Spinach Dosa Recipe – Crispy Palak Cheela with Rice & Rava

Last Updated on 2 months by Neha Deshmukh

Spinach Dosa Recipe – Crispy Palak Cheela with Rice & Rava

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want to sneak in a little extra goodness, right? That’s where this Spinach Dosa (or Palak Cheela as some call it!) comes in. It’s crispy, flavorful, and a fantastic way to get a serving of greens in. I first made this when I was trying to get my kids to eat more vegetables, and honestly, it’s become a family favorite! It’s surprisingly easy to whip up, and the vibrant green color is just so appealing.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a quick and healthy twist on a classic. Here’s why you’ll adore it:

• Nutrient-packed: Spinach adds a boost of iron and vitamins.
• Crispy Perfection: The combination of rice flour and rava creates a beautifully crispy texture.
• Easy to Make: No complicated fermentation process needed!
• Versatile: Perfect for breakfast, lunch, or a light dinner.

Ingredients

Here’s what you’ll need to make these delicious Spinach Dosas:

• 1 bunch palak/spinach
• 1 cup rice flour (approximately 150g)
• 1 cup rava/suji (semolina) (approximately 140g)
• 1 tsp cumin seeds
• Salt to taste (start with ½ tsp, about 3g)
• 4 cups water (approximately 960ml)
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• ½ tsp chilli flakes (adjust to your spice preference, about 2g)
• Few curry leaves (about 10-12)
• Pinch of hing (asafoetida)
• Oil for cooking
• Chopped onion for sprinkling

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Palak/Spinach: Choosing Freshness & Varieties
Look for spinach with vibrant green leaves and no signs of wilting. Baby spinach works great too, it’s a little more tender.

Rice Flour: Types and Substitutions
You can use regular rice flour or a slightly finer variety. If you don’t have rice flour, you can make your own by grinding raw rice, but store-bought is easier!

Rava/Suji (Semolina): Fine vs. Coarse – Which to Use?
I prefer fine rava for this recipe, as it gives a lighter, crispier texture. Coarse rava will work in a pinch, but the dosas might be slightly thicker.

Hing (Asafoetida): The Flavor Enhancer & Its Benefits
Hing has a unique, pungent aroma that adds a lovely savory depth. It’s also known for aiding digestion! Don’t be scared of it – a little goes a long way.

Regional Variations in Dosa Batter

Dosa batters vary so much across India! Some people add urad dal (lentils) for a softer texture, while others use different types of rice. This recipe is a simplified version, perfect for a quick and easy meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the spinach. Bring a pot of water to a boil and add the spinach. Cook for just 2 minutes, then immediately drain and rinse with cold water. This stops the cooking process and keeps the color vibrant.
2. Now, squeeze out as much water as possible from the spinach. Then, grind it into a smooth puree. A food processor or blender works best.
3. In a large bowl, combine the rice flour, rava, cumin, and salt.
4. Add the spinach puree and water. Whisk everything together really well until you have a smooth, lump-free batter. This is important for a good texture!
5. Stir in the grated ginger, chopped green chilies, chilli flakes, curry leaves, and hing.

6. Cover the bowl and let the batter rest for at least 20 minutes. This allows the rava to absorb the water and the flavors to meld.

7. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil.

8. Sprinkle a little chopped onion onto the hot pan.
9. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
10. Drizzle a little oil around the edges.
11. Cook until the dosa is golden brown and crispy, about 2-3 minutes per side.
12. Serve hot with your favorite chutney! Peanut chutney is amazing with this.

Expert Tips

Let’s make sure your Spinach Dosas are perfect!

Achieving the Perfect Crispy Texture

The key is a thin batter and a hot pan! Don’t be afraid to use a little extra oil.

Troubleshooting the Batter Consistency

If the batter is too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a tablespoon of rice flour.

Resting Time: Why It’s Crucial

Don’t skip the resting time! It really does make a difference in the texture and flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spinach Dosa
This recipe is already vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Spinach Dosa
This recipe is naturally gluten-free, as rice flour and rava are gluten-free grains.

Spice Level Adjustment: Mild to Spicy
Adjust the amount of green chilies and chilli flakes to your liking. My friend, Priya, makes hers super mild for her kids!

Festival Adaptations: Navratri & Fasting-Friendly Version
During Navratri fasting, you can skip the onion and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

These Spinach Dosas are delicious with:

• Peanut chutney
• Coconut chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

FAQs

Got questions? I’ve got answers!

What is the best way to grind the spinach for the dosa?

A food processor or blender works best. Make sure to squeeze out all the excess water after blanching for a smooth puree.

Can I use wheat flour instead of rice flour?

You can, but the texture will be different. It won’t be as crispy.

How can I make the dosa crispier?

Use a hot pan, a thin batter, and a little extra oil.

Can I prepare the batter ahead of time? How long will it last?

Yes, you can! It will last in the refrigerator for up to 2 days.

What is hing (asafoetida) and can I skip it?

Hing is a pungent spice that adds a unique flavor. You can skip it if you don’t have it, but it does enhance the taste.