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

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