Anonymous Fri Oct 07 16:40:13 2005

250 g Rice

1/2 c Doodhi (zucchini) peel

-- very finely sliced

2 tb Sour buttermilk

1 c Coconut milk

Salt to taste

4 Green chillies

1 1-inch piece of ginger

1 sm 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