Ingredients:

• For the Spinach Mini-Dosas:
• 2 cups – Left over idly batter
• 1 cup – Spinach leaves (chopped)
• 1 tsp – Ginger pieces
• 2- Green chillies
• 3 tbsp – Coriander leaves (chopped)
• For the Vegetable Kurma:
• 2 cups – Mixed Vegetables (potatoes, carrots, green peas)
• 1- Onion (chopped)
• 2- Tomatoes (chopped)
• 2- Whole spices (cloves, Cinnamon stick, bay leaves, cardamom)
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• A few Mint leaves
• Oil
• Salt to taste
• To Grind:
• 1/4 cup – Grated Coconut
• 1 tsp – Fennel seeds
• 1/2 tsp – Cumin seeds
• 1 tsp – Peppercorns
• 2 tbsp – Coriander leaves
• 1/2 tsp – Garam Masala powder
• 4- Green chillies
• 1 cup – Yoghurt.

Method:

1. Spinach mini dosa:
2. Grind the chopped spinach leaves, ginger pieces, green chillies and chopped coriander leaves into a fine paste.
3. Add this to the idly batter with 1/4 cup of water and mix everything well.
4. Now heat a non-stick pan and grease it with oil. Pour a spoonful of the batter on the pan in a circular shape. Drizzle with some oil and flip the other side and cook well.
5. Serve hot.
6. For the Vegetable Kurma:
7. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
8. Add the tomatoes and salt and simmer for 2 to 3 mins.
9. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 mins, stirring once in between.
10. For the tempering, heat the ghee in a small pan, add the bay leaves and saute for a second.
11. Pour the tempering over the korma and mix gently.
12. Serve with the dosa.
13. Recipe courtesy: Priya Easy N Tasty Recipe.

Recipe courtesy of Priya