Spinach Mini-Dosas

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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.

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