Spinach Dhirda

It was so hot during the day that kiddo refused to eat anything and kept asking for milk. Had to come up with something that was filling, nutritive and snacky to sustain the interest in food.
Thought of making dhirdas but the plain version is a bit boring! So I added in some blanched, chopped spinach to the batter, which gave it texture and colour and a different taste. Had to cover the dhirda for a bit to ensure the spinach cooked through before turning.

A dhirda is a Maharashtrian dosa made up of gram flour, often with some other flours mixed in, such as rice flour in 2:1 or 1:1 proportion.

Here's the recipe:
Spinach Dhirda (serves 2-3)

3 tbsp gram flour
2 tbsp rice flour
1/2 cup blanched, chopped spinach
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp red chilli powder or to taste (or one chopped green chilly if there are no kids eating this)
1 tsp kasuri methi
salt to taste
oil for greasing the pan

Mix all the ingredients except the spinach to form a smooth batter of flowy consistency. Add the spinach after ensuring all the lumps have been removed.

Heat a pan on medium heat and add about 2 ladles each time. Grease the dhirda from the sides if required. I was using a new non-stick pan so made it completely oil-free. Cover for a minute or so and turn when the bottom turns brown and crispy. Cook for another minute and remove.

Serve hot with ketchup, chutney or pickle.