Ingredients
1 cup (200g) red lentils/ masoor dal
1 ¼ cups (300ml) water
½ cup (30g) fresh spinach
½ tsp salt or to taste
green chilies chopped to taste
ginger chopped 1 tsp
½ tsp jeera powder
oil for cooking
Preparations
Begin by soaking the red lentils in water for 2-3 hours. This softens them, ensuring a smoother batter later on. Once soaked, drain the water completely before proceeding.
In a blender, combine the soaked lentils, fresh water, spinach, salt, green chilies, ginger and cumin powder. Blend until you achieve a smooth consistency. If the mixture seems too thick, add a splash more water—but avoid over-thinning it, as the batter should hold its shape when poured onto the pan.
Heat a heavy pan over medium heat and lightly grease it with oil. Using a ladle, pour a portion of the batter onto the pan, spreading it evenly in circular motions to form a thin layer dosa.
Allow the dosa to cook undisturbed for 2-3 minutes. You’ll know it’s ready to flip when the edges start lifting away from the pan. Flip over cook the other side for another 2 minutes, or until golden spots appear.
Continue the process with the remaining batter, greasing the pan lightly between batches if needed.
Serve the dosas on a plate with chutney/ pickle and curd.
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