Spinach Dosa (Pregnancy Recipe) Video, Palak Dosa by Tarla Dalal

Spinach Dosa (Pregnancy Recipe) Video, Palak Dosa by Tarla Dalal

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An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin.


Recipe Description for Spinach Dosa

Soaking time:  2 hours
Preparation Time: 
Cooking Time: 
Makes 8 dosas
Show me for dosas


For Spinach Dosa
1/2 cup spinach (palak) puree , refer handy tip
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil for cooking

For Serving With Spinach Dosa
coconut chutney

  1. Combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well.
  2. Blend in a mixer using ½ cup of water till smooth.
  3. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well.
  4. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
  5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  6. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
  7. Repeat steps 4 to 6 to make 7 more dosas.
  8. Serve immediately with sambhar and coconut chutney.

Handy tip:

  1. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée.

See step by step images of Spinach Dosa Recipe

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