Peerkangai dosa is an inviting dosa that attracts everybody by its appearance and taste. This dosa belongs to Udupi cuisine and it does not need any special side dish since it already has everything in it!!. No doubt children will get excited by seeing this dosa. The crispy and fine golden red colour outer layer with soft cooked ridge gourd slices inside taste yummy to have with curd...
- Pre time: 25 mins
- Cooking time: 30 mins
- Serves: 4
CLICK HERE TO SEE THE PREPARATION OF BATTER FOR MAKING THIS DOSA, MY PREVIOUS POST WHICH SERVES AS THE OUTER COVER FOR MAKING THIS DOSA.
How to make Peerkangai / Ridge Gourd Dosa?
Choose tender Ridge gourds and peel off the skin.
Cut them to round slices as we cut for making bajji.
Spread them on a plate.
Heat the dosa tawa and grease with the oil.
Dip the slices one by one into the batter and place them on the dosa tawa and form a round shape with the dipped circles.
Smear some oil around.
Cover the tawa with a lid.
Let the dosa and the vegetable get cooked in medium flame for 2 minutes.
Then take out the lid and gently flip off the dosa.
Once the other side is also cooked well and both the sides becomes crispy, take the dosa out from the tawa.