Spicy Multigrain Dosa with Spinach and Potato Filling
20 minutes
1029 reads
About Spicy Multigrain Dosa with Spinach and Potato Filling
This recipe elevates the simple dosa to a flavorful and nutritious meal! I used a delicious multigrain dosa batter (similar to the one from @Farmz2Familiez's BellyNirvana program) as a base, adding a zing with curry leaves and a flavorful podi spice blend. The result is a wholesome and textured dosa that's anything but boring.The highlight? A hearty spinach and potato filling that transforms this breakfast into a complete and satisfying meal. Feel free to experiment with your favorite fillings – the possibilities are endless!This recipe is perfect for a healthy and delicious weekend breakfast, or even a quick and easy weeknight dinner. Get ready to impress yourself and your loved ones with this upgraded classic.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Dosa Batter
- 1 cup Dosa Batter multigrain
- 1/2 cup Water adjust as needed for desired consistency
- 1 tsp Salt
- 1 sprig Curry Leaves fresh
- 1 tsp Podi see podi recipe in notes section
For the Spinach and Potato Filling
- 1 medium Potato boiled and mashed
- 1 cup Spinach chopped
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 tsp Oil vegetable or coconut
- 1/4 tsp Turmeric
- Salt to taste Salt
For Cooking the Dosa
- 1 tbsp Clarified Butter clarified butter
Instructions
Prepare the Dosa Batter
- Add water to the dosa batter and mix until smooth.
- Add curry leaves, salt, and podi to the batter; mix well and set aside.
Make the Spinach and Potato Filling
- Heat oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
- Add chopped spinach and saute until wilted. Stir in mashed potatoes, turmeric powder, and salt. Cook until heated through.
Cook the Dosa
- Heat a non-stick dosa tawa (griddle) over medium heat.
- Add ghee to the hot tawa.
- Pour a ladle of batter onto the hot tawa, spreading it thinly and evenly to form a circle.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
Assemble and Serve
- Remove the dosa from the tawa.
- Spoon the spinach and potato filling onto the center of the dosa.
- Fold the dosa in half and serve hot.
Recipe Notes
Expert Tips
- For extra crispy dosas, let the batter rest for at least 30 minutes after mixing.
- Adjust the amount of water in the batter to achieve your desired consistency. A slightly thicker batter will result in a crispier dosa.
- Don't overcrowd the tawa; cook dosas one at a time for even cooking.
- Experiment with different fillings! Other great options include spiced chickpeas, paneer (Indian cheese), or even a simple onion and tomato mixture.
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Recipe Nutrition
Calories: 286kcalCarbohydrates: 50gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1313mgPotassium: 0.2mgCalcium: 1mgIron: 0.01mg
Simran Oberoi
Articles: 7
11 Comments
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This is exactly what I was looking for!
I’m in love with this recipe already!
I’m loving this recipe already!
Such a tempting dish! Thank you.
Lovely recipe 🙂
Simran, Totally amazing sounding flavors…
Kirti – Absolutely, I love the flavour it adds to it. I added the podi powder too which a lot of people eat as is. Because it intensifies the flavours 🙂
Thanks a lot Prabhleen !
Tasty and healthy 🙂
Use of Curry leaves in Batter is nice. I never did that before, I will do that.
Looks so good! Can’t wait to try it.