Lentils and Palak Dosa with Ridge Gourd Chutney


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Healthy and tasty dosa filled with proteins minerals and fibre.

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Lentils and Palak Dosa with Ridge Gourd Chutney recipe - How to make Lentils and Palak Dosa with Ridge Gourd Chutney

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 serving


For The Dosa
50 gms toovar (arhar) dal
50 gms moong (whole green gram) dal
50 gms urad dal (split black lentils)
50 gms chana dal (split bengal gram)
250 gms rice (chawal)
5 tbsp beaten rice (poha)
2 to 3 tomatoes
a pinch asafoetida (hing)
1 tsp red chilli powder
2 bunches spinach (palak)
2 to 3 onions
oil for cooking
salt to taste

For The Chutney
2 to 3 ridge gourd (turai)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
3 to 4 dry red chillies
2 to 3 green chillies
1 tsp tamarind (imli) paste
3 to 4 tbsp grated coconut
1/4 tsp urad dal
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 to 3 tbsp oil
salt to taste

For the chutney

    For the chutney
  1. Heat 1 tablespoon oil in a small pan. Add the mustard seeds, fenugreek seeds.
  2. When the seeds crackle add green chillies, red chillies, grated coconut and asafoetida. Add tamarind paste and make a dry paste(without adding water).
  3. Cut the ridge gourd into small pieces.
  4. Add the remaining oil into the sauce pan then fry the ridge gourd pieces on a medium flame until they are soft.
  5. Blend the fried ridge gourd pieces and the dry paste in a mixer to a coarse paste.
  6. Remove the chutney into a serving bowl.
  7. Heat oil in a pan, add urad dal,asafoetida and curry leaves. Add thhis tempering to the chutney.

For the dosa

    For the dosa
  1. Soak the lentils along with the rice and beaten rice overnight. Grind them with tomato, onion, asafoetida, spinach and salt.
  2. Add red chilli powder to the mixture and mix well.
  3. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
  4. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  5. Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
  6. Fold over to make a semi-circle or a roll.
  7. Repeat with the remaining batter to make more dosas.
  8. Serve immediately with ridge gourd chutney.

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This recipe was contributed by Siri1974 on 16 Jun 2016

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