Treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on. So here is the recipe:
- Spinach puree 1/2 cup
- Paneer (cottage cheese) cut into 1 cm cubes 200 grams
- Readymade dosa batter 2 cups
- Oil 2 teaspoons
- Cumin seeds 1 teaspoon
- Garlic chopped 1 teaspoon
- Onions 2 medium
- Red chilli powder 1 teaspoon
- Green chilli chopped 1
- coriander leaves chopped 1 tablespoon
- Onion 1 small
- Chop one onion finely.
- Take dosa better in a large bowl. Add spinach puree and salt and mix well.
- Cut paneer (cottage cheese) into small cubes.
- Heat one teaspoon oil in a nonstick pan, add cumin seeds and sauté till they change colour.
- Add garlic and onions and sauté till they turn golden brown in colour.
- Add the paneer and mix well.
- Add red chilli powder and green chillies and mix. Add salt and coriander and mix well.
- Cut the remaining onion into half and peel it. Pierce it with a fork. Drizzle some oil on a nonstick tawa and use the onion to spread it.
- Pour a ladleful of the dosa batter on the tawa and spread it out evenly.
- Drizzle some oil along the sides. Place a portion of the prepared paneer mixture on one side and fold it into half.
- Transfer into a serving plate and serve hot.