TIRANGA Dosa - An ode to INDIA! JAI HIND!

In line with our country's 69th Independence Day Celebration, Amma tried out all of the traditional day to day menus that we relish, with a touch of our beloved tricolour. The only item missing was the tricolour crispy Dosas and so as a evening light snack Amma set out to make these yummy delight.

We already had Homemade Dosa Batter and so all that was needed was just a bit of the Saffron and Green Colour. Amma detests using synthetic colours and so she went the natural way - Tomatoes and Spinach.

These dosas are such a delight and taste so delicious. Also a great way to ensure spinach gets consumed by even those who crunch up their face at the very mention!

INGREDIENTS

3 cups Homemade Dosa Batter
Oil, for making Dosas

SAFFRON Batter

1 Tomato
1 tsp Red Chilli Flakes
GREEN Batter

A small bunch Palak | Spinach, thoroughly washed and roughly chopped
1 tsp Dried Basil Leaves

METHOD

• Add sufficient water to make the batter like dosa batter.
• SAFFRON Batter
• Blanch and peel tomatoes. Grind them to a smooth puree.
• Mix this puree in one portion of the rice batter along with red chilli flakes. Mix well.
• GREEN Batter
• In a kadhai, saute roughly chopped spinach. Once spinach shrinks and leaves out water, switch off flame and keep aside. Do not cover the kadhai as this will adversely affect the green colour.
• Once cool, squeeze to remove excess water, if any. Grind to a smooth paste.
• Mix this paste in one portion of the rice batter along with dried Basil Leaves. Mix well.
• TIRANGA Dosas
• Keep all the three batter ready.
• Place a non-stick dosa tava on the gas on a high flame and when the tava is hot, reduce the flame to medium.
• Wipe the surface of the tava with a wet cloth and then pour very little GREEN Batter in the center  spread to make round, thin dosa with the ladle.
• Immediately make a white layer around the GREEN Batter and spread it uniformly to get the WHITE Colour in the middle.
• Then with very little SAFFRON Batter make the final layer and spread it uniformly. 
• Drizzle little oil along the circumference of the TIRANGA Dosa and keep flame on low.
• After about 2 minutes, flip Dosa to the other side. 
• After a minute, the other side also would be cooked, flip it again and let it get crisp.
• Serve with your choice of Podi | Chutney | Thogaiyal and Sambar.

We simply love this combination. We relished these  TIRANGA Dosa with Sambhar and Coconut Chutney.

We have used:

1. Sundrop Heart Oil
2. Snapin Dried Basil Herb
3. Keya Wonder Hot Red Chilli flakes

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.