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

Healthy Spinach dosa with coconut chutney.

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, healthy spinach dosa with coconut chutney. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Healthy Spinach dosa with coconut chutney is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Healthy Spinach dosa with coconut chutney is something that I have loved my whole life.

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

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

1. {Prepare of Boiled rice.
2. {Make ready of Raw rice.
3. {Take of Black lentil.
4. {Prepare of Fenugreek seeds.
5. {Make ready of Spinach.
6. {Get of Green chillies.
7. {Take of Ginger piece.
8. {Make ready of Coriander chopped.
9. {Prepare of 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..
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