Spinach Casserole

About Spinach Casserole

Ingredients

• Tortilla dough
• Refined flour (maida) ½ cup
• Cornmeal (makai ka atta) ½ cup
• Baking soda ¼ tsp
• Fresh cream 4 tbsps
• Processed cheese, grated ¼ cup
• Stuffing
• Spinach, blanched, drained and chopped 1 cup
• Garlic cloves, minced 2
• Onion, minced ½ cup
• Red chilli sauce 1 tbsp
• Salty biscuit crumbs ½ cup
• Egg, optional 1
• Salt to taste
• Black pepper powder to taste

How to Make Spinach Casserole (Stepwise Photos)

Method

1. To make tortilla dough, take refined flour and cornmeal in a mixing bowl, add baking soda and sufficient water gradually and knead into a stiff dough.
2. Sprinkle some flour on the worktop, divide the dough into equal portions and roll out into tortillas or chapattis.
3. Heat a non-stick tawa and roast the tortillas on it, one at a time, turning sides till both sides are equally done.
4. To make the stuffing, take spinach, garlic, onion, chilli sauce, biscuit crumbs and an egg (if using) in a bowl and mix well. Add salt and black pepper powder and mix well.
5. Grease a baking dish.
6. Keep the tortillas on the worktop, keep some stuffing on each and roll. Place the stuffing in the tortillas and make a roll. Keep the tortilla rolls in the greased baking dish.
7. Pour cream on each roll. Sprinkle cheese on top. Keep the baking dish in the refrigerate for 20 minutes.
8. Preheat the oven to 200º C.
9. Keep the baking dish in the preheated oven and bake for 30 minutes.
10. Transfer into individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps