Spinach Dosa(Cooking4allseason)

One more tried recipe.......

INGREDIENTS U NEED:
1.Raw Rice - 11/2 cup
2.Jaggary - Marble size
3.Tamarind - Marble size
4.Salt to taste
5.Oil 

To be added to the batter as raw
Spinach - 2cups (Finely chopped)
Onion -1 medium(Finely chopped)
Green Chillies - 2 (Finely chopped)

ROASTED:
Coconut - 3/4 cup
Urud Dal - 2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds - abt 5-7
Cumin Seeds - 1/2 tsp
Red Chillies - 7 long
Oil - 1 tsp
Curry leaves few

METHOD OF PREPARATION:

• Soak the Raw Rice for 2 hrs. Then roast all the ingredients listed under To be roasted, one by one. Let it cool.
• Drain the rice and add all the roasted ingredients along with tamarind and jaggary. Grind to a smooth batter using water. The consistency should be of the regular one, like dropping state. Then add the raw ingredients and mix well.
• Heat a tawa and once its hot, smear oil on top. Since the batter has spinach and onions, you will not be able to spread it easily like a regular dosa. So take a ladleful of batter, and drop the batter in a circle and try to make an even spread. Sprinkle oil around the sides. Cover it with a lid and sim for 2 mins.
• Once the bottom side is well cooked, gently turn to the other side. You will know its cooked on the bottom, when it turns to wheatish colour on the sides. Once you flip to the uncooked one down, press it well so that the place between the chunks gets cooked. Cover and sim for another 2 mins. When you are able to lift the dosa freely with the spatula, its ready.
• As we use raw ingredients, it takes a while to get cooked well. Each dosa took about app 3 to 4 mins.  

GOES WELL WITH:
      Tomato Chutney