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

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