Using veggies in dosa recipes isn’t new to me. I often try to make the breakfast more healthy with veggies included in it. You may be remembering ash gourd dosa from my blog which uses rice. But this rava ash gourd dosa is different. It uses rava instead of rice and tastes too yummy with overly softness. Most people prefer to use rava as substitute to rice. It may be breakfast or dinner, rava seems to be better option than rice for carbohydrates. So I tried to make rava dosa with a healthy twist i.e addition of ash gourd. So it’s rava ash gourd dosa for you today.
Initially rava is soaked in water for 15 minutes which absorbs all of it within time. Then grinding it with ash gourd and coconut makes a perfect batter for dosa. This batter is fermented for 3 hours. Fermentation brings in hint of tang in the batter. When thin dosa is poured over hot griddle, the smell of veggie wafts all over.
I loved the softness and texture of this ash gourd dosa. It’s so very admirable. We had it for dinner pairing with chutney and sambar. Soul soothing meal is what I can exclaim.
Watch the video:
Rava Ash Gourd Dosa | Winter Melon Dosa
Ingredients
- 1 cup Fine rava(semolina)
- 1/2 cup Ash gourd grated
- 1/2 cup Coconut
- 3/4 tsp Salt
- 1.5 cup Water
- Few tsp Oil to drizzle
Instructions
- Take rava in a bowl and add 1.5 cup of water to it. Let it soak for 15 minutes.
- Next grate ash gourd using a fine grater and collect 1/2 cup of it. Add grated ash gourd and coconut to a mixer.
- Include soaked rava also to the mixer and grind together. Fine batter is ready. Let it ferment for 3 hours.
- Next, add salt and mix well. Meanwhile, heat a griddle smearing some oil over it.
- Pour the batter at the center of the griddle and spread very thin dosa. Let it cook covered for 3 minutes. Flip over and cook again for few seconds. Remove and serve with chutney.
- Very soft and delicious rava ash gourd dosa is ready to serve.
Notes
- Grated ash gourd makes the dosa soft and delicious.
- You can include some red chillies, curry leaves and coriander leaves also to the batter.
Very good. I think we can add the inside pulp (bondu) for this dosa rather than the outer pulp because we use it for majjige huli right