vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ridge Gourd Peel Dosa

PUMPKIN MUFFIN

Pumpkin Muffin

These deliciously moist pumpkin muffins are made with Pure Pumpkin, it is a super food an...

STEAMED RICE FLOUR UPMA

Steamed Rice Flour Upma

This rice flour upma recipe is a traditional south Indian recipe. Rice flour upma is a ea...

INDIAN CHOPSUEY SEV TAMATO NU SHAAK

Indian Chopsuey Sev Tamato Nu Shaak

Sev Tamato nu Shaak is a popular Gujarati recipe prepared with green tomatoes cooked in y...

SPINY GOURD FRY

Spiny Gourd Fry

Spiny gourd is a seasonal vegetable popular in the state of Rajasthan especially during t...

GINGERED CHICKEN STRIPS

Gingered Chicken Strips

Ginger chicken strips is tasty and crispy dry chicken recipe with flavors of ginger, chil...

BEET ROOT KURMA

Beet Root Kurma

This is another variation of popular south Indian kurma goes very well with parathas....

Ridge Gourd Peel Dosa Recipe, How To Make Ridge Gourd Peel Dosa Recipe

Ridge gourd peel dosa is a variety dosa. Do not throw ridge gourd peels directly into dust bin and use this to make the dosa. This ridge gourd peel is filled with full of fiber and it is good for health.

About Recipe

How to make RIDGE GOURD PEEL DOSA

(6 ratings)
13 reviews so far
Prep time
60 mins
Cook time
20 mins
Total time
80 mins
RIDGE GOURD PEEL DOSA
Author : Vahchef
Main Ingredient : Ridge Gourd/Turai
Servings : 2 persons
Published date : February 21, 2019


Ingredients used in RIDGE GOURD PEEL DOSA
• Ridge gourd (beerakaya) peel - 1 cup.
• Coriander leaves stems - 1/2 bunch.
• Curry leaves - 3 springs.
• Green chilies - 3 numbers.
• Ginger pieces (1 inch) - 3 numbers.
• Cumin seeds - 1 tea spoon.
• Salt - to taste.
• Rice soaked - 1 cup.
• Urad dal soaked - 1 tablespoon.
• Carrot(grated) - 1 number.
• Onion(chopped) - 1 number.
• Oil - 1 tablespoon.
Method:
  • Soak the rice and urad dal separately for 1 hour.
  • Take the blender and add ridge gourd peel, coriander leaves, curry leaves, green chilies, ginger, cumin seeds, salt, rice, urad dal and blend it into a dosa batter consistency.
  • Heat the tawa, pour one ladleful of batter and spread the dosa and sprinkle the carrot and onions. Cook the dosa using oil.

Now the green ridge gourd peel dosa is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Sun Apr 19 2015

Reply 0 - Replies
profile image

foodie Posted on Sun Apr 19 2015

Chef fermentation is not needed will it taste like typical dosa ?

Reply 0 - Replies
profile image

foodie Posted on Sun Apr 19 2015

Chef how can i follow u on facebook link plz?

Reply 0 - Replies
profile image

Surabhi Sahu Posted on Tue Jun 02 2015

But if the ridge gourd is bitter the skin won't make it tastyThe ridge gourd has to be fresh unlike we usually get?

Reply 0 - Replies
profile image

Kashif Ali Posted on Wed Jun 10 2015

Don't wear such dress yak?

Reply 0 - Replies
profile image

A Vinothini Posted on Tue Jul 07 2015

good day chef ! the same recipie shall we try in grinder than in blender as we are big family..we need to prepare more??

Reply 0 - Replies
profile image

Samiha Khatoon Posted on Thu Aug 20 2015

interesting?

Reply 0 - Replies
profile image

saranya Thangavel Posted on Wed Nov 04 2015

Mam What rice is that? Raw rice or boiled rice or idli rice??

Reply 0 - Replies
profile image

saranya Thangavel Posted on Thu Nov 05 2015

thanks Mam... I used to prepare the ridge guard chutney. but dosa is new to me. will try for sure.?

Reply 0 - Replies
profile image

veenapallavi purushotham Posted on Mon Jan 04 2016

thank you so much healthy and tasty?

Reply 0 - Replies
profile image

aysha aysha Posted on Mon Jan 04 2016

Waw I love all ur recipes tq madam?

Reply 0 - Replies
profile image

Gopa Chatterjee Posted on Sat Jan 23 2016

I made this dosa...its super in taste and healthy too. Thank you so much Madam, for sharing...?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter