Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Breads
Breakfast Vegetables

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.

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