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
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