Amaranth Spinach Dosa

Ingredients:

Urad Dal 1/2 Cup
Rice Flour 1 Cup
Amaranth Leaves 1 Cup Packed
Spinach Leaves 1 Cup Packed
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Wash, separate leaves and roughly chop amaranth leaves and spinach leaves.
Remove stems and wash the green chiles.

Bring to boil a cup of water.
Add amaranth leaves and cook till amaranth leaves are soft.
Stir in spinach leaves, green chiles and remove from heat.
Once cool enough to handle, strain the leaves and reserve the cooking water.
Grind the amaranth and spinach leaves into smooth paste adding reserved cooking water.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour, ground amaranth and spinach leaves paste, cumin seeds and salt.
Mix everything with enough water for somewhat thin dosa batter.
Leave the batter aside for couple of minutes.

Heat a flat pan on medium – high heat.
Pour a ladle full of amaranth spinach leaves dosa batter and spread with back of the ladle in circular motion into thin dosa.
Pour few drops of oil around the dosa and fry till it turns golden brown in color.
Turn the dosa on other side and cook for few seconds to crisp up a little.
Carefully remove the dosa from heat and onto a plate.
Repeat the same with remaining dosa batter.

Also, store the dosa batter covered in a refrigerator for few more days.
Serve amaranth spinach leaves dosa with coconut chutney or with any chutney of your choice.

Notes: Make sure dosa batter is of right consistency.

Suggestions: If dosa is coming too thick, add more water and try again. If dosa is breaking up or the batter is too thin, add little rice flour.
Other Names: Amaranth Spinach Dosa, Thotakura Palakura Dosa.