Ash gourd dosa recipe
Soft ash gourd dosa recipe, without the addition of urad dal or poha
Servings: 11 Dosa
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
1. Adding 2-3 tbsp of poha along with rice, gives more softness to the dosa.
2. Rice can be replaced with millets. 3. Ash gourd dosa batter can be stored in the refrigerator for 2 days.
