Ash gourd dosa
Soft ash gourd dosa recipe, without the addition of urad dal or poha
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 11 servings
- Difficulty
- HARD
Ingredients
- 2 cup Idli dosa rice
- 1 cup finely chopped ash gourd | white pumpkin
- 1/2 cup coconut or sago
- Oil to cook the dosai
- Salt to taste
Instructions
- 1
In a broad bowl, add the idli rice.
- 2
Wash and soak this for 3 hours.
- 3
If using sago, soak the sago also along with the rice.
- 4
Drain the water and add the chopped ash gourd and coconut to this.
- 5
Grind this into a fine paste.
- 6
Add water while grinding.
- 7
Take out and transfer to a bowl.
- 8
Let it be in the consistency of dosa batter.
- 9
Add salt and mix well with your hands.
- 10
Ferment this for 7 hours or overnight.
- 11
Mix the batter and take 1 and ¼ ladle of batter and pour on a hot dosa tawa.
- 12
Spread this into a dosa. Since the dosa will be soft, no need to spread this very thin.
- 13
Drizzle oil around the dosai.
- 14
Cover this with a lid and cook the dosa.
- 15
Once you see holes on the top, flip the dosa.
- 16
Cover and cook for 10 seconds.
- 17
Take it out from the tawa.
- 18
Ash gourd dosa is ready.
- 19
Serve with any spicy chutney of your choice.