Palak Sponge Dosa Recipe 

Prep Time: 15  Min

– Spinach – 1 Cup – Semolina – 1 Cup – Curd – 3/4 Cup – Salt as per Taste – Sugar – 1/2 tsp – Water – 1/2 cup – Eno – 1 tsp

Cook Time: 15 Min


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– Roasted Chickpea – 4 tbsp – Roasted Peanuts – 2 tbsp – Green Chilli – 2 – Ginger – Garlic – Asafoetida/Hing – 1/4 tsp – Salt as per Taste – Lime juice – Water – Oil – 1 tsp – Mustard – 1 tsp – Asafoetida/Hing – Curry leave – Red Chili

for churney

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To make the perfect Palak Sponge Dosa, take a grinding jar and add 1 cup of spinach leaves, 1 cup of semolina, coriander leaves, and 3/4 cup of curd. 

Next step: add 1/2 tsp of sugar, 1/2 tsp of sugar, 1/2 cup of water, and make a fine batter. Next step: transfer the batter into a bowl, add 1 tsp of Eno fruit salt (Or you can use 1/2 tsp baking soda and a little lemon juice), a little water, and gently mix well. 

Next step: place a tawa on flame, and heat it on low to medium flame. Next step: add one ladle full of batter and spread it on the Tawa. 

After the Dosa turns dry and golden, transfer it to a plate and cook the next Dosa. 

Take a grinding jar, add 4 tbsp of roasted chickpea, 2 tbsp of roasted peanuts, ginger, garlic, green chilli, 1/4 tsp of asafoetida, salt as per taste, and a little lemon juice. 

Next step: add a little water, grind well, and make a fine paste. Next step: place a tempering pan on flame, add 1 tsp of oil, and heat well. 

After hot oil, add 1/2 tsp of mustard seeds, a little asafoetida, curry leaves, and one dry red chilli, and turn off the flame. 

Next step: pour the prepared tempering on the chutney. Now, your perfect Hotel Style Chutney and Palak Sponge Dosa, and you can enjoy them.