Tuesday, June 15, 2010

BOTTLE GOURD TOMATO DOSA


Bottle Gourd1/2 cup (peel and grated)
Tomato 2 (small in size)
Rice powder1/2 cup
Besan1/4th cup
Wheat flour1/4th cup
All purpose flour/ Maida1/4th cup
Semolina /Bombai rava1/4th cup
Curd (optional)1/4th cup
Green chillies 4-6 (finely chopped)
Onions1/2 cup (finely chopped)
Cumin seeds1/2tsp
Salt to taste
Water2-3 glasses
Oil1/4th cup


  • Cut tomatoes into cubes and add 1/2 cup of water and boil in microwave or on stove top for 2-3Min's. Smash it with a spoon and strain the juice. Keep aside.
  • In a mixing boil add grated bottle gourd, tomato juice, rice powder, besan. wheat flour, maida, bombai rava, green chillies, onions, cumin seeds and salt. Mix well.
  • Pour water and mix. The consistency should not be too thick or too thin. It should be like rava dosa consistency.
  • Heat non-stick tawa/ 8" non-stick omelet pan. Pour ladle full of batter starting from edge and finishing off in the middle.(No need to spread like regular dosa).

  • Pour 1/2tsp of oil, cover with a lid and cook on medium flame for 2Min's.
  • Turn it carefully with dosa turner. Pour 1/2tsp of oil, cover and cook for couple of Min's.
  • Serve with Palli-kobbari chutney/ Groundnuts-coconut chutney.
 PALLI-KOBBARI CHUTNEY: 

http://paddusrecipehouse.blogspot.com/2010/06/palli-kobbari-chutney-groundnuts.htm

4 comments:

  1. CAN WE MAKE THIS DOSA INSTANTLY?
    OR WE HAVE TO FERMENT IT OVER NIGHT?

    ReplyDelete
  2. No need to ferment. Its a Instant dosa. Just mix, pour and cook.

    ReplyDelete
  3. i tried it.. but i didn't get that color.. your dosa looks very yummy and color full.. but myne is not in that color.. how you get that color..

    by the way i like u r blog so much...so many varieties of tiffins. ... pics are perfect.. love a lot
    thxs for sharing

    ReplyDelete
  4. Padma, Grease tsp oil to hot pan. Pour ladled full of batter on hot pan(pan should be nice and hot).Cover and Cook for a minute. Reduce heat to medium heat and drizzle 1/2tsp of oil and cook till u get nice golden brown color on bottom side. Then flip the dosa and drizzle another 1/2tsp of oil and cook till dosa is nicely fried and cooked.
    Note: This type of dosa takes little more time to cook.
    Btw...thanx for your compliments. Hope you can make it perfect dosa this time.

    ReplyDelete

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