Spinach Dosa – Quick, Instant, and Healthy Breakfast Recipe

spinach dosa is a quick, easy, and healthy breakfast option for busy mornings. The best part is that this dosa does not need fermentation, so you can prepare it instantly. With a crispy texture and delicious taste, it is loved by both kids and adults. The ingredients used are simple and commonly available in every Indian kitchen.

Inspiration Behind Instant Spinach Dosa

This recipe is inspired by two traditional Indian dishes. The first one is Ghavan, a popular Konkani recipe made with rice flour. The second is the well-known South Indian Rava Dosa. The batter of instant spinach dosa is very similar to rava dosa. However, the addition of spinach makes it not only tastier but also more nutritious.

Ingredients and Variations

For this recipe, I used rice flour, wheat flour, and semolina (rava/sooji). You can also prepare the dosa using only rice flour if you prefer. The spinach is blended and mixed into the batter, which enhances the flavor and makes the dosa a healthier choice. If your kids are not fond of spinach, this is one of the best ways to include it in their diet.

You can make the dosa thin and crispy, similar to rava dosa, or slightly thick and soft like ghavan or neer dosa. Both versions taste amazing, so you can choose the texture depending on your preference.

Why Choose Instant Spinach Dosa?

• It is quick and does not require fermentation.
• A perfect blend of taste and health.
• Great way to add greens to your kids’ diet.
• Ingredients are easily available in every kitchen.
• Can be enjoyed as breakfast, snack, or even light dinner

Serving Suggestions

Instant spinach dosa pairs well with coconut chutney, tomato chutney, or even sambar. You can also serve it with pickle or plain curd for a simpler option.

Try out some more snacks recipes

• Kothimbir Vadi
• Banana Cutlets
• Crispy Corn
• Katori Chaat

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Spinach Dosa

Instant Spinach Dosa is a quick, healthy, and crispy breakfast recipe. No fermentation needed, simple ingredients, and kids love it!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 12 qty

Course: Breakfast

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 bunch Spinach
• 2 qty Green chili
• 6-7 pieces Ginger
• 1 cup Wheat flour
• 1 cup Rice flour
• ¼ cup Semolina
• 1 Tsp Cumin seeds
• 2 Tsp Salt
• 2 Tsp Lemon juice
• 3½ cup Water

Method

 

1. Wash the spinach leaves thoroughly. Next, blanch them in hot water for just one minute to retain their vibrant green color.
2. Remove the spinach from water and transfer it to a blender. Along with the leaves, add green chili, ginger, and a little water, then blend everything into a smooth paste.
3. In a mixing bowl, combine wheat flour, rice flour, semolina, and cumin seeds. Mix all the dry ingredients well so they are evenly distributed.
4. Add the spinach paste to the bowl. Gradually pour in water while mixing to avoid any lumps in the batter.
5. Season the mixture with salt and a dash of lemon juice. The batter should be of flowing consistency and will require at least 3½ cups of water.
6. Let the batter rest for 15 minutes. During this time, the semolina absorbs water and gives better texture to the dosa.
7. Heat a non-stick pan on high flame and lightly brush it with oil.
8. Pour the batter starting from the edge of the pan and finishing at the center, as the middle cooks faster than the sides.
9. Cover the pan with a lid and cook the dosa for 2–3 minutes on medium heat. This helps it turn crispy while cooking evenly.
10. Remove the lid, drizzle a little oil, and flip the dosa carefully. Allow it to cook for another 1–2 minutes until golden and crisp.
11. Fold the dosa and serve it hot with coconut chutney, tomato chutney, or sambar.

Notes

• Do not throw the water in which spinach is blanched, use same water to make batter. 
• You can use any kind of nonstick pan without lid.
• You can make this dosa crispy or soft as per your preference.

Detailed instructions with photos to make spinach dosa

Wash the spinach leaves thoroughly. Next, blanch them in hot water for just one minute to retain their vibrant green color.

Remove the spinach from water and transfer it to a blender. 

Along with the leaves, add green chili, ginger, and a little water, then blend everything into a smooth paste.

In a mixing bowl, combine wheat flour, rice flour, semolina, and cumin seeds. Mix all the dry ingredients well so they are evenly distributed.

 Add 1 cup of rice flour

Add the spinach paste to the bowl. Gradually pour in water while mixing to avoid any lumps in the batter.

Season the mixture with salt and a dash of lemon juice. The batter should be of flowing consistency and will require at least 3½ cups of water.

Let the batter rest for 15 minutes. During this time, the semolina absorbs water and gives better texture to the dosa.

 Batter consistency should be flowing

Heat a non-stick pan on high flame and lightly brush it with oil.

Pour the batter starting from the edge of the pan and finishing at the center, as the middle cooks faster than the sides.

Cover the pan with a lid and cook the dosa for 2–3 minutes on medium heat. This helps it turn crispy while cooking evenly.

Remove the lid, drizzle a little oil, and flip the dosa carefully. Allow it to cook for another 1–2 minutes until golden and crisp.

Step 19: Flip dosa to other side and let it cook for 1-2 minute on medium flame

Fold the dosa and serve it hot with coconut chutney, tomato chutney, or sambar.