Ashgourd Dosa

Ok, now you have saved that ash gourd pulp after making majjige huLi, right? Well, soak some rice and dal for a soft, and fluffy dosa! Don't waste any edible part of any veggies, is my policy! Especially if it can be converted into a new variety of dosa! Though i'm not a big fan of this actually nice and healthy veggie, i never say no to it in dosa form!
Go ahead and make these and you'll surely love it!

Ash gourd Dosa

Preparation time : 30 min, excluding time for soaking Cooking time : 2 min per dosa Serves : 4 Ingredients: Dosa Rice - 2 cups Ash gourd (inner part) - 2 cups (chopped into chunks, deseeded) Beaten Rice / Avalakki - ½ cup Urad dal - 1 Tbsp Salt - ¾ th tsp or according to taste Cooking oil - to make dosas Method: Batter: • Soak the rice & dal in enough amount of water for 4-6 hours, and soak avalakki for about 15 minutes • Chop and deseed the ash gourd • Grind the rice-dal mixture along with avalakki and the ash gourd in a mixie or grinder and prepare a smooth batter. Batter should be like a thick milkshake. • Let the batter ferment overnight or for about 8-10hours. Batter would slightly rise by then. Dosa: • Add salt to the batter & mix well. • Heat the griddle • When the griddle is hot, smear a few drops of oil • Pour 1 to 1 ½ Tbsp of batter on the griddle. Do not try to spread it thin like for normal dos. Just allow it to spread itself or slightly spread it, making a thick pan cake like dosa • Cook on medium heat, covering. • Turn over the dosa and cook on the other side too, till it becomes light golden brown • Serve hot with coconut chutney. Tips n Tricks: • Do not cook the dosa on high flame. They’ll not be done in the middle but get brown on the outer layer, since these are thick

Sending this to Akila's event: Dish name starts with A.