As I had already told you, I love greens and so does Mr. A. So whenever I go to the market, if I find anything fresh and green, I just get a bunch with no thought about the already residing veggies in my pantry. When I return home and check my fridge, I will have to thrust the greens in due to lack of space… Ooof me and my bizarre greens craziness. So I was left with a whole bunch even after making Keerai saadam for lunch today. So cleaned, chopped and dumped them into the dosa batter.
I served the dosa with tomato chutney and we loved the combination.
For the Keerai Dosai
Dosa batter – as needed
Greens / Keerai – a bunch
For the tomato chutney
Onions(Large) – 1
Tomatoes(Medium) – 2
Dried Red chillies – 2
Grated Coconut – 3 tbsp
Tamarind – a small piece
Urad dhal – 1 tsp
Cumin / Jeera seeds – ½ tsp
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – to taste
Water – as needed
How I made
The tomato chutney:
Chop the onions and tomatoes.
Heat oil in a tawa. Add the urad dhal and allow to brown. Add the red chillis and allow to blacken.
Remove the urad dhal and red chillis. This is to make sure that they are not over-cooked.
Add the cumin seeds and curry leaves and allow to splutter.
Now add the onions and sauté till golden brown.
When done add the tomatoes and tamarind and fry well. Add salt to taste.
When the mixture is cooked well, add the grated coconut and combine well. Cook for 2-3 minutes.
Cool the mixture to room temperature and blend well to chutney consistency adding water as required.
The keerai dosai
Chop the greens and mix it with the dosa batter.
Make dosas from this batter. You can also sprinkle finely chopped onions on top of the dosas as in making uthappams.
Serve hot hot!!!