Dhoodhi Peel Dosa
breads, breakfast, indian, vegetables
250 gm rice
1/2 cup doodhi (zucchini) peel - very finel; y sliced
2 tablespoon sour buttermilk*
1 cup coconut milk
1 salt to taste
4 green chiles
1 1 piece of ginger
1 small bunch of cilantro leaves
Soak the rice in water overnight. Drain. Grind rice until it forms a thick, smooth paste. Transfer to a bowl.
Finely slice chillies, ginger and coriander leaves. Add to rice mixture along with buttermilk, coconut milk and salt. Mix thoroughly to form batter.
For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney, if desired.
*Mark's Note: A vegetarian buttermilk can be made by adding 1 ts lemon juice to 2 tb soymilk.
Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani
Yield: 1 batch