Dosa batter ferments for 8-12 hours using wild airborne bacteria, creating those signature tangy bubbles without any added yeast.
Crispy Spinach Paneer Dosa
Delight your taste buds with our Crispy Spinach Paneer Dosa, where vibrant spinach and creamy paneer come together for a nutritious twist on a classic favorite! This golden, crunchy dosa is not only a fun way to add greens to your plate, but it also packs a punch of flavor with every bite. Get ready to savor a dish that's both wholesome and irresistibly delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 inch of ginger
- 2 Tbsp Chopped Onions (30 ml)
- chopped onions
- 1 Bunch of Spinach
- 1 Cup Water (240 ml)
- 2 Cups Water (1 Cup is 250 ml) (480 ml)
- 1/2 cup more water (120 ml)
🥛Dairy & Eggs(2)
- some ghee
- some crushed paneer
🫙Pantry Staples(2)
- 1/2 Cup Rice flour (62.5 g)
- 1/4 Cup Wheat flour(Optional) (31.2 g)optional
🧂Spices & Seasonings(5)
- Handful of coriander leaves
- Few Coriander Leaves
- coriander leaves
- 1 Tsp Cumin seeds (5 ml)
- Salt
📦Other(3)
- chilli flakes
- 2-3 Green Chillies
- 1 Cup Semolina (240 ml)
👨🍳 Instructions
- 1
In a pot, heat water and add 1 bunch of spinach. Blanch for 1-2 minutes.
- 2
Remove and immediately add to ice cold water to stop the cooking process.
- 3
Blend the spinach with a handful of coriander leaves, 1/2 inch of ginger, 2-3 green chillies, and 1 cup of water.
- 4
To this puree, add 1 cup semolina, 1/2 cup rice flour, 1/4 cup wheat flour (optional), 2 tbsp chopped onions, few coriander leaves, 1 tsp cumin seeds, and salt.
- 5
Add 2 cups water and mix well. Cover and let it rest for 15-20 minutes.
- 6
After resting, add 1/2 cup more water and mix well before pouring it on a hot tawa.
- 7
Add some ghee and let it cook on low flame until crispy. Do not cover.
- 8
Add some crushed paneer, chopped onions, chilli flakes, and coriander leaves, then fold like a half moon.
- 9
Serve with spicy red coconut chutney.
💡 Pro Tips
- ✓Blanch spinach for exactly 60-90 seconds to preserve chlorophyll while deactivating enzymes that cause bitter compounds and nutrient loss.timing60-90 seconds
- ✓Ice shock blanched spinach immediately to drop temperature from 212°F to below 40°F within 30 seconds, preventing overcooking and maintaining vibrant green color.technique212°F to 40°F in 30 seconds
- ✓Rest the batter for 15-20 minutes to allow semolina to hydrate and swell, creating better binding and preventing a gritty texture in the final dosa.timing15-20 minutes
- ✓Cook dosa on low flame (275-300°F surface temperature) without covering to allow moisture to escape gradually, creating the signature crispy texture through proper dehydration.technique275-300°F
- ✓Use a 3:1:0.5 ratio of semolina to rice flour to wheat flour because semolina provides structure, rice flour adds crispiness, and wheat flour offers elasticity for folding.ingredient3:1:0.5 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Dosa batter ferments for 8-12 hours using wild airborne bacteria, creating those signature tangy bubbles without any added yeast.
Crispy Spinach Paneer Dosa
Delight your taste buds with our Crispy Spinach Paneer Dosa, where vibrant spinach and creamy paneer come together for a nutritious twist on a classic favorite! This golden, crunchy dosa is not only a fun way to add greens to your plate, but it also packs a punch of flavor with every bite. Get ready to savor a dish that's both wholesome and irresistibly delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/2 inch of ginger
- 2 Tbsp Chopped Onions (30 ml)
- chopped onions
- 1 Bunch of Spinach
- 1 Cup Water (240 ml)
- 2 Cups Water (1 Cup is 250 ml) (480 ml)
- 1/2 cup more water (120 ml)
🥛Dairy & Eggs(2)
- some ghee
- some crushed paneer
🫙Pantry Staples(2)
- 1/2 Cup Rice flour (62.5 g)
- 1/4 Cup Wheat flour(Optional) (31.2 g)optional
🧂Spices & Seasonings(5)
- Handful of coriander leaves
- Few Coriander Leaves
- coriander leaves
- 1 Tsp Cumin seeds (5 ml)
- Salt
📦Other(3)
- chilli flakes
- 2-3 Green Chillies
- 1 Cup Semolina (240 ml)
👨🍳 Instructions
- 1
In a pot, heat water and add 1 bunch of spinach. Blanch for 1-2 minutes.
- 2
Remove and immediately add to ice cold water to stop the cooking process.
- 3
Blend the spinach with a handful of coriander leaves, 1/2 inch of ginger, 2-3 green chillies, and 1 cup of water.
- 4
To this puree, add 1 cup semolina, 1/2 cup rice flour, 1/4 cup wheat flour (optional), 2 tbsp chopped onions, few coriander leaves, 1 tsp cumin seeds, and salt.
- 5
Add 2 cups water and mix well. Cover and let it rest for 15-20 minutes.
- 6
After resting, add 1/2 cup more water and mix well before pouring it on a hot tawa.
- 7
Add some ghee and let it cook on low flame until crispy. Do not cover.
- 8
Add some crushed paneer, chopped onions, chilli flakes, and coriander leaves, then fold like a half moon.
- 9
Serve with spicy red coconut chutney.
💡 Pro Tips
- ✓Blanch spinach for exactly 60-90 seconds to preserve chlorophyll while deactivating enzymes that cause bitter compounds and nutrient loss.timing60-90 seconds
- ✓Ice shock blanched spinach immediately to drop temperature from 212°F to below 40°F within 30 seconds, preventing overcooking and maintaining vibrant green color.technique212°F to 40°F in 30 seconds
- ✓Rest the batter for 15-20 minutes to allow semolina to hydrate and swell, creating better binding and preventing a gritty texture in the final dosa.timing15-20 minutes
- ✓Cook dosa on low flame (275-300°F surface temperature) without covering to allow moisture to escape gradually, creating the signature crispy texture through proper dehydration.technique275-300°F
- ✓Use a 3:1:0.5 ratio of semolina to rice flour to wheat flour because semolina provides structure, rice flour adds crispiness, and wheat flour offers elasticity for folding.ingredient3:1:0.5 ratio