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(use only to make sweet dosa)
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 you are 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 to a vessel and keep covered for 8 hours for fermentation
The next day add salt to taste, Eno or cooking soda, and make thick dosas
Serve hot with coconut chutney
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