour a spoonful of the batter on the pan in a circular shape. Drizzle with some oil and flip the other side and cook well.
• Serve hot.
• For the Vegetable Kurma:
• Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
• Add the tomatoes and salt and simmer for 2 to 3 mins.
• Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 mins, stirring once in between.
• For the tempering, heat the ghee in a small pan, add the bay leaves and saute for a second.
• Pour the tempering over the korma and mix gently.
• Serve with the dosa.
• Recipe courtesy: Priya Easy N Tasty Recipe.