One of the best from the andhra cuisine..I love this with ginger chutney and groundnut chutney.
Basically this dosa is served with onion and tomato upma, wrapped inside the dosa or with chopped onions and green chillies sprinkled on the dosa and cooked. The best part of this dish is, you dont have to wait for it to ferment..you grind it and rest it for one hour and pour dosas and enjoy.
Spinach pesarattu came to me as I was thinking to give my kids, who come home from school tired and need something more than a snack and also that among, lot of different dosas made like paneer dosa, vegetable dosa and so on..so I thought why not spinach in pesarattu..and tried it..but at the same time I didnt want to change it completely the taste of it so, tried this by adding blanched and pureed spinach into batter...to my joy it came out very well and kids loved it.
I have made a little change in proportion of rice and whole bengal gram. I have added half and half, because the spinach makes the dosas very soft, so increasing the proportion of rice will keep the dosas crisp. Normal pesarattu will have one whole bengal gram and 1/4 rice.
Ingredients:
Rice - 1 cup,
Whole Bengal Gram/Moong dal - 1/2 cup,
Green Chillies - 3-4,
Red Chillies - 2-3,
Ginger - 2 inches,
Spinach - 1/2 cup blanched and pureed,
Salt,
Few drops of oil.
Method:
Wash and soak rice and whole bengal gram together for 6-8 hours or over night.
Grind both together in a grinder or in mixer to a smooth paste with water.
The consistency should be that of the normal dosa batter.
Grind green chillies, red chillies and ginger.
Add the ground paste and spinach puree to the batter and rest it for 1 hour.
Add few drops of oil on hot tawa and spread the batter and cook like any other dosa.
You can sprinkle chopped onions and green chillies to the spread dosa and cook.
Alternatively you can traditionally serve with tomato onion upma wrapped inside the dosa.
Or just with any spicy chutney.
Note:
This dosa is packed with nutrients like fibre protein folic acid, its filling and healthy for both kids and children.
Don't add water to spinach while grinding.
Basically this dosa is served with onion and tomato upma, wrapped inside the dosa or with chopped onions and green chillies sprinkled on the dosa and cooked. The best part of this dish is, you dont have to wait for it to ferment..you grind it and rest it for one hour and pour dosas and enjoy.
Spinach pesarattu came to me as I was thinking to give my kids, who come home from school tired and need something more than a snack and also that among, lot of different dosas made like paneer dosa, vegetable dosa and so on..so I thought why not spinach in pesarattu..and tried it..but at the same time I didnt want to change it completely the taste of it so, tried this by adding blanched and pureed spinach into batter...to my joy it came out very well and kids loved it.
I have made a little change in proportion of rice and whole bengal gram. I have added half and half, because the spinach makes the dosas very soft, so increasing the proportion of rice will keep the dosas crisp. Normal pesarattu will have one whole bengal gram and 1/4 rice.
Ingredients:
Rice - 1 cup,
Whole Bengal Gram/Moong dal - 1/2 cup,
Green Chillies - 3-4,
Red Chillies - 2-3,
Ginger - 2 inches,
Spinach - 1/2 cup blanched and pureed,
Salt,
Few drops of oil.
Method:
Wash and soak rice and whole bengal gram together for 6-8 hours or over night.
Grind both together in a grinder or in mixer to a smooth paste with water.
The consistency should be that of the normal dosa batter.
Grind green chillies, red chillies and ginger.
Add the ground paste and spinach puree to the batter and rest it for 1 hour.
Add few drops of oil on hot tawa and spread the batter and cook like any other dosa.
You can sprinkle chopped onions and green chillies to the spread dosa and cook.
Alternatively you can traditionally serve with tomato onion upma wrapped inside the dosa.
Or just with any spicy chutney.
Note:
This dosa is packed with nutrients like fibre protein folic acid, its filling and healthy for both kids and children.
Don't add water to spinach while grinding.
No comments:
Post a Comment