Ash gourd, despite its subtle flavor, can significantly enhance neer dosa as a means of introducing vegetables into your child’s diet. Additionally, it imparts a refreshing, cooling sensation to the body, rendering it a wholesome option. Rich in fiber and water content, ash gourd is reputed for its potential to enhance cognitive function.
How to make AshGuard Neer Dosa :
Start by soaking the rice until it’s nicely softened. Then, grind it with fresh grated coconut and ash gourd, adding the required amount of water until smooth. Pour the batter into a bowl and add some salt, letting it rest for some time. Heat a tawa/pan and make lace-like crepes from the batter.
Serving suggestion for AshGuard Neer Dosa :
Enjoy them with liquid jaggery or chutney of your choice.
AshGuard Neer Dosa
Ingredients
- 3 cups rice preferably Sona Masuri or any other variety suitable for dosa
- 6 tablespoons fresh grated coconut or thick coconut milk
- 2 cups of finely chopped Ash-Guard
- Water as needed to thin out the batter
- Salt to taste
Instructions
- Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight. This helps achieve a smoother batter consistency.
- Drain the soaked rice and transfer it to a blender or food processor.
- Add fresh grated coconut or thick coconut milk to the blender.
- Add Ash-Guard.
- Blend the mixture, gradually adding water as needed, until you achieve a smooth and pouring consistency. The batter should be thin, similar to crepe batter.
- Once the batter reaches the desired consistency, add salt and blend briefly to incorporate it evenly.
- Transfer the batter to a large bowl and let it rest for about 15-20 minutes. This allows the flavors to meld and the batter to slightly ferment.
- Heat a non-stick or cast-iron skillet over medium heat. Ensure the skillet is well-heated before proceeding.
- Using a ladle, pour a thin layer of batter onto the skillet from a little height. Avoid touching the ladle to the hot skillet. Gently pour the batter to form a thin, lacy dosa in a net shape.
- Drizzle a few drops of oil around the edges of the dosa and cook until the edges start to turn golden and the dosa appears cooked.
- Carefully remove the Neer Dosa from the skillet and place it on a plate.
- Repeat the process with the remaining batter, ensuring to stir the batter well before making each dosa.
- Serve the Neer Dosas hot with coconut chutney, sambar, or any accompaniment of your choice.
- Neer Dosas are best enjoyed fresh and hot, straight from the skillet.
