Lauki Dosa with Asparagus Chutney
by shalinivenkatesh
05 Aug 2011
This recipe has been viewed 13056 times
Dosa with twist.
Lauki Dosa with Asparagus Chutney recipe - How to make Lauki Dosa with Asparagus Chutney
Preparation Time: Cooking Time: Total Time:
Makes 3 serving
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 Chutney
For the Dosa
- For the Dosa
- 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.
For the Chutney
- For the Chutney
- 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.
Outbrain