Ingredients:
Urad Dal 1 / 2 cup
1 cup rice flour
Amaranth leaves 1 cup packed
1 cup packed spinach leaves
Green Chile 1-2
Cumin 1 / 4 c. Tea
Salt to taste
Oil as needed
Preparation:
Wash, leaves separated and coarsely chop the spinach and amaranth.
Remove stems and wash green chillies.
Boil a cup of water.
Add the amaranth leaves and cook until leaves are tender amaranth.
Stir in spinach, green peppers and remove from heat.
After cooling, simply strain the leaves and reserve the cooking water.
Grind amaranth and spinach in a smooth paste, add the reserved cooking water.
Soak urad dal in water for about 3 hours.
Updated urad dal the fresh water and grind into fine paste adding enough water.
Urad dal Remove to give a mixing bowl, add rice flour, milled amaranth and spinach paste, cumin and salt.
Mix it with enough water to a dosa batter bit thin.
Leave the dough aside a few minutes.
Heat a skillet over medium flat - high heat.
Pour a ladle full of dosa batter and spread of Amaranth spinach with the back of the pan in a circular motion in the thin dosa.
Pour a few drops of oil around the dosa and fry until golden brown.
Turn the dosa on the other side and cook for a few seconds to a little crunchy.
Carefully remove from heat and dosa on a plate.
Repeat with remaining dough the same dosa.
Keep dosa batter also covered in the refrigerator for several days.
Serve the spinach dosa Amaranth with chutney or coconut chutney with your choice
