It’s a day of ridge gourd dosa and I welcome this pretty Indian crepe on each day, every day and day by day. It’s a wholesome, super totally delicious and vegan crepe to start your day or to snack on along with main course. On top of that ridge gourd dosa doesn’t need a side dish to pair with. Meaning you are free from putting together a chutney or sambar in the process of a complete breakfast. So enjoy those extra minutes of freedom dear ladies 🙂 .
When I photographed this ridge gourd dosa I can’t tell you how much I was excited to see that because those peeping out green ridge gourd slices, the porous texture and dark brown spots on it were very attractively captured through the lens. It was COME-ON-EAT-ME kind of feeling in me, salivating and appetizing. So I decided to cut the ridge gourd dosa in to quarters and show the texture from inside as side view. See the last picture of this post for the same.
Note few things before you actually cook these pretty looking crepes.
1) First and foremost be selective on ridge gourds. They should be tender, bitter-less and the seeds are not chewy. When you buy and get them home, cut a piece on edge and taste it. Then take a call either to proceed with cooking or not.
2) You need to soak rice+black gram lentil+fenugreek for 2 hours minimum. When you start grinding process, initially you have to grind coconut plus spices coarsely, then continue grinding with soaked rice included. Remember you don’t have to FERMENT the batter. The instant ridge gourd dosa batter is ready, you initiate making dosa. Pretty cool.
3) Unlike regular ones, ridge gourd dosa requires dipping each ridge gourd slice in the batter and arranging in circular fashion on griddle. You can pour the batter along the edge of such arrangement to fill the gaps and bring it to round shape.