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Sunday, 23 August 2015

Ashgourd Dosa



THANKS TO MY FB FRIEND NANDINI PAI FOR THIS SOFT N SPONGY DOSA!! THE ORIGINAL RECIPE WAS WITH MANGALORE CUCUMBER/ MAGGE , BUT I SUBSTITUTED IT WITH ASH GOURD!YOU CAN ALSO USE JAGGERY AND MAKE SWEET SURNALI/ DOSA!!

INGREDIENTS:
2 pav/ 500 gms dosa rice
1 tsp methi/fenugreek seeds
Magge/mangalore cucumber or ashgourd/kuvale/kumbalkayi approximately 1/2 cup or more
250  gm jaggery
1 cup grated fresh coconut
1 pav thin poha
1/2 tsp eno fruit salt or cooking soda
1/2 tsp haldi (use haldi only if u r using jaggery)
Salt to taste

PROCEDURE:

  • Wash and soak the rice with methi seeds for 3-4 hours
  • Grind soaked rice with coconut,chopped ashgourd or mangalore cucumber into a smooth batter
  • Add washed poha and grind again
  • Transfer the batter in a vessel and keep covered for 8 hours for fermentation
  • Next day add salt to taste,eno or cooking soda and make thick dosas
  • Serve hot with coconut chutney



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