Cuisine: Karnataka state of India
Ingredients:
Brown rice - 3 cups
Ash gourd kernel - 2 cup
Poha / Flattened rice - 1 cup
Shredded fresh coconut - 1/2 cup
Salt - as required
Turmeric powder - 1/4 teaspoon
Coconut oil - for frying the dosas
Method:
Wash the brown rice and soak in enough water for 3 hours. Soak poha for 10 minutes. Peel the ash gourd and remove the seeds. Then, chop the ash gourd into small pieces. In a mixer jar, add chopped ash gourd and soaked poha. Grind into a fine paste without adding water. Add shredded coconut and grind it finely. Then, add soaked brown rice and grind once. Add turmeric powder, salt and water into the jar and grind into a smooth lump-less batter. Transfer the dosa batter into a vessel and cover with the lid. Ferment the batter for 8-10 hours or overnight. After the fermentation, check the consistency of the batter and add water if required. Heat dosa tawa / griddle and pour a ladle of dosa batter on the center of the tawa/pan. Spread it evenly in a circular shape with the ladle. Drizzle little coconut oil around the edges. Once the dosa turns slightly brownish, remove from the tawa. There is not need to fry the dosa on the other side. Serve hot along with any chutney of your choice.
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