Friday, August 5, 2011

Ridge gourd Dosa (Pan cakes)

This can be prepared with Ridge gourd (Erekai), Cabbage, round Brinjals or Amaranths’ leaves


            2 cups of rice (soaked for 4-6 hrs)
1 cup fresh coconut
1tbsp of chana dal / split chik pea
1tbsp of Urad dal / split black gram
1tbsp of Coriander seeds
1tsp each of mustard seeds, Cumin seeds and fenugreek seeds
30 curry leaves
4-5 red chilli (you can add more)
Method of preparation
Roast all the ingredients (except rice, coconut, jaggery) in a tbsp of oil.
Grind them with coconut, jaggery and salt. Rice should be added later and ground finely. It should be of Dosa batter consistency.

Keep the batter for 4 hrs (and not more) for fermentation.
Scrape the ridge gourd till the ridges are removed and cut it into very thin circular discs.
Heat the non-stick Dosa Tawa on a medium heat for 2 minutes, turn down the heat, and grease it well.
Dip the gourd pieces in the batter and arrange them on the tawa quickly, one next to the other and make a round shape with a little extra batter.
Add half a tsp of oil on the Dosa, cover it and let it cook for 3-4 minutes on a low heat.
If the dosa is done then it doesn’t stick to the tawa and gets the roast look on the tawa side. Turn the dosa so that the other side gets cooked too (for about 2 min). Now the heat can be increased. Take out the Dosa on a plate.

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