{"id":150,"date":"2015-01-08T04:03:25","date_gmt":"2015-01-08T04:03:25","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=150"},"modified":"2015-04-08T16:56:27","modified_gmt":"2015-04-08T16:56:27","slug":"palak-adai-dosa","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/palak-adai-dosa\/","title":{"rendered":"Palak Adai Dosa"},"content":{"rendered":"

\"palak<\/p>\n

My mother was visiting a friend, when she was served this dosa. Her friend had learned it in a cooking class and was experimenting at home. My parents loved it and make it often, and it turns out that the friend never had the time to make the dosa again. Destiny.<\/p>\n

The first time I ate this dosa, I went ‘wowwwww, its so crispy!’ Look at the edges of the dosa in the picture and you get an idea. If you grind the batter coarsely like I do, you get this delightful, crunchy texture.<\/p>\n

You could make this dosa plain<\/a>, or with add-ons. Traditionally, spinach is added, but I’m sure you could experiment with other things too. I often throw in a handful of other pulses as well. You can spot\u00a0horse gram in the picture below.<\/p>\n

As this dosa has so much more dal than usual, it is higher in protein. Also, because of the dal, I feel that it doesn’t pair too well with sambars or dals, and is best served with just chutney, or maybe even curds.<\/p>\n

Time taken: 30 min (Plus time for soaking and fermenting<\/em>)
\nMakes 10-12 dosas<\/p>\n

Ingredients:<\/h5>\n

1\u00a0cup rice
\n\u00bd cup toor<\/em> dal\/ pigeon peas
\n\u00bd cup mung<\/em> dal
\n\u00bd cup\u00a0urad<\/em> dal or split skinned black gram
\n\u00bd cup\u00a0chana<\/em> dal or Bengal gram<\/p>\n

\u00bd onion, chopped finely
\n1 cup palak<\/em> or spinach leaves, chopped
\n1 tsp chopped green chilies (optional)
\n\u00bd cup grated coconut<\/p>\n

1 tsp\u00a0saunf<\/em> or aniseed
\n1 tsp jeera <\/em>or cumin
\n2-3 dried red chilies
\n1 tbsp chopped garlic
\nSalt to taste<\/p>\n

Method:<\/h5>\n

\"\"<\/a><\/p>\n

Soak the dals and rice together for 4-6 hours. Grind into a coarse batter.<\/p>\n

\"\"<\/a>\u00a0\"\"<\/a><\/p>\n

Fermentation is an optional step in this recipe, so if you have the time, let it sit for a few hours or use immediately.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

Grind together the aniseed, cumin, chilies and garlic. Traditionally, this is ground on stone, and that gives a different flavor, but you can use a mortar and pestle or a mixer.<\/p>\n

\"\"<\/a><\/p>\n

Mix the onions, chilies, spinach, coconut, and the paste into the batter.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

Spread on a hot oiled\u00a0tava<\/em> or skillet, and flip over when the bottom surface has browned sufficiently. You can check this by raising a corner.<\/p>\n

Serve hot with mint and coriander chutney<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

My mother was visiting a friend, when she was served this dosa. Her friend had learned it in a cooking class and was experimenting at home. My parents loved it and make it often, and it turns out that the friend never had the time to make the dosa again. Destiny. The first time I … Continue reading Palak Adai Dosa<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,3],"tags":[7],"class_list":["post-150","post","type-post","status-publish","format-standard","hentry","category-allposts","category-breakfast","tag-karnataka"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-2q","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":0,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}