GRINTO
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No. 11 — The GRINTO Kitchen

Microgreen dosa

A crisp dosa finished with sunflower shoots for crunch and nuttiness. The greens are added after the dosa leaves the pan.

10 minServes 2Sunflower shoots
Crisp dosa topped with sunflower shoot microgreens, chutney and sambar
Made with Sunflower shoots — Nutty, juicy, protein-rich.

Ingredients

  • 2 ready dosa batter dosas, freshly made
  • A large handful of sunflower shoot microgreens
  • Coconut chutney, for serving
  • Sambar, for serving
  • A pinch of salt

Kitchen note — The shoots go on after plating. If they touch the hot dosa for too long, they lose their snap.

Order the greens for this dish

Method

  1. 01Make the dosas crisp and golden on a hot pan.
  2. 02Fold or roll the dosa while it is still warm.
  3. 03Place on a plate lined with a banana leaf if you have one.
  4. 04Scatter sunflower shoots generously over the top.
  5. 05Serve immediately with coconut chutney and sambar.

Keep cooking

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