Mint Dosa (Pudina Dosa)

Step 1: Prepare the Mint Paste

Add 1 handful of washed mint leaves, a small piece of ginger, 3-4 cloves of garlic, 2 green chilies (adjust to taste), 1/2 tsp cumin seeds, and 1/4 tsp salt to a blender jar. Add a little water as needed and blend until a smooth paste is formed.

Step 2: Combine with Dosa Batter

Pour the prepared smooth mint paste into the dosa batter (approximately 2 cups of batter, enough for 5 dosas). Mix thoroughly until the paste is evenly distributed and the batter turns a light green color.

Step 3: Heat and Grease the Tawa

Heat a tawa (griddle) over medium-high heat. Once hot, add about 1 tsp of oil or ghee and spread it evenly across the surface using a tissue or cloth.

Step 4: Cook the Dosa

Pour one ladleful of the mint dosa batter onto the hot tawa. Gently spread the batter in a circular motion from the center outwards to form a thin, round dosa. Drizzle a little oil or ghee around the edges of the dosa. Cook until the edges start to crisp and turn golden brown, and bubbles appear on the surface.

Step 5: Flip and Serve

Carefully flip the dosa using a spatula and cook for another 30 seconds to 1 minute until lightly browned on the other side. Fold the dosa in half and transfer it to a plate. Serve hot with coconut chutney or roasted gram dal chutney.

• Adjust the number of green chilies according to your spice preference.

• Ensure the mint paste is blended very smoothly for a uniform dosa batter.

• Use a well-seasoned tawa (griddle) for best results and to prevent sticking.

• Serve with tomato chutney or roasted gram dal (pottukadala) chutney.

• For a richer flavor, use ghee instead of oil for cooking the dosa.