Lauki Dosa with Asparagus Chutney


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Dosa with twist.

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Lauki Dosa with Asparagus Chutney recipe - How to make Lauki Dosa with Asparagus Chutney

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Preparation Time:    Cooking Time:    Total Time:     Makes 3 serving

Ingredients

For The Dosa
3/4 cup brown rice
3/4 cup idli rice (chawal)
2 cups grated bottle gourd (doodhi / lauki)
2 no dry red chili
salt to taste
1 inch crushed ginger (adrak)

For The Chutney
5 asparagus
2 tbsp bengal gram
1 tbsp split balck gram
4 nos dry red chili
1/2 inch ginger
1/4 tsp asafoetida (hing)
1/4 cup fresh grated coconut
salt to taste

For The Tempering
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp split black gram
6 curry leaves (kadi patta)
2 tsp oil
Method
For the Dosa

    For the Dosa
  1. 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.
  2. Grind the soaked rice with red chilies and ginger along with bottle gourd. in mixer till it reaches semi smooth consistency.
  3. Add salt, cover and keep aside for 1 to 1 1/2 hours for light fermentation.
  4. 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.
  5. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
  6. Repeat with the remaining batter.
  7. Serve this with spicy chutney or podi.

For the Chutney

    For the Chutney
  1. Wash, trim the thick stalks at the bottom and roughly chop the Asparagus.
  2. 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.
  3. Now add the asparagus and fry over medium flame or until they turn slightly soft.
  4. Add the ginger, coconut pieces (or shredded) and tamarind and toss. This will loosen the tamarind make it easy to grind.
  5. Let cool this mixture completely and then grind with salt and asafoetida.
  6. Add water according to desired consistency. When done, heat remaining 1 tsp oil and splutter mustard, split black gram and curry leaves.
  7. Add this to the chutney and mix well. Serve with hot idlis or dosa.


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This recipe was contributed by shalinivenkatesh on 05 Aug 2011


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