Alma Bax 
A dosa is a thin crepe made from a fermented batter of rice and black gram, which is then rolled into a cone shape and cooked on a skillet. The dish originated in the Indian state of Kerala, where it was originally called “kuvalappam.” In Tamil Nadu, it’s known as “thakkali polo,” which means “steamed cake.”
The konkani breakfast recipes is a Konkani dish that consists of rice flour dough filled with lentil and vegetable stuffing. It is then rolled into an oval shape, cooked on a tava (griddle) until crisp, and served hot.
The ash gourd is very nutritious. If you can’t persuade your children or elderly family members to eat the vegetable, here’s a tasty method to get it into their bellies. There was no hassle, and there were no rejections. I’ll keep my word.
You may wonder how that’s feasible. Make these ash gourd dosas, which are very simple to prepare. They won’t be able to tell they’re made of ash gourd at all. However, the flavor of these dosas will be determined by the accompaniments you serve them with. We enjoy a spicy coconut chutney and these dosas at home.
The softest dosas are made using ash gourd. Magge polo is made the same way as field marrow dosas.
Check out my Instagram account to watch how I prepare these dosas.
Ingredients:
- 1 pound of ash gourd
- 1.5 cups rice (dosa, idli, sonamasuri)
- 1/4 cup rice, beaten
- a quarter-cup of shredded coconut (optional)
- season with salt to taste
- For frying, oil
Serves: 3
Time to prepare: 25-30 minutes
Method of preparation:
P.S. Because dosa batter has to ferment for at least 7-8 hours, prepare the batter the night before you want to make dosas.
1. Soak rice for 30 minutes.
2 Remove the peel from the ash gourd. Remove the seeds or the portion of the plant where the seeds are attached.
3. Chop the ash gourd coarsely.
4. Soak beaten rice for at least 10-15 minutes if it’s the thick type.
5. To make a smooth paste, combine the ash gourd, beaten rice, shredded coconut, salt, and rice.
6. While grinding, do not add any water. The ash gourd produces enough water to create a nice batter. Your batter will get runny as a result.
7. Pour the ground batter into a container. Allow it to ferment for at least 24 hours.
8. Taste and adjust the salt.
9. The following morning, make dosas.
10. Preheat a pan. Add a ladle of batter and a drizzle of oil. If necessary, spread it out a bit more. Dosas should be thick, not thin. They should be thick to medium in thickness. Not at all.
11. Cover and set aside until the dosa cooks. Drizzle a little oil on top and flip the dosa when the top color changes entirely. Fry until the other side is thoroughly done as well.
12. Serve hot, with or without butter, with a spicy coconut chutney on the side.
P.S. If you don’t want to use shredded coconut, add a tablespoon or two of additional beaten rice to make the dosas extra soft.
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The konkani cookbook is a recipe book that has been written by the Konkanis. This book contains many different recipes for the Konkanis to use.
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About Author
Ben Austin 