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.

Mini Uttapam (Rice-Lentil Pancakes - South Indian Style)

          Uttapams are traditional South Indian breakfast, which are generally had with coconut chutney and sambar. These rice-lentil pancakes are nutritious and wholesome. I simply love this mini version of it which are both appealing and appetizing. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups idli / dosa batter 
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. Heat 1 tsp. oil in a non-stick pan and drop a small ladleful of the batter.

          Sprinkle some of the onion mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute.

          Transfer to a serving plate. Make similar uttapams with the remaining batter. Serve them with coconut chutney and sambar.

                         Mix onion, tomatoes, green chilies & coriander leaves. Keep aside. 

                  Heat 1 tsp. oil  & drop a small ladleful of the batter. Sprinkle some of onion
                  mix over it & fry on a medium flame for 1-2 minutes.

                               Flip it over & let it cook further for a minute.

                      Transfer to a serving plate. Make similar uttapams with remaining
                      batter. Serve them with coconut chutney & sambar.

Whole Moong & Whole Urad Dal Dosa / Uttapam (Green Gram & Black Gram Pancakes)

          These healthy and nutritious breakfast are just perfect to start your day. They are made of whole moong dal, whole urad dal and brown rice. Some coriander stalks, ginger and green chilies are ground along with the lentils & rice to add some intense flavor to the dosa. Chopped onions and idli podi (gun powder) too, can be sprinkled over the dosa while frying to make onion dosa / uttapams. Relish them hot with some coconut chutney and sambar.

• 1/4 cup whole moong dal (green gram)
• 1/4 cup whole urad dal (black gram)
• 1/4 cup brown rice
• 1/4 tsp. fenugreek seeds 
• handful of coriander stalks, chopped
• 1" ginger, chopped
• 2 green chilies
• 1/4 tsp. asafoetida
• salt to taste
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the moong dal, urad dal, rice and fenugreek seeds overnight. Drain. Add ginger, green chilies, asafoetida, coriander stalks, salt and required quantity of water.

           Grind to a paste and the batter should be of pouring consistency. Keep aside. There is no need to ferment.

          Heat a non-stick tawa (griddle) and add few drops of oil. Spread evenly and then sprinkle some water. After it sizzles off, wipe clean with a tissue paper. 

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

          Cook on one side for a minute till it is lightly browned. Flip it over and cook the other side too. 

          Remove on a plate and continue making similar dosas with the remaining batter. Serve them hot with chutney and sambar.

                      Soak moong dal, urad dal, rice & fenugreek seeds overnight. Drain.

                         Add ginger, green chilies, asafoetida, coriander stalks, salt & required 

                         quantity of water. Grind to a paste & the batter should be of pouring 

                         consistency. Keep aside. There is no need to ferment.

                     Heat a non-stick tawa & add few drops of oil. Spread evenly & sprinkle

                        some water. After it sizzles off, wipe clean with a tissue paper. Drop a 

                        ladleful of the batter & spread it in a circular motion with the back of 

                        the ladle into a round pancake. Drizzle some oil around the edges & on it.

                              Cook on one side for a minute till it is lightly browned. Flip it

                              over and cook the other side too. 

                                  Serve them hot with chutney and sambar.

                         Chopped onions & idli podi can be sprinkled over the dosa while

                         frying to make onion dosa / uttapams. 

                                   Flip it over and cook the other side too till done. 

                                  Relish them hot with some coconut chutney and sambar.