Spinach Dosa Recipe – Authentic Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Spinach Dosa Recipe – Authentic Indian Flatbread with Wheat Flour

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more greens into your diet. And what better way than with a delicious, crispy dosa? This Spinach Dosa recipe is a family favorite – it’s packed with flavor, surprisingly easy to make, and a fantastic twist on the traditional South Indian staple. I first made this when my little one was refusing to eat her spinach, and it was a total hit! Now, it’s a regular on our weekend breakfast menu.

Why You’ll Love This Recipe

This isn’t your average dosa! We’re ditching the rice (mostly!) and using a blend of wheat flour and semolina for a slightly different, yet equally delightful texture. It’s a little softer than a traditional rice dosa, but still wonderfully crisp around the edges. Plus, the spinach adds a beautiful color and a boost of nutrients. It’s a win-win! This recipe is perfect for a quick weeknight dinner or a leisurely weekend brunch.

Ingredients

Here’s what you’ll need to whip up these vibrant green dosas:

• 2 cups Chopped Spinach leaves
• 1.5 cups Wheat flour (atta)
• 2 tablespoons Semolina Fine (rava/sooji)
• 0.5 teaspoon Green Chili Paste (adjust to your spice preference!)
• 0.5 teaspoon Tamarind dry pulp
• 0.5 teaspoon Turmeric Powder
• 6-7 Chopped/crushed garlic cloves
• 0.5 teaspoon Cumin Seeds
• Salt to taste
• Oil/Ghee/Butter for roasting

Ingredient Notes

Let’s talk ingredients! Using wheat flour and semolina is what gives this dosa its unique texture. The semolina adds a lovely slight crispness, while the wheat flour keeps it soft and pliable.

Traditionally, spinach dosas vary a bit depending on where you are in India. In South India, you’ll often find them a bit thinner and crispier, while North Indian versions tend to be a little thicker and softer. This recipe leans towards a happy medium!

And of course, fresh spinach is best! It has a brighter flavor and better texture than frozen. But don’t worry, I’ll cover using frozen in the FAQs. Tamarind pulp adds a lovely tang, but you can substitute with a squeeze of lemon juice if you don’t have any on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the spinach. Microwave 1 cup of chopped spinach for about 3 minutes (uncovered) until it’s wilted. Alternatively, you can cook it in a pan without any water until it’s tender. Once cooled, blend it into a smooth paste.
2. In a large bowl, combine the spinach paste, the remaining 1 cup of raw chopped spinach (this adds texture!), wheat flour, semolina, green chili paste, tamarind pulp, turmeric powder, garlic, cumin seeds, and salt.
3. Now, gradually add water, mixing as you go, until you achieve a thick idli batter-like consistency. It shouldn’t be too runny, but it should be pourable.
4. Heat a griddle or flat pan over medium heat. Sprinkle a few drops of water on it – if it sizzles and evaporates quickly, it’s ready! Lightly grease the griddle with oil or ghee.
5. Pour about 2 tablespoons of batter onto the hot griddle. Using the back of a wet spoon or your wet fingers (this prevents sticking!), spread it out in a circular motion to form a pancake-shaped disc.
6. Cover the dosa and cook for 2-3 minutes, or until the bottom is golden brown and the surface looks set. Drizzle a little oil or ghee around the edges.
7. Flip the dosa carefully and cook the other side for another minute or two, until golden spots appear.
8. Serve immediately!

Expert Tips

Want to make sure your spinach dosas turn out perfectly every time? Here are a few tips:

• Batter Consistency is Key: If the batter is too thick, the dosas will be dense. If it’s too thin, they’ll be difficult to spread. Add water a little at a time until you get the right consistency.
• Preventing Sticking: Make sure your griddle is hot enough before you pour the batter. A well-seasoned cast iron griddle works wonders! And don’t forget to grease it lightly.
• Crispy Edges: A little ghee or oil around the edges helps create those lovely crispy bits.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use oil instead of ghee or butter for cooking.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend, like a mix of rice flour, tapioca starch, and potato starch.
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the amount of green chili paste to suit your taste.
• Festival Adaptations: Dosas are a staple during festivals like Ganesh Chaturthi and Onam. This spinach version adds a festive touch!

Serving Suggestions

Spinach dosas are delicious on their own, but they’re even better with accompaniments!

• Traditional: Serve with sambar (a lentil-based vegetable stew) and coconut chutney.
• Modern: Try them with a dollop of yogurt, a sprinkle of podi (a South Indian spice blend), or even a side of avocado.

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly, so you may need to add a splash of water before using.

FAQs

1. Can I use frozen spinach for this recipe? What adjustments should I make?

Yes, you can! Thaw the frozen spinach completely and squeeze out as much excess water as possible. You might need to use a little less water when making the batter, as frozen spinach tends to retain more moisture.

2. What is the role of semolina in this dosa batter?

Semolina (rava/sooji) adds a lovely texture and slight crispness to the dosa. It helps balance out the softness of the wheat flour.

3. My dosa is sticking to the griddle. What am I doing wrong?

Make sure your griddle is hot enough and well-greased. Also, ensure the batter isn’t too thin. Wetting your fingers or the back of a spoon before spreading the batter can also help prevent sticking.

4. Can I make the batter ahead of time? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. It might thicken slightly, so add a splash of water before using.

5. Is this dosa healthier than a traditional rice-based dosa?

Generally, yes! Using wheat flour instead of rice reduces the carbohydrate content and adds some fiber. Plus, you’re getting a good dose of vitamins and minerals from the spinach!

6. What type of oil/ghee is best for cooking the dosa?

You can use any neutral-flavored oil, like sunflower or canola oil. Ghee (clarified butter) adds a lovely richness and flavor, but butter also works well.