What We Need :
Beera Tokkalu / RidgeGourd outer layer - 4cups
Green gram - 1 cup
Green Chillies - 2no
Turmeric Powder - a pinch just for color
Ginger - 1 inch piece
Onion - 2nos
Cumin Seeds - 1 spn just to sprinkle on dosa
Oil - 1spn per dosa
Salt to your taste
How To Do:
- Wash and soak RidgeGourd outer layer for about 8hours and also soak green gram separately
- Grind ridge gourd outer layer ones it is coarsely grinded add soaked green gram, chopped green chillies, chopped ginger, salt, turmeric powder let it grind to a smooth paste. Consistency can be of our regular dosa.
- Heat dosa pan and grease oil pour a laddle full of batter spread over the pan as you do for regular dosa but make sure that this should not be thin like our regular dosa, make a thick spread. Sprinkle cumin seeds, finely chopped onion, oil on top of it as we do for Pesarattu, let it fry on a low flame until sides of dosa leaves pan. This will take approximately 10 - 15 minutes, now fry on the other side.
Serve hot with any of your favourite dipping.
Hubby tasted this dosa 15yrs back at one of his school friends house so he asked me to make this. i tried this by replacing green gram with rice, split green gram, urad dal but nothing clicked finally i end up my experimenting with green gram and it came out well. Thanks to this unknown friend who let me do all this and make my hubby happy :)