Zucchini is a variety of summer squash that is shaped like a cucumber and has dark green skin. Sounds boring, right? For me, it turned out to be a brilliant filling used with dosas. It also cut down the carbohydrates and acted as a perfect substitute for the traditional potatoes. This is a great variant on the standard Masala Dosa. Try it out – you may be pleasantly surprised.
Recipe for Zucchini Masala Dosa
Serves : 8-10 dosas
- 2 large zucchinis, cubed
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1 tsp garam masala powder
- 1 tbsp oil
- 2 tbsp of freshly chopped coriander
- Salt to taste
- Lime to taste (optional)
- Heat oil in a pan on a low flame. When it is warm, add the mustard seeds and wait till they splutter. Now add the finely chopped onions and sauté them till golden brown on medium flame.
- Add the zucchini, tomatoes, the spices and salt. Stir well to combine. Sprinkle a little water at this stage.
- Cover and cook the dish for 10 minutes till the zucchini is soft and switch off the flame.
- Finally before serving, squeeze in some lime juice and garnish with coriander.
- Do not sprinkle too much water as the dosa will become soggy while serving.
- Do not overcook the zucchini. If cooked too long, it will turn to mush.
- Another side dish would be a nice add-on to the main dish. I had made coriander and coconut chutney as a side dish to complement the taste of zucchini.
This dish is inspired from a fellow food blogger who is also a consistent ‘Deelightfully Veg’ reader. Inspired from http://shivaaydelights.wordpress.com/2014/01/14/courgette-masala-dosa/