Palak Dosa with Carrot Chutney

IMG_3983Sometimes I get this weird energy that I would want to try weirder combinations and explore how they taste. One such day, S was my guinea pig and I made the best tasting Palak Dosa with Carrot Chutney. Food looks and tastes great when its colorful isnt? I would always love colorful food especially if its on the healthier side. Coming to the story of how these two things got made at my kitchen, I wanted to incorporate something that I and S doesn’t love much and yet make it much tastier. S doesnt like green leafy vegetables at all, especially palak whereas I love it. But then S loves carrot and I am not a huge fan. Sometimes it makes me wonder how we both are together even after two years – we have so different opinions in any small thing! So, when I was breaking my head for a dinner idea, I thought why not make a dosa that S loves and make a chutney that I would love. Viola!!! Palak dosa and Carrot chutney was made 🙂



For Palak Dosa – 

  • Dosa Batter – 3 cups
  • Palak – 2 cups
  • Salt – if required
  • Oil – to make dosa

For Carrot Chutney – 

  • Carrots Grated – 2 cups
  • Onion Diced – 1/2 cup
  • Ginger Garlic Paste – 1 tsp
  • Coconut Grated – 1 tbsp
  • Green Chilies – 3 to 4
  • Red Chili – 1
  • Mustard – 1tsp
  • Urad Dal – 1 tsp
  • Chana Dal – 1 tsp
  • Oil – 2 tsp



For Palak Dosa – 

  1. Cook Palak with little water for about 5mins. Cool it off and grind it into a smooth paste.
  2. Take the dosa batter into a bowl, add the ground palak. Add salt if not added already.
  3. Give it a good mix and the palak dosa batter is ready. It looks deep green in color.
  4. Spread it on a dosa tava like a normal dosa. I like my dosas totally thin and crisp, thats how these taste better too.
  5. Sprinkle some oil and cook until it turns light green. Palak dosa is ready.

  1. Take a kadai, add a teaspoon of oil. Put in onions once the oil is hot.
  2. When the onions are transparent, add the ginger garlic paste and give it a quick stir.
  3. Put in grated carrot and green chilies. Cook until carrot is half done. Add grated coconut.
  4. Let the whole mixture cool off. Add enough salt and blend it in a mixer-grinder to the chutney consistency.
  5. Put a tadka pan on stove, add 1 tsp of oil. Add mustard, red chili, urad and chana dal. If you have curry leaves, that would give a nice aroma too.
  6. Put the tadka over the chutney and serve it with the palak dosa. It goes well with normal dosa, idli and roti too 🙂


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