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Dhoodhi Peel Dosa breads, ethnic, vegetables 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 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 Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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