I have often seen many kids tactically avoiding greens especially mint, coriander leaves and curry leaves. These 3 leaves: mint, coriander and curry leaves are also part of spinach varieties which are very healthy. We usually include them on day to day cooking. To make my kids eat the greens, I usually grind all the leaves where ever possible. I usually add the greens to the dosa batter so that my kids get all the nutrients. My daughter call this as Green Dosa. This dosa batter doesn’t need any fermentation and hence we can soak the rice and urad dal in the morning and plan this yummy dosa for dinner. Try this simple and healthy Mint, Coriander and Curry Leaves Dosa(Green Dosa). Serve this with either Kara Chutney or Poondu Kuzhambu and enjoy the taste!
Tips for making Green Dosa:
- No need for fermentation. This is almost an instant Dosa just with few hours of soaking rice and dal.
- We can grind the batter in mixer grinder or wet grinder. In mixer grinder, we will not get proper aeration so once we grind the urad dal, we need to beat the batter for 3-4 mins continuously to manually incorporate aeration in batter.
- Urad dal batter we grind should be soft and fluffy.
- We can also grind mint, coriander and curry leaves to a paste and add it to our regular dosa batter.
- We can grind 1 onion along with the greens to get an enhanced flavor of dosa.
- Relish with Kara chutney or any chutney / sambar of your choice!
You may also want to try other dosa varieties:
Mint, Coriander and Curry Leaves Dosa Recipe | Green Dosa Recipe
Green Dosa, a dosa flavored with loads of fresh mint, coriander and curry leaves. This Green dosa is a very healthy breakfast to start our day with. Green Dosa with Kara Chutney is a perfect combo!
Servings 5 people
Calories 143kcal
Equipment
- Mixer Grinder
- Mixing Bowl
- Tawa
Ingredients
- 4 cups Idli Rice / Parboiled Rice 1 Cup - 250ml
- 1 Cup Urad Dal
- 1 Cup Coriander Leaves
- 1 Cup Mint Leaves
- ½ Cup Curry leaves
- 2 tsp Salt
- ¼ Cup Oil For Cooking Dosa
Instructions
- Take parboiled rice in a mixing bowl and rinse in water twice or thrice and then soak it in water. Take urid dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size.
- After 4 hours, drain the water from uriddal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process. Then slowly sprinkle water in regular intervals and grind the urid dal to a nice and thick batter. This process usually takes atleast 20 minutes. If the urdal quality is good, then we would get more batter.
- After 20 minutes, our urid dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urid dal batter from grinder.
- Remove the batter and keep it in a mixing bowl. Next, drain the water from the rice and add it to the grinder. Add water little by little and grind the rice to a nice, smooth and thick batter.
- Grind the greens with the rice flour to a nice paste. Add the smooth green rice flour to the mixing bowl having urid dal batter. Add salt and mix well and keep it aside for an hour. We don’t need to ferment the batter overnight.
- After an hour, heat a tawa, grease it with little oil. Pour 1 ladle of batter and spread it to a thin dosa. Pour little oil and once the bottom side is cooked, flip it to other side and cook it till you get a crispy dosa. Remove from tawa. Repeat the step for rest of the batter
- The delicious Mint, Coriander and Curry Leaves Dosa (Green Dosa) is now ready. Serve this with Kara Chutney or Poondu Kuzhambu and enjoy the taste!
Notes
- We can add 1 chopped onions while grinding along with a green chilli to get richer taste.
- Idly powder, idly sambar and other chutney can also be served.
Nutrition
Serving: 1Dosa | Calories: 143kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g
Instructions with Step by Step Pictures:
- Take parboiled rice in a mixing bowl and rinse in water twice or thrice and then soak it in water. Take urid dal and fenugreek seeds in another vessel and rinse it in water twice and add water to soak them. Leave the soaking rice and dal aside for atleast 4 hours. Add generous water to the dals and rice as the soaking process makes them double their size.
- After 4 hours, drain the water from uriddal and add it to the grinder. Initially add 1/2 cup of water to the grinder and start the grinding process. Then slowly sprinkle water in regular intervals and grind the urid dal to a nice and thick batter. This process usually takes atleast 20 minutes. If the urdal quality is good, then we would get more batter. After 20 minutes, our urid dal batter is nice and smooth and if we take some batter and roll it in our hand it should roll like a soft ball. Also the moment we stop the grinding process, we could see small bubbles on top of the batter. This is the right stage to remove the urid dal batter from grinder. Remove the batter and keep it in a mixing bowl. Next, drain the water from the rice and add it to the grinder. Add water little by little and grind the rice to a nice, smooth and thick batter.
- Grind the greens with the rice flour to a nice paste. Add the smooth green rice flour to the mixing bowl having urid dal batter. Add salt and mix well and keep it aside for an hour. We don’t need to ferment the batter overnight.
- After an hour, heat a tawa, grease it with little oil. Pour 1 ladle of batter and spread it to a thin dosa. Pour little oil and once the bottom side is cooked, flip it to other side and cook it till you get a crispy dosa. Remove from tawa. Repeat the step for rest of the batter
- The delicious Mint, Coriander and Curry Leaves Dosa (Green Dosa) is now ready. Serve this with Kara Chutney or Poondu Kuzhambu and enjoy the taste!
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| Mint, Coriander and Curry Leaves Dosa Recipe | Green Dosa Recipe |
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