Masoor dal spinach dosa

  

Ingredients For the Batter

• 1 cup Red Lentils dry; provides structure and protein.
• 2 cups Water for soaking.
• 1 cup Water for blending.
• 2 cups Fresh Spinach packed; adds nutrition and color.
• ¼ cup Nutritional Yeast optional; introduces a cheesy flavor.
• 1 tsp Cumin Powder.
• ½ tsp Garlic Powder or 2 cloves garlic finely chopped
• 1  tsp  Onion Powder Or onion finely chopped .
• Salt or to taste; 
• ¼ tsp  Black Pepper  or grind 2-3 green chilies along with dal
• Oil for cooking.
•  
• Preparations

  1. Rinse red lentils thoroughly under cold water to remove impurities, then soak in 2 cups of water for at least 2 hours.
  2. Drain the soaked lentils and blend with 2 cups of fresh spinach, 1 cup of water, and spices until completely smooth. 
  3. Rest the batter for about 15-30 minutes.
  4. Preheat a non-stick skillet over medium heat and lightly grease it with oil.
  5. Pour an appropriate amount of batter into the skillet, aiming for a crepe-like thickness.
  6. Cook the flatbread for 3-4 minutes until edges look set and bottom is lightly golden, then flip and cook for an additional 2-3 minutes.
  7. Repeat the process with the remaining batter, keeping cooked dosa  warm under a clean towel. Serve hot with coconut / tomato chutney.

   

   

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