Ash Gourd Dosa

I learnt this recipe from my favorite Poornima aunty back in Bangalore. She is by far the best chef I know.During every visit she is always  kind enough to share her mangalore delicacies with me. I have received so many compliments for the dishes that she has taught me.
Dedicating this post to her.

Most of us discard the seeded part of Ashgourd.Well the next time you can save it and make yummy dosas.Ash gourd is rich in fiber and except the skin and seeds every part is edible. It gives a great feeling when you don't waste any good part of a vegetable.











Makes 10 dosas
Deeseeded part of ash gourd - diced
Idli Rice or Boiled Rice 1.5 cups
Whole Urad Dal 2 tablespoon
Poha 1/2 cup
salt to taste
oil to make dosas


Soak the dal and rice together for 6-8 hrs or overnight.
Soak poha for 15 minutes.
Grind the dal and rice in a wet grinder or mixer.Once you get a coarse paste add the ash gourd,poha and salt.
Grind well to get a thick and smooth batter.
Now let this rest for about 8-10 hrs for fermentation.The batter would have risen slightly by then.





Heat a well seasoned griddle and smear oil.Add a big ladle of the batter and spread it similar to a thick pancake.
Add oil the edges and cover with a lid and cook on a medium flame.
Remove the cover after 2 minutes.The bottom would be nicely roasted by now.Remove and transfer to a plate.
Enjoy it hot with a nice chutney.