Kickstart your morning with a delicious and nutrient-packed dish—Chembaruthi Dosa, made with fresh hibiscus leaves. This vibrant green dosa not only brightens up your plate but also provides a wealth of antioxidants and health benefits. Hibiscus leaves are renowned for their medicinal properties, supporting immunity and overall well-being. Paired with traditional dosa ingredients, this recipe offers a flavorful twist on the classic dosa, perfect for those looking to infuse variety and nutrition into their breakfast.
Ingredients:
20-25 hibiscus leaves
1 cup raw rice (or dosa rice)
1/4 cup urad dal
1 tbsp rice flakes (poha)
1/4 tsp fenugreek seeds
1/2 tsp sugar
Salt to taste
Water as needed
1 onion, finely chopped
1-inch piece of ginger, minced
1 sprig of curry leaves, chopped
1 tbsp coriander leaves, chopped
2 green chillies, chopped
Preparation:
- Wash the rice, urad dal, and fenugreek seeds, and soak them together for 5-6 hours.
- Drain the water and transfer the soaked ingredients to a blender along with the cleaned hibiscus leaves.
- Add about 1/2 cup water and blend until you get a coarse batter.
- Add the rice flakes and blend again until the batter becomes smooth, adjusting water to get the desired consistency.
- Let the batter ferment for 8 hours.
- After fermentation, add salt and sugar and mix well.
- Heat a tawa (griddle), and pour a ladleful of batter, spreading it into a thin crepe.
- Sprinkle chopped onion, ginger, curry leaves, coriander, and green chillies over the dosa.
- Cover and cook until the bottom turns golden brown, then flip and cook the other side.
- Serve hot with spicy chutney for a refreshing and nutritious breakfast!
This hibiscus leaf dosa is a unique blend of taste and health, providing a delightful way to enjoy a balanced and antioxidant-rich meal.
