Step-by-Step Guide to Make Quick Healthy Spinach dosa with coconut chutney

Healthy Spinach dosa with coconut chutney.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, healthy spinach dosa with coconut chutney. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Healthy Spinach dosa with coconut chutney is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They're fine and they look wonderful. Healthy Spinach dosa with coconut chutney is something that I've loved my whole life.

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

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

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

Steps 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..
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