This is one of the most nutritious dosa with the wonderful combo of broken wheat (daliya) and a mix of green leafy veggies. Any leafy veggie can be used and each gives a unique flavour to this dosa taste totally different. This tastes great with tomato chutney, sambar, some grated jaggery or a pickle.
- Broken wheat or daliya or bulgar wheat (medium sized) - ¾ cup
- Par boiled rice (known popularly as idli rice) - 1 ½ cups
- Whole Urad daal - can be husked or dehusked - your choice - ¾ cup
- Ginger - ¾ inch
- Black pepper - 2 tsp
- Curry leaves - 1 to 2 handfuls
- Leafy veggie of your choice - pudina, palak, coriander leaves, red basale. I have tried with these leafy veggies. You can experiment with others.
Method:
- Wash and soak broken wheat, rice and urad daal for atleast 3 - 4 hours.
- First grind this with required amount of water to a coarse consistency.
- Then add chopped ginger, black pepper. Grind for about 30 seconds.
- Add the washed leafy veggies including curry leaves and just pulse the batter so that the leaf are finely chopped and mixes with the batter. It should not grind to a fine paste.
- Add salt to taste.
- Prepare dosa as usual and serve hot.
Additional notes:
Selection of suggested leafy veggies is your choice. You can even mix all to make “Hariyali Dosa”. This dosa tastes great with only 2 handful of curry leaves.
Make sure the batter is coarse and has a dosa batter consistency to prepare dosa. Drizzle oil inside and on the rims of dosa.
This dosa is a perfect mix of carbs from rice and broken wheat, proteins from urad daal, fat from the oil you drizzle (that is why it is important), fibre, vitamins and essential minerals from the leafy veggies.