Sometimes I get this weird energy that I would want to try weirder combinations and explore how they taste. One such day, S was my guinea pig and I made the best tasting Palak Dosa with Carrot Chutney. Food looks and tastes great when its colorful isnt? I would always love colorful food especially if its on the healthier side. Coming to the story of how these two things got made at my kitchen, I wanted to incorporate something that I and S doesn't love much and yet make it much tastier. S doesnt like green leafy vegetables at all, especially palak whereas I love it. But then S loves carrot and I am not a huge fan. Sometimes it makes me wonder how we both are together even after two years - we have so different opinions in any small thing! So, when I was breaking my head for a dinner idea, I thought why not make a dosa that S loves and make a chutney that I would love. Viola!!! Palak dosa and Carrot chutney was made 🙂
For Palak Dosa -
- Dosa Batter - 3 cups
- Palak - 2 cups
- Salt - if required
- Oil - to make dosa
For Carrot Chutney -
- Carrots Grated - 2 cups
- Onion Diced - ½ cup
- Ginger Garlic Paste - 1 tsp
- Coconut Grated - 1 tbsp
- Green Chilies - 3 to 4
- Red Chili - 1
- Mustard - 1tsp
- Urad Dal - 1 tsp
- Chana Dal - 1 tsp
- Oil - 2 tsp
For Palak Dosa -
- Cook Palak with little water for about 5mins. Cool it off and grind it into a smooth paste.
- Take the dosa batter into a bowl, add the ground palak. Add salt if not added already.
- Give it a good mix and the palak dosa batter is ready. It looks deep green in color.
- Spread it on a dosa tava like a normal dosa. I like my dosas totally thin and crisp, thats how these taste better too.
- Sprinkle some oil and cook until it turns light green. Palak dosa is ready.
- Take a kadai, add a teaspoon of oil. Put in onions once the oil is hot.
- When the onions are transparent, add the ginger garlic paste and give it a quick stir.
- Put in grated carrot and green chilies. Cook until carrot is half done. Add grated coconut.
- Let the whole mixture cool off. Add enough salt and blend it in a mixer-grinder to the chutney consistency.
- Put a tadka pan on stove, add 1 teaspoon of oil. Add mustard, red chili, urad and chana dal. If you have curry leaves, that would give a nice aroma too.
- Put the tadka over the chutney and serve it with the palak dosa. It goes well with normal dosa, idli and roti too 🙂