Beerakaya dosa with coconut chutney

Name: Beerakaya dosa with coconut chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: en
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

Other

4 servings

20 min

25 min

Very Easy

(4/5 - 1 vote)

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Ingredients

Number of serving: 4

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

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.