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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