Ash Gourd Dosa

          Today I would like to share this healthy veggie dosa with ash gourd, which is high in calcium, iron and vitamins besides other nutritional benefits. If you want to give a twist to your usual breakfast recipe with dosa, then do try this out. 

          It turned out absolutely delicious and soft and I relished with tomato-coconut chutney and sambar. I added rice flour to the ground ash gourd but you can also grind soaked rice too instead. So check out the step by step pictorial recipe to prepare it.

• 1 cup Ash Gourd, chopped
• 2 cups rice flour
• 1/2 cup coriander stems, chopped
• 1" ginger, chopped
• 2-3 green chilies
• salt to taste
• 1 tsp. cumin powder
• oil to shallow fry
• chutney and sambar to serve

          Grind ash gourd, ginger, coriander stems and green chilies into a smooth paste. Add the rice flour, cumin powder and required quantity of water to get the perfect consistency. Ferment overnight.

          Heat a non-stick tawa and drizzle some oil. Then sprinkle some water and wipe clean with a kitchen towel.

          Now drop a ladleful of the batter and spread it round in a circular motion with the back of the ladle. Drizzle some oil over and around the edges.

          Cook on a medium flame for 1-2 minutes and then flip it over to cook the other side too. 

          Prepare similar dosas with the remaining batter and serve them hot with chutney and sambar.

   

                                   Ash gourd.

                       Blend ash gourd, ginger, coriander stems & green chilies into a paste. 

                   Add rice flour, cumin powder & water to make a batter of perfect consistency. 

                                  Ferment overnight.

                   Drop a ladleful of batter & spread it round in a circular motion with 
                   back of the ladle. Drizzle some oil over & around edges. Cook on a 
                   med. flame for 1-2 minutes & then flip it over to cook other side too. 

                                  Serve them hot with chutney & sambar.

Web Dosa (Rice-Lentil Pancake)

          A new way to serve your very own Dosa in a creative way - a webbed Dosa is not only easy to prepare but is also appealing to the eyes. A squeezer bottle does the job and you can let your imaginations run wild and create your own design on the tawa. Cook as you do your regular dosa both sides but a wee bit gently or your new creation will come apart. Serve them with chutney, sambar and idli podi. Happy cooking.

• Dosa / Idli batter as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

          Pour the dosa batter into the sqeezer bottle through a funnel if needed.

          Grease a hot non-stick tawa / griddle with little oi and sprinkle some water over it. After it sizzles off,  wipe dry with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a web with the dosa batter.

          Sprinkle some oil over and around the edges and let it cook on one side before carefully flipping it over. Cook till light brown and gently remove on a plate.

          Make similar webbed dosas with the remaining batter and serve them hot with chutney and sambar.