Monday, June 14, 2010
Ridge Gourd Peel Dosai
After marriage i went to a grocery shop with my husband, he picked up ridge gourd and said we'll buy this one, i asked him what vegetable is this, how should we cook it, funny isn't it :-)
Before getting married i know only how to eat, not how to cook. Now somehow i manage to make something with ridge gourd, offcourse without his help.
In those days women never waste any edible part of fruit or vegetable, either they use it along with the curry or save it for later use. Ridge gourd is one of the vegetable which peels are used to make chutneys, in this recipe i used this peel for my dosai along with mung beans.
Green Mung beans-11/2 cups.
Raw rice- 1 tbsp
Urad dhal-1 tbsp
Onion- 1 small sized( chopped)
Ginger-1/4 inch piece(grated)
Green chilli- 2( chopped)
Ridge gourd peels- 2 medium sized
Oil- to grease the pan
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.
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.
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 laddle full of batter, swirl it with round tabelspoon in circular form, like how you make normal dosai, pour a little bit of oil along the edges of the dosai. When it is lightly brown on bottom, turn the other way round and cook for further 2 minutes.
Serve the dosai along with sambar, tomato chutney, coconut chutney or with my mixed nut chutney and podi.
This batter can also be used for kulipaniyaram.
Nithu Bala's Best Out Of Waste.