Sorakkai Dosa / Bottle Gourd Dosa Recipe–Sorakkai Recipes

Usually I make Kootu with Sorakkai (Suraikai, Sorekai in Tamil, Sorakaya in Telugu, Lauki in Hindi, Bottle gourd in English). But this time for a change, I tried dosa with bottle gourd as suggested by my MIL.She usually adds it while grinding rice flour dosa/verum arisi dosa or in paruppu adai to make the dosa very soft. But I added some spices along with rice & bottle gourd to make a spicy, flavorful dosa like adai. 

My friend Shalini used to tell me about her Karam dosa recipe. So I just used those spices for grinding this batter. It came out very well with a nice color as I expected. With coconut chutney as side dish, we loved it a lot. I was very happy that I could make a spicy, yummy, flavorful dosa variety adding a healthy vegetable. 

Friends, if you buy bottle gourd/Sorakkai, don’t forget to try this dosa. You can enjoy it for your breakfast and dinner as well. Ok, lets see how to make bottle gourd dosa with step by step pictures.

Here is my Sorakkai Kootu Recipe – 2 versions,check it out !

Sorakkai Dosa/Bottle gourd dosa Recipe

Spicy,soft dosa made of bottle gourd.

Cuisine: Indian

Category: Breakfast

Serves: 15

Prep time: 120 Minutes + 12 hours

Cook time: 5 Minutes

Total time: 125 Minutes

INGREDIENTS

1 cup = 250ml Idli rice - 2 cups Sorakkai/Botlle gourd - 1 cup (chopped) Red chilli - 8 nos ( I used Byadge chilli to get bright red color) Ginger - 2 inch piece Cumin seeds/Jeera - 2 tsp Hing/asafetida - 1/4 tsp Salt & water - as needed

HOW TO MAKE SORAKKAI DOSAI - METHOD

Wash and cut the bottle gourd. Scrape the outer skin and discard it. Now slit the bottle gourd into two pieces and remove the central soft, spongy part. Discard it. Chop the remaining bottle gourd into pieces and add to batter. Wash and soak the idli rice for 2 hours. After 2 hours, take the big mixie jar and add the chopped bottle gourd flesh part, red chillies, cumin seeds, hing and ginger piece. Grind it to a smooth paste. Now add the rice draining the soaked water and required salt and water. Grind it to a smooth paste. Transfer the batter to a bowl and let it ferment for 8 hours or over night. The next morning, mix the batter well and add some water if its very thick. Heat dosa pan and pour a ladleful of batter. Spread it thin and drizzle a tsp of oil around the dosa. Cook the dosa in medium flame and flip the other side. Cook for few minutes and remove. Serve hot with coconut chutney. Enjoy !

Note

If you don’t want to flip the dosa, cover and cook the dosa for few minutes, fold it and serve. I used byadge chillies to get more color and less spicy taste. Please adjust the quantity of chillies as per your need. If you wish to make this dosa as thick adai adding lentils, soak 1/4 cup of toor dal and 1/4 cup of chana dal with rice and grind the batter.

Enjoy this yummy, colorful, healthy bottle gourd dosa with coconut chutney and Idli podi !!

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