Recipe: Yummy Healthy Spinach dosa with coconut chutney

Healthy Spinach dosa with coconut chutney. Hey all How are you doing? I hope you all are safe Today I have brought to you a healthy breakfast option or any meal option full of protein from. Quinoa Oats And Lentil Dosa - A Healthy alternative to Dosa made with Quinoa, Oats, and Lentils.

Then a tempering of mustard seeds, red The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped. Over the next couple of days I am going to share with you some South Once done, add this hot mixture to the chutney. Mix well and add some more water if required. You can have Healthy Spinach dosa with coconut chutney using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Healthy Spinach dosa with coconut chutney

It's 3/4 cup of Boiled rice.
It's 1 tbsp of Raw rice.
It's 1/4 cup of Black lentil.
It's 1 tsp of Fenugreek seeds.
Prepare 1/2 cup of Spinach.
Prepare 3 of Green chillies.
Prepare 1 inch of Ginger piece.
You need 3 tbsp of Coriander chopped.
Prepare of Salt to taste.

This coconut chutney goes great with dosas, idlis and. Spinach Chutney is an easy to make but super healthy and delicious chutney made from spinach leaves. After moving to the US, the only keerai (greens) I make is spinach. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla.

Healthy Spinach dosa with coconut chutney step by step

1.Soak rice and black lentils separately for 4-5 hours.or overnight. 2. Grind rice with fenugreek seeds and black lentils separately. 3. Add salt and allow to ferment. 4. Grind spinach, coriander leaves,green chillies and ginger and add it to the fermented batter. 5. Make dosas and enjoy with chutney..
Ingredients for coconut chutney. Shredded Coconut -3 tbsp.- Green chillies-3 Ginger - 1” Asafoetida- 1/4 tsp. Roasted split chick peas (Chana dalia)- 1 tbsp. Salt to taste. For tempering for chutney Mustard -1 tsp Black lentil (urad dal) - 1 tsp Asafoetida-1/4 tsp..
For tempering for chutney Mustard -1 tsp Black lentil (urad dal) - 1 tsp Asafoetida-1/4 tsp..
Method for chutney 1.Grind the above ingredients coarsely with little water and salt. 2.Temper in little oil with mustard, black lentils (urad dal) and asafoetida and add it to the chutney..
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Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.