GREEN SQUASH DOSA

Green Squash DosaIMG_2466 Soak , Grind and Prepare Dosa’s right away. No Baking Soda and No Eno.

Stays good for 3 to 4 days in Refrigerator.

Enjoy with TOMATO PEANUT Chutney.

INGREDIENTS:

IMG_2470IMG_2469

 

1. Urad Dal – 1 cup

2. Channa Dal – 1 cup

3. Long Grain Rice – 1 cup or Brown Basmati Rice- 1 Cup

4. Methi Seeds – 1 tbsp.

5.Green  Squash – 1 Cup

6. Finely Chopped Onions, Tomato and Bell Pepper.

7. Salt accordingly

8. Oil for frying Dosa’s

9. Green Chillies- 2 ( Mild Spicy)

10 . Finely Chopped Coriander Leaves.

Method:IMG_2465

  1. Wash Dals and Soak Overnight .Grind in the Morning with Green Squash Pieces , Green Chillies, Salt and Cumin Seeds.

2. Heat a Non Stick Pan on Medium High Heat. When the Pan is Warm Enough Grease the Pan with Little Oil and Spread all Over the Pan.

3. Take a Big Spoonful of the Batter and Pour on the Pan in a Circular Motion.

Drizzle Oil Over the Edges of Dosa. Fry both sides till Golden Brown and top it off with Finely Chopped onions, Bell Pepper, Tomatoes and Coriander Leaves.

UTHAPPAM’S:IMG_2464IMG_2468

Recipe for TOMATO PEANUT Chutney:

Ingredients: IMG_2467 and Method:

Dry Roast 2 Handfuls of Peanuts with 1/2 tbsp. Oil and 2 Green Chillies.

Transfer to a Bowl. In the Same Pan Cook Finely Chopped Tomatoes(2)

                       Once the Tomato’s are Cooked . Cool them and Grind with HALF cup DRY COCONUT , Peanuts, Green Chillies , Salt and One Clove Garlic.

No need of Seasoning.

Check for Salt an add accordingly.

ENJOY.

 

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