Today’s post is dedicated to all those super women of the world who want to cook delicious breakfast for the family while keeping the monthly expenses reasonably low. We are in such a era where lentils, vegetables and fruits’ price are highly varying and unstable. For a housewife juggling between delicious food and monthly expenses would be quite hard. No worries..Friends. Let’s try to figure out delicious alternatives while keeping an eye on cost as well.
Ash gourd dosa, though not sounding so delicious but it is equally tasty like your regular plain dosa. Let me convince you how a dosa can even taste good and soft, without those black gram lentils?? Of course it can, as good as it’s counterpart. Because we are using this humble veggie ash gourd which takes the risk of replacing the lentils. Yes. You can substitute the plain black gram lentils with a cup of ash gourd kernel cubes which works magically wonder. Seriously.
You can be back to your regular dosa, where in you soak up raw rice and lentils and then grind to smooth batter. In this case lentils add a sort of fluffiness to the batter which in turn make dosa texture very soft and melt in mouth kind. But in ash gourd dosa, it is the ash gourd and rice flakes that make the batter fluffy and thick which after fermentation turn the dosa absolutely soft.
I was bit skeptical as it would turn hard in the absence of lentils or would it ever loosen from the griddle. But the dosa proved me completely wrong, I could so easily loosen the edges and remove it from the griddle and it tasted equally wonderful as regular dosa. You can either make it very thin like masala dosa or thick like uttappam. It wins either way.