Esgee's Kitchen

Go Green


There is so much talk of preserving green in the environment and including greens in your diet. One can never have enough of it, for green is such a vital color in our lives. With a little effort along with one’s imagination, green on the table can be interesting and attractive even as it packs important nutrients into our daily meal. Here are three simple recipes for you to try out.

1. Green Gram Dosa/ Pesarattu

Protein packed, these dosas turn out soft and delicious. They are made without rice and so are ideal for those who wish to avoid carbs. If you so desire, a little amount of rice maybe included. It helps to make the dosa crisp. But as I said, I prefer to make it using only green gram. These dosas are native to Karnataka and Andhra Pradesh.

Prep time: 15 minutes Cooking time: 10-12 minutes

  • 1 cup green gram soaked overnight
  • 2 tablespoons rice soaked overnight [optional]
  • 1 inch piece of ginger chopped coarsely
  • 1-2 green chilies
  • A small bunch of coriander
  • 12-15 curry leaves
  • ¼ teaspoon asafoetida powder
  • Oil for making dosas [sesame oil/ ghee/veg oil]

Grind the green gram along with ginger, chilies, coriander leaves and curry leaves to a fine batter. Add salt and asafoetida powder. Mix well and add water to get dosa batter consistency. The batter will be green in colour. Make dosas by spreading each ladle full evenly on a tava/flat griddle. Use a little ghee/oil when frying. The dosas will come out golden brown-green.

Serve with chutney of your choice/ sambhar.

PS. If you are using rice, then grind it along with the green gram.

2. Palak/ Spinach Puris

These puris turn out green and are filled with the goodness of spinach. This is a great way to get the family to eat greens.

Prep time:15 minutes Cooking Time:15 minutes

  • 2 cups wheat flour
  • A small bunch of Spinach/Palak [Washed, cleaned and blanched]
  • A small piece of ginger chopped
  • A pinch of jeera/cumin
  • Salt
  • Veg oil for frying

Puree the blanched spinach along with ginger. Pour into a dish. Add the flour, salt and jeera and knead into firm dough using your fingers. Ensure that the dough is not lumpy. The dough will be nice and green. Roll into small balls. Flatten them into rounds using a rolling pin. They should not be too thin. Heat oil in a wok and fry the puris flipping them over when one side is slightly brown. Drain and set aside. Repeat process till all puris are fried. This is best served with a potato side dish/ tomato chutney/any spicy curry.

3. Green Sambhar/ Keerai Sambhar

This is a healthy option when making the versatile and popular Sambhar. Here it is suggested that the usual vegetables like brinjal, lady’s finger, drumstick, white gourd and pumpkin be substituted with any of the greens which are added to the sambhar lentils. Moringa leaves and chopped spinach turn out super!

Make Sambhar the usual way by boiling the lentils with turmeric and salt. Add the Sambhar powder and a pinch of asafoetida to it. In a pan add a little oil and sauté the green leaves. Add this to the lentils with a squeeze of tamarind [or lemon] and cook well. Splutter mustard, red chilies, a pinch of fenugreek and some curry leaves and pour over the Sambhar for tempering it.

Now the Green Sambhar is ready and is yummy with rice/idlis/dosas!