Karina Sharma
Rice, split urad dal, blanched spinach, cumin seeds, and salt to taste.
Soak rice and urad dal for 4-6 hours. Grind to a smooth batter with a little water.
Blanch spinach and blend it into the batter for vibrant color and extra nutrients.
Let the batter ferment overnight for that perfect dosa texture.
Heat a tawa, pour a ladle of batter, and spread it into a thin circle. Cook on medium heat.
Crispy spinach dosa with coconut chutney and sambar – a flavor-packed meal.