Dosa with Ridge Gourd Skin -- Beerapichu Dosa -- Dosa with Ridge Gourd Skin Recipe

Happy Birth Day to Sailaja Kotih... My elder brother's wife. She is the one who taught this dish and to day is her birth day, I am posting this for her. 
A very simple and tasty dish. Whenever we cook ridge gourd we keep the skin for further use. Some times we cook dal, curry or chutney and some times we make dosa with it. 


Split Green Gram/Moong Dal - 1 cup
Ridge Gourd Peel - 1 cup
Salt - to taste
Green Chillies - 3 to 5
Ginger - 3" long


Soak split green gram for 1 hour.
Chop the peel.
Put all the ingredients in the blender and blend them to make fine smooth batter.
The batter should be like that of moong dal dosa or pesarattu. 
Heat tawa or griddle. Pour ladle full of batter and spread it in circular motion. 
Add one spoon of oil. Cook for a while and flip it and cook for 2 more minutes. 
Serve beerapichu dosa with allam chutney(ginger chutney) or any pickle.
Dosa should be like plain dosa only, but cook it in medium flame only. 

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