Celery Dosa

Not a big fan of raw celery but want to incorporate it into your daily diet? I have a simple dosa recipe with the goodness of celery! Check out how to make this easy celery dosa with step-wise pictures.

Earlier, I shared aval/poha dosa and buckwheat dosa, and now I am back with another dosa recipe. If you notice, the dosa recipes are in alphabetical order. Yes, this year, I am doing A-Z dosa recipes as part of the blogging marathon, where bloggers post recipes under a particular theme. Every month I will be sharing dosa recipes alphabetically, and I have exciting recipes lined up, so stay tuned.

Like zucchini, I got introduced to celery only after coming to the US. I love veggies, including bitter gourd, so when I saw my friends relishing celery raw, I thought I would love them too, but oh boy, I was so wrong. Somehow to date, I cannot relish this vegetable raw except in my macaroni salad. So I started adding them in my soups, in dosa, and making some South Indian style stir fry and gravy (yet to share).

Easy celery dosa

Celery is a crunchy, low-calorie vegetable loaded with dietary fiber, vitamins, and anti-oxidants. It has a strong flavor which makes it difficult to consume it raw. This simple dosa recipe uses celery-shallots-cilantro puree, balancing the strong flavor of celery and making it delectable.

Many folks don’t like sneaking vegetables into soups and typical dishes, but I am a big fan of adding, aka sneaking in vegetables. I don’t mind getting those additional nutrients, vitamins, minerals, and fiber. :-) Ok, I don’t want to stray. Let’s get straight into the ingredients and the recipe.

The recipe is straightforward. We parboil the celery and shallots and cilantro, make a puree, and then add it to the dosa batter and make the dosas. Simple right?

Ingredients required

Idli-dosa batter- It’s a dosa recipe, and of course, we need dosa batter. I used 4 cups of my go-to idli dosa batter for this celery dosa.

Celery – I used 200 grams of celery, four sticks, including the celery greens. Note– As we now love the celery flavor in the dosa, I have made this dosa with ten sticks of celery. Yes, ten sticks of celery for 4 cups of dosa batter. Start with a small quantity of celery and add more as you get acquired to the taste. 

Shallots and cilantro: I have used shallots and cilantro for added flavor. You can use regular big onion too. 

You need some extra water(for parboiling + for batter) and salt(optional) for the batter.

Variations

1. You can skip the shallots and cilantro entirely and make this dosa only with celery. 
2. Alternatively, you can add some curry leaves instead of cilantro or both. Do not go overboard with cilantro and curry leaves; it becomes curry leaves and cilantro dosa. 
3. Instead of blanching onions and cilantro along with celery, you can finely chop them and add them to the dosa batter and make this like uthappam/pancakes. 

As you can see, the variations are endless. You can customize this dosa as per your liking and develop a whole new recipe.

Dietary specifications and yield

The celery dosa is naturally vegan, gluten-free, and nut-free. This measure yields 12 to 15 dosa and serve it with warm with chutney or sambar. You can also check out my easy sides for idli and dosa archives for more ideas. 

Watch me make celery dosa

How to make celery dosa

Parboil the celery

• Bring 4 to 5 cups of water to a rolling boil in a saucepan. Add the chopped celery, shallots, and cilantro. Cover and cook for 4 to 5 minutes and turn off the heat.

• Drain the water and let it cool for 15 minutes.

• Add the parboiled vegetables to a mixer jar and puree them.

• Now add this puree to the dosa batter. 

• Add extra water (I added about ¾ cup of water) and salt, if needed, and mix well. The celery dosa batter is now ready.

Prepare the dosa

• Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium.
• Take a spoon/ladle full of batter and pour it on the pan. Spread it evening from the center towards the edges. (Spread it thin for crispier dosa) Spread some oil around the edges; ½ tsp should be sufficient. 
• Allow it to cook. Usually, it takes about 45 to 50 seconds. Make sure the top side is wholly cooked. 
• Now using a flat spatula, loosen the edges and flip the dosa. 
• Cook for 15 to 20 seconds and remove it from the pan.
• Similarly, make the dosa with the remaining batter and serve hot with chutney.

Recipe notes

• You can add up to ten celery sticks for this measure. Please check the variation section of the post for more options.
• Adjust the salt as needed.
• If you like spicy dosa, add one or two green chilies along with celery or ground pepper to the batter.

Recipes that will make you fall in love with celery

PS:  If you try this celery dosa, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.

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5 from 4 votes

Celery Dosa

Not a big fan of raw celery but want to incorporate it into your daily diet? I have a simple dosa recipe with the goodness of celery!

Prep Time5 minutes mins

Cook Time30 minutes mins

Veggie cooling time15 minutes mins

Total Time50 minutes mins

Course: Breakfast

Cuisine: South Indian

Servings: 6 yields 12 to 15 dosa

Calories: 332kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ 200 grams celery roughly chopped
• ▢ 7 shallots
• ▢ ¼ cup cilantro roughly chopped
• ▢ 4 cups idli dosa batter
• ▢ ¾ cup water plus more to parboil
• ▢ ½ tsp salt if required
• ▢ 3 tbsp oil to make dosa

Instructions

Parboil the celery

• Bring 4 to 5 cups of water to a rolling boil in a saucepan.
• Add the chopped celery, shallots, and cilantro. Cover and cook for 4 to 5 minutes and turn off the heat.
• Drain the water and let it cool for 15 minutes.
• Add the parboiled vegetables to a mixer jar and puree them.
• Now add this puree to the dosa batter.
• Add extra water (I added about ¾ cup of water) and salt, if needed, and mix well. The celery dosa batter is now ready.

Prepare the dosa

• Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium.
• Take a spoon/ladle full of batter and pour it on the pan. Spread it evening from the center towards the edges. (Spread it thin for crispier dosa) Spread some oil around the edges; ½ tsp should be sufficient.
• Allow it to cook. Usually, it takes about 45 to 50 seconds. Make sure the top side is wholly cooked.
• Now using a flat spatula, loosen the edges and flip the dosa.
• Cook for 15 to 20 seconds and remove it from the pan.
• Similarly, make the dosa with the remaining batter and serve hot with chutney.

Video

Notes

• You can add up to ten celery sticks for this measure. Please check the variation section of the post for more options.
• Adjust the salt as needed.
• If you like spicy dosa, add one or two green chilies along with celery or ground pepper to the batter.

Nutrition

Calories: 332kcal | Carbohydrates: 73g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 426mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update notes: Earlier posted in 2015, now updated the post with recipe card with nutritional information and variations.