Beerakaya Dosa With Coconut Chutney

( Click image for enlarged view )

Ridge Gourd vegetable which is known as beerakaya in telegu is used to make a dosa which is very healthy breakfast alternative to regular dosa.Ridge gourd is also known by other names such as loofah, luffa, turai, turiya, tori etc. Originally believed to be originated in the Arabic desserts, this vegetable has spread throughout the world. It is very colorfull and tasty dosa .The preparation process is very simple too. Serves 8-10 dosas

Ingredients

• 3 cups washed thuroghly and chopped ridge gourd ( peel gives green color )
• 1 cup moong dal
• 3 tbsp rice
• 2 green chilli
• 1/4 tsp turmeric
• pinch of hing
• salt to taste

For toppings

• 1 cup chopped onions
• 2 tbsp cumin seeds

Cooking Procedure:

Wash and soak the rice and moong dal for 1/2 hr, then make it into a smooth and fine paste with all the above ingredients.Keep aside.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin and about 8 -10 inch diameter

Top it with a sprinkle of chopped onions and cumin seeds.

Add few drops of oil around it and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Coconut Chutney

• 1 cup grated coconut
• 1/2 cup roasted chickpeas
• 1 tbsp chopped cilantra
• 2 green chilli

Preparation

Grind all the above ingredients to a smooth paste.

For tempering

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 red chilli
• 1/4 tsp cumin seeds
• 1 spring curry leaves
• pinch of hing

Heat 1 tsp oil add the mustard seeds, once it splutter and rest ingredients and pour on the chutney