Ashgourd Dosa

Ingredients

2 pav/ 500 gms dosa rice

1 tsp methi/fenugreek seeds

Ash gourd/Kumbalkayi approximately 1/2 cup or more

1 cup grated fresh coconut

1 pav thin Poha

1/2 tsp Eno fruit salt or cooking soda

Salt to taste

Procedure

• Wash and soak the rice with methi seeds for 3-4 hours

• Grind soaked rice with coconut, chopped ash gourd, or Mangalore cucumber into a smooth batter

• Add washed Poha and grind again

• Transfer the batter to a vessel and keep covered for 8 hours for fermentation

• Next day add salt to taste, Eno, or cooking soda. Mix well

• Heat Tawa and make a thick dosa. Cover with a lid. No need to flip the dosa.

• Serve hot with coconut chutney