Yield: about June-July cucumber dosa.
Ingredients:
5-6 cm long piece of cucumber
Rice flour 1 / 4 cup
Sooji 1 c. chopped (optional)
Cumin 1 / 4 c. Tea
1-2 green chillies
A few sprigs cilantro
Salt to taste
Oil provided
Preparation:
Remove wash ends, discard the seeds and coarsely chop the snake gourd.
Remove stems, wash and finely chop green chillies.
Wash and finely chop the cilantro.
Grind snake gourd and green chillies to smooth paste adding enough water.
In a bowl, rice flour, stir Sooji (if desired), snake gourd green ground chili paste, cumin, chopped cilantro and salt.
Add enough water to batter a little thinner.
Heat a flat pan over medium heat, a few drops of the oil with the back of a spoon.
When pan is hot, pour a ladle full of snake gourd dosa batter on a plate in a circular motion.
Make sure the dough is thin enough that it makes little holes where batter hits the hot pan.
Try to fill all the holes are larger and about 5 cm in diameter dosa.
Not the dosa spread with the back of the pan.
Fry small - medium heat until the bottom brown begins.
Pour a few drops of oil around the dosa and turn on the other side.
Reduce heat slightly and cook the side about a minute before you from the heat.
Repeat the same with the remaining batter dosa snake gourd.
Serve with dosa, sambar or chutney snake gourd of your choice.
Note: Be careful, Snake gourd dosa is cooked thoroughly and brown before you on the other side.
Suggestions: When the dosa is not out of the pan, make sure the dough is not too thin dosa. If dosa is thick, make sure the dough is not too thick, and place the dough with water.
Variations: You can also add to the finely chopped onion or chopped nuts such as cashew nuts into the dough.
Other Names: Snake Cucumber Dosa, Dosa Potlakaya
