Soak dosa rice, black gram lentil and fenugreek seeds in enough water for about 2 to 3 hours (or overnight).

Soak tamarind in 1/4 cup of water and extract it's thick juice discarding it's residue.

Put grated coconut, coriander seeds, cumin seeds, jaggery, tamarind extract and red chillies in a mixer grinder and grind them together coarsely adding water as required. Include soaked rice+lentil+fenugreek mixture to the same mixer and run for few minutes until you obtain a fine consistency dosa batter. Add water accordingly. Transfer the batter in to wide bowl (*No fermentation required*).

Now it's time to clean and slice the ridge gourd. Under running water wash the ridge gourd and carefully remove the ridges and it's thick skin. Slice the gourd in to thin, circular slices using knife or potato slicer.

Heat the dosa griddle and smear oil on it. Dip few ridge gourd slices in dosa batter such that the batter coats well on both sides and place a slice at the center of griddle. Arrange similar batter coated slices in circular fashion surrounding the center one. Pour some batter along the edge of thus formed dosa in order to bring the same to round shape.

Drizzle some butter or oil on it and cook it covered in medium heat for 2 minutes and then carefully turn over the dosa to cook the other side using a flat spatula. Remove it once done. Continue the same process with rest of the batter.

Amazingly delicious ridge gourd dosa is ready to serve as breakfast or snack.

Do not grind all the ingredients together to make batter, start with coconut and spices first, once they are done to coarse paste then include soaked ingredients.

This dosa doesn't require to ferment the batter. Instantly you can make the dosa.

Always choose tender ridge gourds but ensure they are not bitter before making dosa.

The ridge gourd slices not require to be too thin like you do for chips.

Cook the dosa in medium to low heat, so that the ridge gourd slices are cooked till soft.