- Submitted by Raji Ramakrishnan
(Cilantro Dosa, Coriander Dosai, Green Dosai, Kothamalli Dosa)
Colors are the essence of life. Bright, vibrant, attractive color always supersedes the bland, plain colors and food is no exception to that. Any colorful platter is always a hit than its plain counterparts. It is this color or the visual appeal that attracts children towards trying a new dish and also like the same. These colors can be brought naturally in foods using our vegetables, legumes and spices. The Indian cuisine boasts a wide variety of options that make the dish visually attractive and appealing. One simple and basic ingredient from our kitchen is Coriander Leaves or kothamalli in Tamil or dhaniya in Hindi. We use coriander leaves in almost all the dishes, but this time, I wanted to use these leaves in a new style to a regular traditional dish. Yes!! I infused the goodness of coriander leaves into the regular dosa batter and what came out was the colorful, aromatic, tasty and healthy green coriander dosa. The green dosa was very much loved by children both for its visual appeal and taste. This dosa consumes very little oil for frying and hence it is very healthy. This is also the best way to make kids eat green leafy vegetables. Am sure you would have already rushed to the kitchen to try this simple and tasty recipe right away.
Recipe for Green Coriander Dosa
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
- Dosa batter - 1 bowl
- Oil - to make dosa
For Puree
- Coriander Leaves (Cilantro) - handful
- Green Chillies - 2 (increase/decrease according to your own taste)
- Ginger - 1" piece
- Cumin seeds - 1/2 tsp
Method
- Grind together the coriander leaves, green chillies, ginger and cumin seeds along with little dosa batter.
- Mix with the remaining dosa batter.
- Make dosas the way we make the normal dosas.
Alternative Method (To make from scratch)
- Soak 1 cup of raw rice and ¼ cup of urad dhal or black gram for 3 hours.
- Grind the rice and black gram with 1 cup of fresh coriander leaves and salt.
- Leave it overnight for fermentation and make dosas the next day.
Variations
- Finely chopped spinach can be pureed along with the coriander leaves and be added to the dosa batter.
- Mint leaves and curry leaves can also be grinded along with coriander leaves and added to the batter.
Serving Green Coriander Dosa
More Dosa Recipes