- Bottle Gourd Juice 1 Cup
- Rice Flour 3/4 Cup
- Fine Sooji 1/4 Cup
- Green Chile 2 – 3
- Cumin Seeds 1/2 tsp
- Cilantro Few Sprigs
- Salt to taste
- Oil as Required
Method:Wash, remove stem and roughly chopped green chiles.
Coarsely grind the mill by using the green chiles.
Wash, scrape lightly and roughly chop the pumpkin.
Gourd piece with a few tablespoons of water into smooth paste.
Clean, separate leaves, wash and finely chopped cilantro.
In a mixing bowl, along with the rice flour, ground, gourd, green chile paste, semolina, cumin, cilantro, curry leaves and salt mixture.
This somewhat Add enough water to make thin batter.
Heat a flat pan on medium high heat, with the back of a spoon to apply a few drops of oil.
When pan is hot, pan in a circular motion to put the gourd ladle full of dosa batter.
Make sure the batter is thin enough that it makes little holes when it hits the hot pan.
7 inch diameter Dosa - 6 in a large hole and try to fill out forms.
Dosa spread with back of ladle not.
Fry until the bottom begins to turn golden brown.
Pour a few drops of oil on top and turn on the other side.
Lower the heat a bit and around a minute before removing from heat to cook this way.
Repeat with remaining pumpkin gourd dosa batter.
Serve immediately gourd sambar with dosa or with any sauce of your choice.
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