Dosa is an everyday staple at home and really there is not one day we don’t have batter. And there are times, when I have forgotten to soak the rice and dal and that’s when I do an instant batter. The instant batter is packed with protein, fiber and great taste by using spinach and coriander. You can optionally add onions and green chillies to make it spicy and delicious. Serve the Spinach And Coriander Dosa along with coconut chutney for a wholesome breakfast or a quick weeknight dinner. Spinach, Coriander (Dhania) Leaves, Onion, Green Chillies, Whole Wheat Flour, Instant Oats (Oatmeal), Sooji (Semolina/ Rava), Whole Black Peppercorns, Extra Virgin Olive Oil 1 cup Spinach , finely chopped 1/4 cup Coriander (Dhania) Leaves , finely chopped 1 Onion , finely chopped 2 Green Chillies , finely chopped 1 cup Whole Wheat Flour 1/2 cup Instant Oats (Oatmeal) 1/2 cup Sooji (Semolina/ Rava) 1 tablespoon Whole Black Peppercorns , coarsely pounded Extra Virgin Olive Oil , for cooking 10 45 To begin making the Spinach And Coriander Dosa Recipe,blend spinach leaves and coriander in a mixer grinder to make a fine paste and keep aside.In a mixing bowl, add whole wheat flour and a little water such that the batter is thick still.Add the spinach and coriander paste, oats, onions, green chilli, pepper and mix so that everything incorporates well.Add water to adjust the consistency of the batter as it should be thick flowing consistency and not running.Take a scoop of batter and drop in the center of the tawa.With the same ladle or a small flat based bowl, start spreading it evenly in outward circular motion.Add few drops of Figaro Olive oil from the sides and in the center as well.Roast the dosa till the bottom starts getting brown. Fold or roll in the dosa and transfer into a serving plate.Serve the Spinach And Coriander Dosa along with coconut chutney for a wholesome breakfast or a quick weeknight dinner.