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Thursday, November 28, 2013

Paalak Dosa


'Dosa' is the most easiest of many breakfast/lunch/dinner dishes (provided you have the batter ready in hand). A variety of dosas can be made with rice, wheat, green gram/cherupayar/moong dal, bread, rava/sooji, etc. Depending on your mood and convenience you can choose which kind of dosa you feel to cook. Dosa is the main food item that gets repeatedly cooked in my house, for breakfast and for dinner. I find it more easy to make when I have no time for cooking anything else. 

Here I've simply added few paalak leaves to the dosa batter and made dosas with it coz I just wanted my son to eat paalak ( he doesn't like leafy veggies ) & I didn't want my hubby to say "Dosa??? Again???"... In my defence, this is not just dosa, its Paalak dosa - good for health. .    ;)

As my hubby usually say " What dosa without sambar & chutney ", I've tried an Onion sambar/Ulli Sambar, made with shallots/kunjulli, as an accompaniment. I used leftover chutney from morning breakfast,  so you'll find the chutney missing in this pic.


For Paalak Dosa

Ingredients

  1. Dosa batter - as required
  2. Paalak leaves - few - chopped
  3. Green chilly - 1 - finely chopped
  4. Ghee/Oil - as required

Method

Into the dosa batter add the paalak leaves and green chilly. Mix well. Make dosas as usual, no need to spread very wide. Apply ghee or oil to the dosa.


For the Onion Sambar

Ingredients
  1. Shallots/Kunjulli - 1 or 2 cups
  2. Toor dal/Sambar parippu - 1/2 cup
  3. Green chilly - 1 or 2 - slit
  4. Tamarind - lemon size ball - soaked in 1 cup water
Roast and Grind
  1. Grated coconut - 3/4 cup
  2. Sambar powder - 2 tbsp
For Tempering
  1. Mustard seeds - 1/4 tsp
  2. Fenugreek seeds - 1/4 tsp
  3. Whole red chilly - 2
  4. Curry leaves - 2 sprigs
  5. Coconut oil - 1 tbsp


Method

Cook dal in a pressure cooker. Roast the coconut till light brown, add the sambar powder and stir for a minute or two in low flame. Switch off and grind it in a mixer. Into the cooked dal add the shallots, green chilly, tamarind water, ground mixture, required amount of salt. Mix well, add more water if needed. Close the cooker and cook for 1 whistle. Heat oil in a small pan, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves and red chilly. Switch off and add it to the sambar.


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