Ashgourd / white pumpkin / petha dosa

ASHGOURD / WHITE PUMPKIN / PETHA DOSA

INGREDIENTS

• Idli rice or any rice – 1 cup
• Urad dal – 1 tbsp [ optional ]
• Red chilli – 2 or 3 or as per taste
• Freshly grated coconut – 1/2 cup
• Ash gourd without seeds – 1 ½ cup
• Salt
• Oil or ghee as required

PREPARATION

Clean ,wash ,rinse and soak the rice + dal .

Soak for minimum 1 hr or 2 or more.

In a mixie jar take the ash gourd + red chilli and grind .

Now add the coconut and blend .

Finally add the soaked rice . Before adding rice, drain off the complete water .

Again grind till fine batter .

If required add water .

The batter has to be like dosa batter ,not very thin and not very thick .

Transfer the batter to a bowl ,add required salt and mix well with clean hands.

*Mixing the batter well is very important for any batter like dosa ,idli ,dhokla ,vada …

We can use the batter directly without fermentation or with fermentation

Cover and keep the batter for fermentation for 6 to 8 hrs or more .

Fermentation time depends on the weather .

Proper fermentation is important for spongy ,fluffy an porous dosa.

**You can make instant dosa also ,but they will not be soft and spongy .

METHOD

Next day check the batter ,the batter will be risen and bubbly .

Just give a mix , after fermentation ,don’t over mix the batter .

Heat a pan .

Wipe it with a oily cloth .

Pour the batter on the hot pan .

*The pan has to be hot while pouring .

Gently spread it .

Lower the flame to medium and cook .

Drizzle some oil or ghee all over .

Flip and  cook on the other side also .

Serve hot with spicy coconut chutney .

NOTES

1. Methi seeds  gives a nice flavour , you can soak 1 tsp with rice  .
2. We can also add a tsp of fennel seeds.
3. You can try same recipe with most of the veges ,any gourds etc .

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