Sunday, 22 November 2015

Bottle Gourd Wheat Dosa / Suraikkai Godhumai Dosa

Bottle Gourd Wheat Dosa / Suraikkai Godhumai  Dosa, this is one of the healthy recipe to make for breakfast or dinner. We generally make kootu or poriyal using bottle gourd, but this is a different and tasty dish using this vegetable. Kids will also like this dosa, my younger son 'Joyal' who is 18 months old loved it.


Ingredients:
Bottle Gourd / Suraikkai - 500 gms
Wheat Flour - 1 Cup
Rice Flour - 1 Cup
Curd - 1/2 Cup
Onion - 2 No.
Green Chili - 1 No
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1 tsp.
Turmeric Powder - 1/2 tsp.
Oil - as needed
Salt to taste

Method:
1. Take wheat flour, rice flour, curd and salt in a mixing bowl. Add water little by little and make mix it to make a thick batter and set it aside for about half an hour. Note: Batter should not be too watery because when we add the bottle gourd, it will leave some water. Peel and wash the bottle gourd. Cut 3/4 of the bottle gourd into small cubes. 
2. Take the cubed bottle gourd in a mixer and grind it to a fine paste. Grate the remaining 1/4 of the bottle gourd and chop the onions and green chilies.
3. Now, mix the ground bottle gourd paste into the batter and mix well. Heat oil in a pan and add mustard seeds. When the mustard splutters, add cumin seeds and green chili. Saute for a minute.
4. Add onions and saute for few seconds, add turmeric powder and salt. Mix well.
5. When the onion turn transparent, add the grated bottle gourd and saute for a minute. Sprinkle some water and cover the pan with lid. Let the vegetable cook.
6. When the bottle gourd is half cooked, switch off the flame and add this mix to the batter and mix well. Check of salt. Now the batter is ready to make dosas.
7. Heat a non stick tawa and pour two ladle full of batter and spread it to make the dosa. Once it is cooked on one side, flip it to other side and let it cook. That's it! Healthy Dosa is ready.
Bottle Gourd Wheat Dosa / Suraikkai Godhumai Dosa is ready to serve. Serve with any chutney of your choice or sambar.

Note:
  • Tastes better when it is hot
  • If you want it more crispier, you can add some oil or ghee.

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