Lauki Chilla

Serves-4

Lauki / Dudhi – ½ kg

Raw rice or rice flour/jowar/wheat flour – 1 cup

1 Potato, boiled

Green chillies – 3-4

Onion – 1 chopped

Ginger

Pepper corn – 10-12

Kothmir

Curd – 1/4^th cup

Corriander leaves

Baking powder or baking soda ½ tsp (optional)

For tempering

Oil

Hing pdr – 1/4^th tsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Curry leaves

sesame seeds – 1 tbsp

Soak rice overnight. Grind along with boiled potatio, green chillies, peppercorns and ginger, adding very little water. Make a fine smooth batter. Pour this batter into a bowl. Add chopped onion, coriander leaves, curd, salt and mix well. Do not add too much water as lauki will also release water.

Add tadka to the batter: Heat 1-2 tbsp oil, add mustard seeds, cumin, curry leaves, sesame seeds , hing powder. Add this to the batter and mix well. Roasted Sesame seeds can be added directly to the batter.

Keep the batter aside.

Peel skin of lauki and grate it. Add it to the batter. Batter should be thick.

Before making dosa, add ½ tsp baking powder or baking soda. Mix well.

Heat dosa tava, take a ladle of the batter and pour on the tava. Cover and cook one side. Brush some ghee on top and flip the chilla and cook on other side as well. Serve hot with Tadka dahi chutney or coconut chutney

For Dahi tadka chutney

Oil - 3 tbsp
Hing - ½ tsp
Dry red chilli - 2 nos
Urad Dal - 2 tsp
Curry leaves - a sprig
Green chilli - 1 no
Sambhar Masala - 1 tbsp
Curd - 1 cup
Salt - to taste
Coriander, chopped - handful

Heat 1 tbsp oil, add mustard, hing, whole red chilly, urad dal, curry leaves, green chilly, sambar masala and add to the curd , add little salt and coriander leaves. Mix well. Tadka dahi chutney/dip is ready