Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Breads
Breakfast Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Rice
1/2 c Doodhi (zucchini) peel
-- very finely sliced
2 tb Sour buttermilk*
1 c Coconut milk
Salt to taste
4 ea Green chiles
1 ea 1" piece of ginger
1 sm 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
