Tag: ash gourd

Kumbalakai/Ash gourd Dosa:

October 19, 2017

When I prepared Kashi halwa, so much quantity of the inner fleshy part was left and I was not in the mood to throw it away. I immediately made a couple of breakfast options from the remaining inner fleshy part, which can be made by adding ash gourd pieces as well. I feel that the inner core has more flavour than real ash gourd: D Ash gourd is considered as super food which has many healing properties and it is very good for the human body. It is low in calories hence it is good for weight watchers as well as diabetics.

Ash gourd main 1

This Dosa batter is like normal urad dal Dosa and one can prepare paper thin roasted Dosa or thick set Dosa as you wish.

Ingredients:

Dosa rice / White normal rice – 3 cups

Urad dal – ¼ cup

Ash gourd inner soft part – 3 cups (you can use ash gourd pieces as well)

Salt

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash rice and dal together. Soak for 2 hours.

Ribbet collage 2

-Grind soaked rice and dal with ash gourd core part or pieces by adding sufficient salt.

-Batter should be smooth and consistency is like normal Dosa batter.

-Ferment this ground batter for 8 hours or overnight.

-Next day prepare Dosa as you wish.

Ribbet collage 3

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-If you wish soft, porous kind, spread like a set Dosa and enjoy with coconut chutney.

 

 

Ash gourd Sweet Dosa:

October 18, 2017

Ash gourd or winter melon or white pumpkin has so many health benefits and it is literally the most ignored veggie of all. In our native we prepare so many varieties of dishes from this white coloured veggie. This Dosa is prepared by using the inner core of the vegetable by removing its seeds. You can make it sweet or plain, that is your choice. I like the sweeter version. It is very soft and melts in your mouth. Today we will see how it’s made.

ribbet 3_Fotor

Ingredients:

Dosa rice – 3 cups

Poha – 1cup

Fenugreek seeds – 1 tsp

Ash gourd inner soft part – 1 cup (you can use white part as well)

Coconut gratings – ½ cup

Turmeric powder – ½ tsp

Salt and jaggery- to taste

If you want sweeter versions add jaggery or else you can omit.

Eno fruit salt – ½ tsp

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash, soak rice, fenugreek seeds with sufficient water by putting beaten rice as well.

Ribbet collage 2

-After 3 to 4 hours of soaking, grind this by putting Ash gourd, jaggery, salt, turmeric, coconut into smooth batter. Check for sweetness or salt.

– Keep this batter for fermentation. In Bangalore weather, I usually grind any batter around afternoon, so that the next morning it will be perfect.

-The next morning add Eno fruit salt, mix nicely and keep aside for 10 minutes.

– Then you can start making Dosa on heated iron griddle. Take one serving spoon of batter and pour, don’t spread. Keep gas flame in simmer, spread little ghee, close the lid and cook. Don’t flip the Dosa. Only one side cooking is needed for this. Here I have used half serving spoon of batter for each small roundel. Personally, I like to serve this as small cute roundels.

-This Dosa tastes good with honey or onion and coconut chutney with red chillies.