Meena's Taste Mantra

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

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.