Wash and soak all the ingredients mentioned under 'Making DOSA BATTER' for at least 6-8 hours or overnight.
Grind well to form a smooth paste. Leave it to ferment for 4-6 hours or overnight.
For making the palak paste, clean the palak leaves well. Check for worms and discard the thick stems. You can use the small stems along with the leaves.
Blanch the palak leaves in boiling water along with green chillies, ginger and turmeric powder. After 2 minutes, drain the palak leaves completely and immerse in ice-cold water. This helps to retain the colour of the palak leaves.
Cool and grind the palak leaves along with green chillies to a smooth paste. Do not add water.
Add the paste to the prepared dosa batter. Mix well. Add hing, cumin seeds and salt.
Heat a tawa or a non-stick dosa pan. Smear oil and pour a ladleful of batter. Spread quickly to make thin dosas. Pour 1/4 tsp oil. When the bottom side gets brown and crispy, flip to cook the other side as well. Similarly make all the required dosas and serve immediately with coconut chutney on the side.
Don't forget to have your regular coffee or tea with it.
