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Ashgourd Dosa

  • Writer: Nandini R Kini
    Nandini R Kini
  • Dec 3, 2020
  • 1 min read

Updated: Dec 21, 2020



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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