Website of the Year India 2016



Ridge Gourd Peel Dosai Recipe

Ridge Gourd Peel Dosai is a popular Indian Breakfast
Author :
 
On :
Wednesday, 26 July, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1.5 cups - green mung beans
  • 1 tbsp - raw Rice
  • 1 tbsp - Urad Dal
  • 1 - small Onion (chopped)
  • 1/4 inch piece - Ginger (grated)
  • 2 -green chillies (chopped)
  • 2 - Ridge gourd peels, medium sized
  • Oil, to grease the pan
  • How to Make Ridge Gourd Peel Dosai:

    1. Soak the green mung beans in water for more than 12 hours. Soak the urad dhal and rice for 2 to 3 hours. Peel the ridge gourd, wash well and chop them into small pieces.
    2. Grind the mung beans alone in a blender until it's a bit coarse paste, then add urad dhal and rice with little water and grind it again. Finally add the peels, onions, ginger and green chilli grind it once again until the peel is ground completely. Pour it in a large bowl, add salt and stir well.
    3. This batter doesn't need to ferment so you can use it immediately. Heat a non-stick pan, grease it lightly with oil, pour a ladle full of batter, swirl it with round tablespoon in circular form, like how you make normal dosai, pour a little bit of oil along the edges of the dosai.
    4. When it is lightly brown on bottom, turn the other way round and cook for further 2 minutes.
    5. Serve the dosai along with sambar, tomato chutney, coconut chutney or with mixed nut chutney and podi.
    6. Recipe courtesy: Taste of Pearl City




     

    Bawarchi of the Week

     Chandri Bhat

    Chandri Bhat

    Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.

    know more
  • Masala Cookies

    Masala Cookies

    Kid-Friendly

  • Paneer kaju masala

    Paneer kaju masala

    Vegetarian

  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian