Ash gourd dosa recipe – Poosanikai dosai in Tamil – Dosa without urad dal – Ash gourd dosa recipe with full video and step by step pictures.
White pumpkin dosa recipe, We usually make dosa with rice and urad dal. Very recently one friend of mine shared this ash gourd dosa recipe. This recipe of dosa is without the addition of urad dal too. I have thinking to try ash gourd dosa for a long time. Since it is summer now, I thought I will include poosanikai more in my cooking.
I tried the dosa immediately the next day after she shared the recipe. It turned out nice and the taste was the same as our Kal dosa. As we are using the vegetable in dosa batter, we can store for 2 days. I have posted sorakkai dosa in Jeyashri’s kitchen. It is similar to this but for this Ash gourd dosa, we need to ferment the batter.
Do try this out and let me know how it turned out.
Also check out our other popular dosa recipes
Ash gourd dosa recipe
Ash gourd dosa recipe
Ingredients
- 2 cups Idli dosa rice
- 1 cup finely chopped ash gourd | white pumpkin
- ½ cup coconut or sago
- Oil to cook the dosai
- Salt to taste
Instructions
- In a broad bowl, add the idli rice.
- Wash and soak this for 3 hours.
- If using sago, soak the sago also along with the rice.
- Drain the water and add the chopped ash gourd and coconut to this.
- Grind this into a fine paste.
- Add water while grinding.
- Take out and transfer to a bowl.
- Let it be in the consistency of dosa batter.
- Add salt and mix well with your hands.
- Ferment this for 7 hours or overnight.
- Mix the batter and take 1 and ¼ ladle of batter and pour on a hot dosa tawa.
- Spread this into a dosa. Since the dosa will be soft, no need to spread this very thin.
- Drizzle oil around the dosai.
- Cover this with a lid and cook the dosa.
- Once you see holes on the top, flip the dosa.
- Cover and cook for 10 seconds.
- Take it out from the tawa.
- Ash gourd dosa is ready.
- Serve with any spicy chutney of your choice.
Notes
- In a broad bowl, add the idli rice.
- Wash and soak this for 3 hours.
- If using sago, soak the sago also along with the rice.
- Drain the water and add the chopped ash gourd and coconut to this.
- Grind this into a fine paste.
- Add water while grinding.
- Take out and transfer to a bowl.
- Let it be in the consistency of dosa batter.
- Add salt and mix well with your hands.
- Ferment this for 7 hours or overnight.
- Mix the batter and take 1 and ¼ ladle of batter and pour on a hot dosa tawa.
- Spread this into a dosa. Since the dosa will be soft, no need to spread this very thin.
- Drizzle oil around the dosai.
- Cover this with a lid and cook the dosa.
- Once you see holes on the top, flip the dosa.
- Take it out from the tawa.
- Ash gourd dosa is ready.
- Repeat this for the rest of the batter.
