Palak dosa
| Course | Breakfast |
|---|---|
| Place of origin | Udupi, Karnataka |
| Region or state | India |
| Main ingredients | Parboiled rice, de-husked black gram, Palak |
| Variations | Mysore palak dosa, rava palak dosa |
 Cookbook: Paneer Masala Dosa  Media: Paneer Masala Dosa | |
Palak Dosa is just a variant of Dosa's from South Indian Cuisine comes with an inner layer of thick palak (Spinach) puree. It is also made from parboiled rice, de-husked black gram and palak, served up with hot sambar, chutneys and spicy potatoes masala. As the Dosa is originated from South Indian Cuisine, it can be found across country and overseas.
Preparation
Like any other Dosa, palak dosa is also prepared with the same process of soaking mix of rice and lentils in 4:1 or 5:1 proportion, grounded to fine paste to form dosa batter and fermented overnight. Palak puree is prepared with blanched palak which is then blend with garlic and chillies in a blender. The fermented batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. When the upper layer started to dry, an even layer of pakal puree is spread on it and folded to serve.
Ingredients
Typical ingredients include parboiled rice, de-husked black gram, fenugreek seeds, palak, garlic and green chillies.