Beerakaya dosa with coconut chutney

Ingredients

• 3 cups washed thuroghly and chopped ridge gourd
• 1 cup moong dal
• 3 tablespoons rice
• 2 green chilli
• 1/4 teaspoon turmeric
• pinch of hing
• salt to taste
• 1 cup chopped onions
• 2 tablespoons cumin seeds

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Preparation

• 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.
• Grind all the above ingredients to a smooth paste.
  
• Heat 1 tsp oil add the mustard seeds, once it splutter and rest ingredients and pour on the chutney.

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