Today is the second day of Cooking From Restaurant Menu for Week #4 of Blogging Marathon 24 . The menu card of India House Vegetarian Restaurant has palak dosa and since I already have Palak Dosa in my blog and my folks love masala dosa and this dish was listed on the menu, I prepared Palak Masala Dosa for breakfast!
I mixed spinach puree to the regular dosa batter and the dosa was ready very soon.Potato masal is a breeze to prepare too.Since this is colorful, I am sure the kid’s too will love to have it…..
I used
For the batter / Palak Dosa:
Idli / Dosa batter – 8 cups
Palak- 1 bunch,cleaned and leaf separated
Green chilli- 2
Ginger- 1″ piece
- Blanch the spinach leaves and drain. Do not try to remove the moisture by squeezing the leaves.Just let it drain on a colander for some time.
- Grind the palak leaves, green chillies and ginger to a smooth paste. No need to add water.
- Add this paste to the dosa batter. Adjust the consistency by adding a little water if the batter is too thick. Ideally the batter should be a tad thinner than the idli batter.
For the potato masal
Potatoes,Boiled & mashed -4
Tomato, finely chopped – 1
Onion, finely chopped – 1
Coriander leaves, finely chopped – 2 teaspoons
Curry leaves- a few
Turmeric Powder – a pinch
Chilli powder – 2 teaspoons
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Jeera / cumin seeds– 1 teaspoon
Salt to taste
2. Once it splutters add curry leaves, onions and fry till onions turn translucent.
3. Add tomatoes and cook till mushy.
4. Add the boiled and mashed potatoes and mix well.
5. Next add turmeric power, chilli powder and salt.
6. Finally add coriander leaves and mix and remove from heat.
7. If the masal is too crumbly add a little bit of water to get the spreadable consistency.
To prepare the palak masala dosa…
- Spread a ladle full of palak dosa batter in the center of a heated griddle.
- Drizzle a little oil around the edges.
- When the edges leave the griddle flip it over and cook for a couple of minutes till done.
- Flip once again and spread a little masal on one half of the dosa.
- Fold the other half to cover and serve hot….
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| Palak Masal Dosa served with Sambar , Coconut chuney, spicy toamto gravy and South Indian Filter Coffee |
Note :
- Adding green chillies and ginger to the palak dosa batter is optional.
- You can also add grated carrots, boiled peas and beans to the masal.
Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#24
Bon Appetit…
Superb recipe.. Mouthwatering..
Healthy and yummy dosai…
Green dosas looks marvellous, with potato masal,am ready to finish that whole plate.
Lovely idea PJ! I am sure your little doll must have enjoyed these..I just had a question do you add the palak puree to fermented batter or is it fermented later?
I have my own version of palak dosa. 🙂 Never ate one at restaurants in India and was wondering whether I could add some spinach paste to dosa batter.
Now you posted the recipe. Sure doesn't mind extra nutrition from the regular dosas.
looks nice and clean like one super packed healthy breakfast
love the color and what a nutritious dosa
The green color really looks nice! Kids would love this, I'm sure.
Such a healthy and colorful dosa. Looks delicious.
Awesome recipe
hai there,
first time here. and you have a lovely blog. and the palak masala dosa – a real keeper recipe. definitely gonna try it out. happily following your space.
do visit my blog too when you get the time.
cheers,
Sona – Quick Picks
http://www.ieatonline.blogspot.com/
That's a neat dish PJ..very nicely presented..