Ingredients that might be new to you if you are just beginning to cook Indian food are linked to a page with some further explanation…if you are curious.

Summer Squash Dosa

Ingredients

• Summer Squash –  1, grate finely.
• onion – 1 – finely chopped.
• Dosa rice (Ponni rice) – 1 cup
• Chana dal (Bengal Gram Dal) – 1 tbsp.
• Green Moong Dal  – 1 tbsp.
• Fenugreek Seeds – 1 tsp

Ingredients to grind with the Dosa batter

• Coriander seeds – 2 tbsp.
• Cumin seeds – 1 tsp
• Dry red chili – 2
• Turmeric powder – 1 tsp
• Fresh coconut – 5 tbsp.
• Jaggery -1 tbsp.
• Tamarind – 5 grams
• Salt – to taste

Method

Pre-prep :

1. Soak the rice along with chana dal, green gram and fenugreek seed with enough water for about 8 hours.
2. Grind the soaked rice and lentils with other spices to create a smooth dosa batter. Do not keep the batter too runny or too thick (pancake consistency). Add it to a large bowl and set it aside.

Making the Dosa:

1. Add the grated summer squash and onion to the batter and mix.
2. Heat a flat iron griddle season with oil,  pour a ladle full of the batter on a moderately hot flat iron griddle like a pancake.
3. Drizzle some oil, cover and cook the dosa on a low to medium flame. Cook a little extra since you need the vegetable to cook through.
4. Now gently flip the dosa and cook on the other side. Do the same for the rest of the batter.

Serve  Dosa with coconut chutney.

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