Category: Breads
Rating: 3.00
Servings: 1


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 chillies
1 1-inch piece of ginger
1 small bunch of coriander leaves

Directions: How to Cook Dhoodhi Peel Dosa

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.

Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani From: Bobbi Zee Date: 09-05-95 Cooking

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Classic Indian Naan
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Recent comments and reviews for this recipe:

chitra writes:

where is the doodhi peel added?

Posted on 07 Jan 2010, 14:13 ET

nithia writes:

No mention of when the doodhi is added

Posted on 30 Aug 2012, 09:14 ET

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