Step-by-Step Guide to Prepare Speedy Healthy Spinach dosa with coconut chutney

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, healthy spinach dosa with coconut chutney. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Healthy Spinach dosa with coconut chutney is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Healthy Spinach dosa with coconut chutney is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have healthy spinach dosa with coconut chutney using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Spinach dosa with coconut chutney:

1. Take 3/4 cup Boiled rice
2. Make ready 1 tbsp Raw rice
3. Prepare 1/4 cup Black lentil
4. Prepare 1 tsp Fenugreek seeds
5. Take 1/2 cup Spinach
6. Prepare 3 Green chillies
7. Prepare 1 inch Ginger piece
8. Take 3 tbsp Coriander chopped
9. Make ready Salt to taste

Instructions to make Healthy Spinach dosa with coconut chutney:

1. 1.Soak rice and black lentils separately for 4-5 hours.or overnight. - 2. Grind rice with fenugreek seeds and black lentils separately. - 3. Add salt and allow to ferment. - 4. Grind spinach, coriander leaves,green chillies and ginger and add it to the fermented batter. - 5. Make dosas and enjoy with chutney.
2. Ingredients for coconut chutney. - Shredded Coconut -3 tbsp.- - Green chillies-3 - Ginger - 1” - Asafoetida- 1/4 tsp. - Roasted split chick peas (Chana dalia)- 1 tbsp. - Salt to taste. - For tempering for chutney - Mustard -1 tsp - Black lentil (urad dal) - 1 tsp - Asafoetida-1/4 tsp.
3. For tempering for chutney - Mustard -1 tsp - Black lentil (urad dal) - 1 tsp - Asafoetida-1/4 tsp.
4. Method for chutney - 1.Grind the above ingredients coarsely with little water and salt. - 2.Temper in little oil with mustard, black lentils (urad dal) and asafoetida - and add it to the chutney.
5. .

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