Ash gourd dosa / Budu kumbalakyi dosa / Budu kumbalakayi tirulina dosa / White pumpkin dosa

When we buy few vegetables like ash gourd, sweet pumpkin, Mangalore cucumber etc., we can prepare multiple dishes using one whole unit. With ash gourd, we can prepare chutney using skin, sambar, majjige huli, kashi halwa, bisi bele bath etc. using the middle portion, dosa using inside portion by separating out the seeds. Seeds can be dried, roasted and can be consumed as snacks.  Isn't it economical and healthy to buy ash gourd ?

Ingredients

Rice - 2 cups
Bengal gram dal - 1/4 cup
Urad dal - 1/4 cup
Chopped ash gourd (inner soft portion) - 2 cups

Green chillies - 6 to 8

Salt to taste

Method

Wash and soak rice, urad dal, bengal gram dal in water for about 6 to 8 hours.

Cut the ash gourd and remove skin. Skin can be used to prepare chutney. 

Separate out the firm portion between skin and inner portion with seeds. This can be used to prepare Sambar, Majjige huli, Kashi Halwa etc. 

Use the inner portion (which is having seeds) to prepare Dosa. That way we can avoid wastage as well. 

Separate out the seeds and chop the soft pieces into small pieces. Grind this along with soaked rice, urad dal, bengal gram dal, green chillies and salt  into dosa batter consistency using a mixer grinder. Please note that you don't need to add extra water as ash gourd will have water in to. Transfer the batter onto a vessel and allow it to ferment overnight.

Heat a iron tawa. Grease the same with oil. Prepare Dosa and cook on both the sides. Healthy and tasty dosa is ready to serve. Serve hot.

Note on seeds - Seeds can be tried, roasted and eaten as snacks.

 

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