INGREDIENTS:
To soak and grind
1 cup Dosa Rice
1 tablespoon Green gram
1 tablespoon Chana Dal
1 tablespoon Urad Dal
1 teaspoon Fenugreek seeds
2 cups Water
To grind
2 tablespoons Tamarind extract
1 tablespoon Jaggery
2 tablespoons Coriander seeds
1 teaspoon Cumin seeds
12 Red chillies (Byadagi)
1 3/4 teaspoon Salt (to taste)
1/4 teaspoon Turmeric
3 medium Ridgegourd/ Heerekai
Oil as needed
PROCEDURE:
1. Soak ingredients mentioned overnight or atleast for 3 hours.
2. Grind it to smooth paste. Let it get fermented overnight.
3. Heat a teaspoon oil in a pan and saute ingredients under 'To grind' for a while and grind to smooth paste. Add it to the fermented batter.
4. Wash and peel the ridge gourd partially. Slice it into thin slices.
5. Heat a tawa,grease it with oil. Dip one slice of ridge gourd at a time in the batter and start arranging it in the tawa.
6. Place it very close to each other without leaving any space in any manner as you want.
7. Smear it with oil,close with a lid and cook it in slow flame for a minute.
8. Once cooked,open the lid and flip it to the opposite side. Cook it again for a minute.
9. Once done, higher the flame and roast it.
Notes:
1. The original recipe is here.
2 tablespoons Coriander seeds
1 teaspoon Cumin seeds
12 Red chillies (Byadagi)
1 3/4 teaspoon Salt (to taste)
1/4 teaspoon Turmeric
3 medium Ridgegourd/ Heerekai
Oil as needed
PROCEDURE:
1. Soak ingredients mentioned overnight or atleast for 3 hours.
2. Grind it to smooth paste. Let it get fermented overnight.
3. Heat a teaspoon oil in a pan and saute ingredients under 'To grind' for a while and grind to smooth paste. Add it to the fermented batter.
4. Wash and peel the ridge gourd partially. Slice it into thin slices.
5. Heat a tawa,grease it with oil. Dip one slice of ridge gourd at a time in the batter and start arranging it in the tawa.
6. Place it very close to each other without leaving any space in any manner as you want.
7. Smear it with oil,close with a lid and cook it in slow flame for a minute.
8. Once cooked,open the lid and flip it to the opposite side. Cook it again for a minute.
9. Once done, higher the flame and roast it.
Notes:
1. The original recipe is here.
2. Taste the batter, the spice, tang and sweet. All should be on higher side; otherwise the dosa will taste bland.
3. The consistency should be that of thick buttermilk.
4. Get the tender ridge gourds, the gigantic ones taste awful and sometimes bitter.
5. Save the ridge gourd peels for making chutney.
6. Fermenting the batter is not compulsory according to the original recipe. Do it so as to get smooth dosas.
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