Heerekayi Dosa / Ridgegourd dosa
INGREDIENTS:
1 ridgegourd / heerekayi / turai / ghosale
Oil for cooking dosa
1 cup dosa rice
1 tblsp green gram / moong
4-5 methi / fenugreek seeds
1/2 tsp daniya / coriander seeds
1/4 tsp jeera / cumin seeds
1/2 cup coconut gratings
1/4 tsp turmeric powder / haldi
4 red chillies
chickpea size tamarind
Salt to taste
Small piece jaggery (optional)
Oil for cooking dosa
PROCEDURE:
- Soak rice ,moong and methi seeds in water for 2 hrs
- Later wash well,drain excess water and grind with all the other ingredients
- Make asmooth batter of semi thick consistency
- Wash ridgegourd, peel it riughly and cut into thin round slices
- Heat tava, grease it, once it becomes hot dip each slice in the batter and place them on hot tavaadjacent to each otherto form a round / dosa shape.
- Pour some batter to fill the gaps in between the pieces
- Drizzle few drops of oil and cook on low flamewith a lid covered
- Once the bottom of dosa is cooked, flip it and cook the other side
- Drizzle some more oil, once it is done remove from tava
- Serve hot with butter / coconut oil / ghee or as a side dish with hot rice and dal.
- You can substitute ridgegourd with potato,raw banana, brinjal, sweet potato, yam or bread fruit.
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