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Ingredients

• 1 bunch spinach (palak), fresh, trimmed, cleaned
• 2 cups ragi (finger millet) flour
• 1 cup dosa flour
• 1 cabbage, small, finely chopped
• 4 carrots, peeled, finely chopped
• 4 tbsp rice flour
• Salt to taste
• For the Seasoning
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tbsp split Bengal gram (dhuli chana dal)
• 1 tbsp split black gram, skinless (dhuli urad dal)
• 10-12 curry leaves

Method

1. Cook the spinach in a pan with a few drops of oil until soft. Drain the water and chop it.
2. Add the ragi flour, dosa flour, and salt to taste; mix well, adding water slowly, until it reaches the consistency of dosa batter.
3. Allow the batter to ferment for 2 hours. In a cool room, allow more time as needed for fermentation.
4. Heat the oil in a pan; add the mustard seeds. As they begin to splutter, add the dals and curry leaves and sauté for ½ a minute.
5. Add the spinach, cabbage, and carrot and cook until soft. Mix the rice flour into the pan.
6. Add the sautéed vegetables to the fermented batter and mix well.
7. Heat a dosa tawa; spread a little oil and pour a ladleful of batter in a round shape. Make a few holes in the centre. Pour a little oil on the sides and in the centre and cover with a domed lid. Cook on low heat.
8. Flip the dosa and cook the other side until crisp around the edges.
9. Serve with sambar or chutney.