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Monday, May 23, 2011

Beerakaya Atlu / Koora Atlu

Recipe Source: Prabha Gandlur

There are going to be theme based recipes again this week at veggieplatter. Yes, I am participating in the third round of Srivalli's blogging marathon # 5. I posted with the themes "Curries in a hurry" and "Indian Sweets" the past two weeks and it is going to be "Regional specials - Andhra" theme this week.
For the first day, here are beerakaya atlu or simply ridge gourd dosas. Actually the name is misleading since the recipe uses not the ridge gourd pieces but surprisingly, the ridge gourd peels. Of course, the peels can be replaced with ridge gourd or an equal quantity of the gourd and peels. Also, the original recipe uses only moongdal but since no one at home (excepting me) seems to be fans of pesarattus, I substituted half the quantity with rice.
I got the recipe from a family member and what I found interesting was this could be eaten not only as breakfast but also as a side dish along with sambhar / rasam rice. And hence the name koora atlu, koora meaning subzi and atlu being dosas in Telugu.
We enjoyed these delicious dosas for breakfast.

Ingredients:
1/2 cup rice (I used extra long grain)
1/2 cup green gram / moong beans
1/4 - 1/2 cup ridge gourd peels and/or ridge gourd pieces
Salt to taste
1 tsp cumin seeds
A small piece of ginger 
Green chillies to taste (I used 3 Serrano peppers)
Oil to make dosas
1 cup finely minced onion (optional)

Preparation:
* Soak the rice and beans overnight or for at least 3 hours. After the soaking period, wash the rice and beans thoroughly with fresh water and drain.
* Grind together the beans, rice, ridge gourd / peels, salt, ginger, chillies and cumin into a thick, coarse batter adding water as needed. 

Making dosas:
Heat a tawa / griddle. Pour a ladleful of batter at the center of griddle and spread into a thin circle. Sprinkle some chopped onion if using on the spread batter. Spread 1/2 tsp oil around the edges of the dosa. Let it cook until it appears dry on the surface and the bottom side gets golden brown. Flip and spread again 1/2 tsp oil around the edges and cook until the other side is done as well. Remove and repeat the step with the remaining batter.
Traditionally pesarattus are served with allam pachadi / ginger chutney and ours were served with mango ginger chutney.


Check out the other marathoners doing BM#5 along with me. 
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree , Kaveri, Pavani,
Seven Days of Indian Sweets: Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Harini, Me , PJ and Vaishali
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Comments

17 comments:

Hari Chandana said...

Wowww... Perfect and tempting dosa.. lovely color !!

Aarthi said...

This looks perfect
you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

Jayashree said...

It looks very tempting. I had no idea you could eat this as a side dish.

SinFoodie said...

Such a delicious combination of ingredients!

Divya.M said...

nice dosa..never tried with beerakaya...nice pics..too..

Prathibha said...

I too make this but without whole moong...Lovely color of d dosa...:)

Priya said...

Great looking dosa, never tried making dosas with ridgegourd peels,thanks for sharing..

jayasree said...

Interesting dosa recipe..

Gayathri Kumar said...

Very colourful dosas...

Prathima Rao said...

A yummy & healthy dosa!!
Prathima Rao
Prats Corner

Premalatha Aravindhan said...

Healthy dasai,luks soft and tempting...

harini-jaya said...

Pesarattu with Beerakaya?interesting! Maa intlo kooda no great fans of pesarattu, evo substitutions chesthe ne thintaru :)

Usha said...

Nice recipe! Never thought of adding rice to moong dal for pesarattu and addition of ridge gourd peel gave back the green color to pesarattu even though you add some rice.

Priya (Yallapantula) Mitharwal said...

I am going to love this round with all your regional specials. These attlu looks so inviting :)

SravsCulinaryConcepts said...

so innovative!! very interesting and healthy dosas!!

Smitha said...

this will be a good one for my kids...dosa for dosa, veggies for veggies!!:))

Srivalli said...

Suma, your pictures are really so tempting!..love the fact that you took up regional dishes..all of them are so yum!