Spinach Dosa Recipe – Easy Palak Dosa with Dosa Batter

Last Updated on 4 months by Neha Deshmukh

Spinach Dosa Recipe – Easy Palak Dosa With Dosa Batter

Hey everyone! If you’re anything like me, you’re always looking for sneaky ways to get more greens into your diet. And what better way than wrapping them up in a crispy, delicious dosa? This spinach dosa recipe (or palak dosa as it’s often called) is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy, even if you’re a dosa newbie, and it’s a fantastic way to start your day or enjoy a light dinner.

Why You’ll Love This Recipe

Honestly, this palak dosa is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and it’s a brilliant way to use up any spinach you have on hand. Plus, the spinach adds a lovely mild flavor and a beautiful green hue that just makes breakfast feel a little more special. It’s also a great way to introduce kids (or picky eaters!) to spinach without them even realizing it.

Ingredients

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

• 3 cups idli dosa batter
• 2-3 cups chopped spinach (palak)
• 2 green chillies
• 1 inch ginger
• 0.5 tsp turmeric powder
• 1 tsp sugar
• Salt as needed
• Cooking oil as needed

Ingredient Notes

Let’s talk ingredients for a sec!

• Palak/Spinach: Fresh spinach is best, but don’t worry if you only have frozen. Just make sure to thaw it completely and squeeze out all the excess water. We want a nice, concentrated spinach flavor!
• Idli Dosa Batter: You can absolutely use store-bought idli dosa batter to save time. I often do! But if you’re feeling ambitious, making it from scratch is incredibly rewarding. (I’ll share a link to my favorite recipe at the end!)
• Dosa Batter Consistency: The batter should be slightly flowing, like pancake batter. If it’s too thick, add a little water, a tablespoon at a time, until you reach the right consistency.
• Regional Variations: Dosa preparation varies across South India. Some prefer thicker, softer dosas, while others like them super crispy and thin. Feel free to adjust the batter spreading technique to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the spinach leaves a really good wash. This is important to get rid of any dirt.
2. Bring 2 cups of water to a boil with the turmeric powder and sugar. The turmeric adds a lovely color and a subtle flavor, and the sugar balances it out.
3. Add the spinach leaves and blanch them for about 2 minutes. You’ll know they’re ready when they turn a brighter green.
4. Drain the spinach immediately and rinse with cold water to stop the cooking process. Then, squeeze out as much water as possible.
5. Now, in a blender or food processor, combine the blanched spinach, green chillies, and ginger. Grind it all up into a smooth, vibrant green paste.
6. Pour the spinach paste into your idli dosa batter and mix well. Add salt to taste – remember, you can always add more, but you can’t take it away!
7. Heat a dosa pan (or a non-stick skillet) over medium heat. Drizzle a little oil around the edges.
8. Pour a ladleful of batter onto the hot pan and spread it out thinly or thickly, depending on your preference. I like mine somewhere in the middle!
9. Drizzle a little more oil around the edges. Let it cook for a couple of minutes, until the bottom turns golden brown and crispy.
10. Flip the dosa carefully and cook the other side for another minute or two.
11. Serve immediately with your favorite chutney and sambar!

Expert Tips

• Hot Pan is Key: A properly heated pan is crucial for a crispy dosa. Test it by sprinkling a few drops of water on the surface – they should sizzle and evaporate quickly.
• Don’t Overmix: Overmixing the batter can make the dosas tough. Mix just until everything is combined.
• Oil is Your Friend: Don’t be shy with the oil! It helps create that beautiful golden-brown color and prevents sticking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your idli dosa batter doesn’t contain any dairy.
• Gluten-Free Notes: Traditional idli dosa batter is gluten-free, as it’s made from rice and lentils. However, always double-check the ingredients if you’re using store-bought batter.
• Spice Level Adjustment: Adjust the number of green chillies to control the heat. My family prefers a mild spice, so I usually stick to one or two.
• South Indian Breakfast/Dinner Options: Serve with a side of medu vada (savory lentil donuts) or upma (a savory semolina porridge) for a complete South Indian meal.

Serving Suggestions

Palak dosa is fantastic on its own, but it really shines when paired with:

• Coconut chutney (a must-try!)
• Sambar (a lentil-based vegetable stew)
• A sprinkle of sambar powder for extra flavor
• A dollop of yogurt (for a cooling contrast)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. Just give it a good stir before using. Cooked dosas are best enjoyed fresh, but you can reheat them in a skillet or microwave if needed.

FAQs

Let’s answer some common questions:

• What type of dosa batter works best for Palak Dosa? Any good quality idli dosa batter will work!
• Can I use frozen spinach for this recipe? Absolutely! Just thaw it completely and squeeze out all the excess water.
• How can I make the dosa batter from scratch? You can find my favorite recipe here.
• What is the best way to prevent the dosa from sticking to the pan? Make sure the pan is hot enough and well-oiled. A good non-stick pan also helps!
• Can I add other vegetables to the dosa batter? Definitely! Grated carrots, onions, or even finely chopped bell peppers would be delicious additions.

Enjoy making (and eating!) these delicious spinach dosas. I hope they become a regular part of your breakfast rotation! Let me know in the comments how they turn out for you. Happy cooking!