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Dhoodhi Peel Dosa

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      Title: DHOODHI PEEL DOSA
 Categories: Bakery, Indian, Breads, Breakfast, Vegetables
      Yield: 1 Batch
 
    250 g  Rice
    1/2 c  Doodhi (zucchini) peel
           -- very finely sliced
      2 tb Sour buttermilk*
      1 c  Coconut milk
           Salt to taste
      4 ea Green chiles
      1 ea 1" piece of ginger
      1 sm Bunch of cilantro 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.
  
  *Mark's Note: A vegetarian buttermilk can be made by adding 1 ts lemon
  juice to 2 tb soymilk.
  
  Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
  Aroona Reejhsinghani
 
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