Raw rice - 2 cups
Urad dal - 3/4th cup
Spinach - 1 small bunch
Salt - as required
Soak the Rice and Urad dal separately for 6-7 hrs
Take a wet grinder and first grind the rice with sufficient water into a smooth batter.
Now pour the ground batter in a vessel.
Put the Urad dal in the wet grinder with enough water and grind to a smooth batter.
Now pour the Urad dal batter over the rice batter .
Add salt as required and thoroughly mix the batter from below with your hand.
Now let the batter stand outside overnight to ferment nicely.
Next day by noon the batter would have fermented nicely and ready to be made as dosa.
Pour the batter in 2 vessels so that while fermenting the batter does not overflow and become messy.
Now cut the spinach into small pieces and wash nicely and add to a small quantity of the batter.
Mix the spinach nicely in the batter.
Take a dosa pan and pour oil and 2-3 big hollow spoons of the batter and make it circular.
After one side is cooked flip the dosa on the other side and cook for 2-3 minutes.
The Keerai / Spinach dosai is hot and ready to be eaten.
You can have the dosa with either molaga podi as shown in the picture above, or with coconut chutney or any other chutney of your choice.
Please be sure to put sufficient sesame oil on the molaga podi to taste superb.