Tuesday, August 14, 2012

Ridge Gourd Spicy Dosa..

Ridge gourd is full of fiber content vegetable. Using this particular vegetable in your daily diet will help to avoid constipation. Ridge gourd Dosa is easy to prepare and good to eat for breakfast or as evening snack.
Here I am going to use only the outer layer of Ridge gourd. We can also prepare chutney with the skin of Ridge gourd.
Things Needed:
Ridge gourd skin :  1 cup.
Urd daal : 2 Tea spoons.
Red chillies: 4 to 6
Tamarind pulp: 2 Table spoons.
Coriander seeds: 1 tea spoon.
Salt : to taste.
Coconut: 2 Table spoons.
Rava ( Samolina ) : 1 cup.
Wheat flour: 1cup.
Maida ( All purpose flour). : 1/2 cup.
Water: 2 cups.
Curry leaves : 8 to 10
Ingh : a pinch
Oil: 4 to 6 Table spoons.
Method : Wash and feel off the edges of ridge gourd. Now wash again and wipe out the water. Remove the outer layer of ridge gourd  and keep it aside. Now add salt. coriander seeds and  tamarind pulp to and little water to the ridge gourd skin and cook all together in a pressure cooker for 8 to 10 minutes.
Roast  Urd daal  till brown, add ingh, red chilies and curry leaves and roast . Add coconut to this mixture . Leave it for cooling.
Now add cooked  ridge gourd mixture and the coconut mixture in the mixi jar and grind nicely. No need to add much water to grind this mixture. pour this spicy chutney in a big bowl. Now add samolina( medium sized) , wheat flour and maida  with coconut ground masala nicely adding required water. ( The batter consistency should be like neer dosa batter).
keep a dosa pan and heat it. Pour a spoonful of dosa batter and spread it. Sprinkle a spoon of oil on the top and cook till its brown. Turn the other side of dosa and cook for 10 seconds and remove from the pan and serve with Honey or jaggery.  Repeat the same procedure to prepare dosa with remaining batter.
Note : Cook Dosa on medium heat. Can use Ridge gourd chutney with rice or chapatis too. We can make use of left over chutney for this dosa, but surely not the stale chutney. Can use more coconut.
Serves: 3 to 4.


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