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Instant Crispy Palak Dosa

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About

Like all the other instant dosa recipes, palak dosa does carry the same taste, crispiness, and flavor. Yet it is compared to be a better instant dosa recipe due to its health and nutrient benefits. The combination of palak and onion makes it the best. Spinach leaves supply iron and fiber whereas the onion helps to boost immunity and reduce inflammation. Hence it is the best breakfast meal to be included in your daily routine. Moreover, this recipe is a quick hack version of the traditional dosa recipe. I like to prepare instant as it does not require additional planning and soaking. But if you like to have the traditional version, you may refer to my simple dosa recipe. Basically, you need to add spinach puree on top of the prepared dosa batter and cook it like any other dosa. Ensure to have lump-free puree as it may impact the dosa preparation.

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Step-by-step

1
firstly, blanch 1 bunch of palak in boiling water for 2 minutes.
2
drain off the palak and cool completely.
3
transfer the blanched palak into a mixer jar and grind to smooth puree.
4
in a large bowl take 1½ cup rice flour, ½ cup rava, 1 tsp cumin and ¾ tsp salt.
5
add in prepared palak puree and 4 cup water.
6
whisk and mix well making sure there are no lumps.
7
further add 1 inch ginger, 2 chilli, ½ tsp chilli flakes, few curry leaves and pinch hing.
8
mix well making a flowing consistency batter.
9
cover and rest for 20 minutes or until the rava is absorbed well.

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Video

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FAQ

It is basically a quick and easy version of traditional palak dosa with no fermentation, soaking, and grounding of dosa batter. In other words, it is a simple extension of the rava or rice flour dosa with spinach or palak puree.
The traditional way is to soak the rice and urad dal and then ground it to paste. It is fermented and spinach puree is added on top of it. Whereas, the instant version does not have a such long process and uses rice flour, rava batter and is poured like rava dosa recipe.
Yes you can use frozen spinach leaves for this recipe. You may need to thaw, wash and drain the leaves, before preparing the puree. Note that, you may not get the same taste and flavor when frozen leaves are used compared to fresh ones.
Yes you can prepare spinach dosa using wheat flour. You may have to skip plain flour and use wheat flour as its alternative. Using wheat flour may not yield the same crisp dosa.
Like any other dosa recipe, you can serve these with any choice of chutney, sambar, or dips. My personal favorite is the coconut chutney and vegetable kurma recipe.
Yes you can add any other leafy vegetables with spinach leaves. Note that you need to prepare puree so that it can easily mix with batter and no lumps are formed.
Well, you may prepare the dosa batter ahead of time and refrigerate it for 2-3 days. However, note that as the batter is rested it may lose its strength and eventually lose dosa crispiness. Also, you may need to add water to the rested batter to bring it to the proper consistency.
Oil is not mandatory for the dosa, but it makes dosa super tasty. Especially when oil is applied at the edges and corners of the dosa, it becomes crisp and easy to handle. If you wish you can skip it and prepare a healthy dosa recipe.
It is not recommended to freeze the dosa batter in the freezer. It takes only a few minutes to prepare the dosa batter. Therefore, I would suggest not freezing the batter.

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Notes

  • firstly, make sure to prepare a watery consistency batter, or else the dosa will not turn crispy.
  • also, you can stuff the dosa with paneer masala to prepare palak paneer dosa.
  • additionally, roast on low to medium flame to get extra crispy dosa.
  • finally, palak dosa recipe tastes great when served with spicy chutney.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/instant-crispy-spinach-palak-dosa-recipe/