Peel the ash gourd skin, scoop out all seeds and chop it in to fine pieces. Measure one cup of kernel and keep it aside. Soak dosa rice and rice flakes separately for 3 hours and 10 minutes respectively.

In a mixer take ash gourd pieces and coconut. Grind them together to fine puree. Do not add water at this stage.

Rinse soaked rice twice with enough water and drain it off. Include this rice and rice flakes also to the mixer and grind finely to obtain dosa batter. Transfer the batter to a container, add turmeric powder and mix well. Ferment the batter for about 8 to 10 hours.

The fermented batter would have raised, check the consistency. If required add little water to bring it to dosa batter consistency. Add salt and mix. Heat a dosa griddle, smear some oil and pour a ladle full of batter on it. Using back of ladle, spread it in dosa form.

Drizzle some oil over the dosa, cook it covered for about a minute. Flip to cook other side and remove from the griddle.

Very healthy and lentil-less ash gourd dosa is ready to devour with chutney of your choice.

The ash gourd oozes lots of water, so additional water is not required while grinding.

After fermentation, if the batter is not of pouring consistency, then use some water.

Batter needs to be fermented for good 8 to 10 hours for really soft and tasty dosa.

Adding turmeric powder is optional, I used it for nice color.