Masala Spinach And Lentil Dosa Recipe

About this recipe

Masala Spinach and Lentil Dosa is a wholesome Indian breakfast dish that combines the goodness of lentils and spinach with a flavorful array of spices. This recipe balances nutrition and taste, delivering a light yet satisfying meal perfect for active lifestyles and weight-loss goals. The lentil batter forms crisp dosas, while the masala filling adds a burst of flavor with sautéed spinach and aromatic spices. This intermediate recipe ensures a delightful experience in cooking and eating, showcasing the vibrant flavors of Indian cuisine.

Ingredients

• 250 g Spinach
• 500 g Onion
• 100 g Yellow Mustard Seeds
• 100G Oleo
• 500g Swad Roasted Rice Powder 500g
• 200 g Dahi
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Rinse the split yellow lentils thoroughly and soak them in water for 4 hours. Drain the water and blend the lentils into a smooth batter with yogurt, rice flour, turmeric powder, and asafoetida. Add water gradually to achieve a pourable consistency.
2. 2. Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add the finely chopped onion and green chili. Sauté until the onions turn golden brown.
3. 3. Add the spinach leaves to the pan and cook until wilted. Mix in red chili powder, salt, and chopped coriander leaves. Cook for 2-3 minutes and set the mixture aside to cool.
4. 4. Heat a flat griddle or dosa pan over medium heat and lightly grease it with oil. Pour a ladleful of lentil batter onto the pan and spread it into a thin circle. Cook for 2 minutes until the edges lift, then flip and cook for another minute.
5. 5. Place a portion of the spinach masala filling on the dosa, fold it, and gently press to seal. Repeat for the remaining batter and filling.
6. 6. Serve the masala spinach and lentil dosas hot with a side of coconut chutney or tomato chutney for a complete meal.