Neer dosa is a speciality of Karnataka. The thin lacey dosa is delicious when served with chutney and sambar. I have already shared a neer dosa recipe with millets. To enhance the nutritive value of the dosa, in this recipe I have included palak/spinach. My family loved the green dosa and its taste.
- 1 Cup Foxtail Millet
- 25 to 30 Spinach/Palak Leaves
- 2 Tbsp Grated Coconut
- 2 Green Chillies
- 1/2 Tsp Salt
- Oil for making dosa
- Wash and soak the millet for 8 hours or overnight. Drain.
- In a blender, add the drained millet, coconut, green chillies and spinach leaves. Grind smooth by adding little water.
- Transfer the batter to a wide bowl, add salt. Mix in enough water to make a thin batter. You can check the video for the consistency of the batter.
- Use a nonstick dosa tawa and pour the thin batter to form a circle. Sprinkle oil from sides. Add a few drops of oil in the holes also. Cook on medium heat till the bottom turns crisp. Carefully flip and cook the other side.
- Remove and serve with sambar and chutney.
- Other millets like Kodo, Little, Barnyard or Proso can be used for this recipe.
- Use tender spinach leaves for a better taste.
- The consistency of the batter is important for a lacey dosa. Every time before pouring the batter, mix well.
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