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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