Lauki Dosa with Asparagus Chutney
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Lauki Dosa with Asparagus Chutney recipe - How to make Lauki Dosa with Asparagus Chutney
Preparation Time:    Cooking Time:    Total Time:
Makes 3 serving
- Wash and peel the skin of a bottle gourd. Discard the spongy stuff inside the gourd and use only the white flesh. Soak the rice for at least 3 hours in enough water.
- Grind the soaked rice with red chilies and ginger along with bottle gourd. in mixer till it reaches semi smooth consistency.
- Add salt, cover and keep aside for 1 to 1 1/2 hours for light fermentation.
- Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
- Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
- Repeat with the remaining batter.
- Serve this with spicy chutney or podi.
- Wash, trim the thick stalks at the bottom and roughly chop the Asparagus.
- Heat 1 tsp of oil in a pan, add bengal gram, split black gram and red chillies. Toast them over medium flame or until they turn golden.
- Now add the asparagus and fry over medium flame or until they turn slightly soft.
- Add the ginger, coconut pieces (or shredded) and tamarind and toss. This will loosen the tamarind make it easy to grind.
- Let cool this mixture completely and then grind with salt and asafoetida.
- Add water according to desired consistency. When done, heat remaining 1 tsp oil and splutter mustard, split black gram and curry leaves.
- Add this to the chutney and mix well. Serve with hot idlis or dosa.
This recipe was contributed by shalinivenkatesh on 05 Aug 2011
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