Vazhaipoo Dosai Recipe – Banana Flower Dosa

Recently I tasted vazhaipoo dosai / vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo/ banana flower. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. 

Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . 

Make sure you use fresh banana flower and its not bitter to taste. For variations, you can make thin dosa and stuff this masala in the center. You can make it as vazhaipoo masala dosai. Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.

Don’t forget to check out my how to clean vazhaipoo,  Vazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.

Vazhaipoo dosa/ Banana flower dosa recipe

Vazhaipoo/Banana flower dosa recipe – Healthy dosa variety for breakfast/dinner

Cuisine: South Indian

Category: Main - Breakfast

Serves: 7

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa batter  or Idli, dosa batter - 2 cups  Cooking oil or sesame oil - as needed ( to drizzlr over dosa) For the masala Vazhaipoo/Banana flower - 1 no Big onion - 2 nos Green chillies - 2 nos ( thinly sliced) Curry leaves - few Ginger,garlic paste - 1 tsp  Chilli powder or sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Lemon juice – few drops (optional) Garam masala powder - 1/2 tsp  To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp fennel seeds or cumin seeds - 1 tsp Hing/Asafetida - a big pinch

HOW TO MAKE VAZHAIPOO DOSAI - METHOD

Wash and clean the vazhaipoo ( Refer this post on how to clean vazhaipoo). Chop it finely and keep them immersed in water till use. Finely chop the onion and green chillies. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds OR fennel seeds. Add finely chopped green chillies and saute till its color changes. Add onions, curry leaves and ginger garlic paste. Saute till onion turns transparent. Now add the turmeric powder, chopped vazhaipoo, red chilli powder or sambar powder, required salt and garam masala powder (If adding). Mix well. Mix well until vazhaipoo shrinks and cooks well. Cover the kadai with a lid and simmer the flame. Let the vazhaipoo cook soft. Stir it once in the middle. Switch off the flame and add few drops of lemon juice if needed. Check for taste. Heat a dosa pan and pour 1 ladleful of batter. Spread it slightly for making uthappam. After you see the bubbles over the dosa, spread the vazhaipoo masala over the dosa and drizzle a tsp of gingely oil over the dosa. Flip the dosa carefully and cook for a minute. Remove the dosa and serve hot with chutney or sambar ! Enjoy ! Note :  Add more green chillies or chilli powder as per your wish.

Yummy, healthy vazhaipoo dosa is ready to serve with coconut chutney and sambar !

 

Technorati Tags: Vazhaipoo recipes,banana flower recipes,vazhaipoo dosa,vazhaipoo dosai,banana flower dosa recipe,healthy breakfast recipes,dosa varieties,dosa recipe,uthappam recipes,uthappam varieties,oothappam.

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Vegetable Uthappam Recipe – Mixed Vegetable Dosa

Basically I am a big dosa lover and love to try dosa varieties at home.I make them mostly for breakfast. But I couldn’t share all of them in my blog as I don’t get time to click the pictures in the busy morning hours.Today Sendhil is working from home. So I prepared this mixed vegetable uthappam for his breakfast and clicked it too. Onion uttapam and vegetable uthappam are our favorite among all the uthappam recipes in restaurant. So most of the time, this would be in our daily routine menu. 

More than the restaurant ones, I love this dosa version from small road side dosa corner. I have tasted and seen the making of mixed vegetable dosa several times in road side 101 dosa varieties stalls in Salem and Bangalore as well.

 Topped with the mixture of colorful, finely chopped vegetables & with lots of butter, this dosa tastes awesome with a watery coconut chutney, spicy Kara chutney and sambar served as a side dish. Literally I am drooling while writing this post and feel like running to a nearby dosa stall. 

At home, we can make a low calorie version by using less oil/butter and more healthy by adding more quantity of vegetables than hotels.Do try this for breakfast & kids lunch box. They would love to eat this colorful dosa. Sprinkle some cheese & make it more attractive for kids. 

Lets see how to make this yummy vegetable uthappam recipe with step by step photos.

Vegetable Uthappam Recipe

How to make mixed vegetable uttapam - Healthy dosa varieties for breakfast/dinner !

Cuisine: Indian

Category: Main- Breakfast

Serves: 4 

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Idli dosa batter - 1 cup Finely chopped carrot - 1/4 cup Finely chopped onion - 1/4 cup Finely chopped tomato - 1 no Finely chopped coriander leaves - a handful Finely chopped capsicum - 2 tbsp (optional) Finely Chopped green chillies - 2 nos Cooking oil/ghee/butter - as needed Check out my MIXIE DOSA BATTER recipe too.

How to make vegetable uthappam  - METHOD

Wash and finely chop the carrot, onion, tomato, green chillies, capsicum and coriander leaves and mix everything together.Instead of fine chopping you can grate carrot. If you like ginger flavor, add a tsp of grated ginger.  In addition to this vegetables, you can add finely chopped cabbage, beans if you like. Heat a dosa tawa and pour a ladleful of dosa batter. Spread it slightly and make thick dosa if making uthappam. If you want to make as a dosa, spread more. As soon as you see some holes on the top of the dosa, start sprinkling the mixed vegetables all over the dosa. Drizzle 2 tsp of oil around it. By this time, the bottom portion of dosa would have cooked. Flip the dosa, press it lightly with the dosa flipper and cook the dosa in medium flame for 2-3 minutes. For variations cover and cook the dosa without flipping it.

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Mysore Masala Dosa Recipe – Karnataka Masala Dosa Recipe

Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. 

Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes. 

Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? . I did not add so much butter like in hotels. You can add more if you like ! 

Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!

Mysore Masala Dosa Recipe

How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed

Cuisine: South Indian

Category: Dosa Varieties

Serves: 10 nos

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H20Minutes

INGREDIENTS

1 cup – 240ml (use same cup and measure all ingredients for batter) For Mysore masala Dosa batter Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice) Idli rice - 2 cups Chana dal – 4 tbsp Toor Dal - 4 tbsp Urad dal – 1 cup ( split or whole urad dal) Poha/ pressed rice – 1/2 cup ( Thick or thin Aval) Methi seeds / fenugreek – 1/2 tsp Sugar – 1 tsp (to add in the batter 30 minutes before making dosa) Salt & water - as needed For potato stuffing / Potato palya for masala dosa Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves - Few Turmeric powder - 1/4 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Spicy Red Chutney for Mysore masala dosa Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup  Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color) Small onion or big onion – 3 nos / 1/2 no Garlic –   2 cloves Dessicated coconut - 1 tbsp ( optional, I din't use it) Salt - as needed Water - Use less to make thick chutney Tamarind – a pinch Coconut chutney for masala dosa Grated coconut – 1/2 cup Green chilli – 3 - 5 nos  Fried gram dal /Roasted gram dal – 2 tbsp Garlic cloves – 4 nos Coriander leaves – 1 sprig Curry leaves – 3 nos Mint leaves - 1 tbsp Tamarind - A pinch Sugar - a pinch Turmeric powder - a pinch (optional, add to make bright green chutney) Salt & water – as needed

METHOD

Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes. POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate. RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.  SIDE DISH FOR MYSORE MASALA DOSA :  Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels.  (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)  HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle. Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked,  spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa. By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready ! Serve it topped with a small piece of butter. Enjoy with coconut chutney !!  TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !

Note

You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it. Add more or less red chillies based on the taste for red chutney and coconut chutney recipe. This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa. Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked. Add butter instead of oil for rich taste.

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!

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Very good recipes Tags: mysore masala dosa recipe, mysore masala dosa red chutney recipe, south indian mysore masala dosa, mysore masala dosa red chutney, mysore masala dosa recipe street, south indian mysore masala dosa recipe, masala dosa coconut chutney recipe, red chutney masala dosa, Karnataka recipes, Dosa varieties, Dosa recipes, masala dosa chutney recipe red

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Chana Dosa – Kondakadalai Dosai Recipe - Chickpeas Dosa

Kabuli chana dosa/Chickpeas dosa / Kondakadalai dosai in Tamil. This recipe was shared to me by Suchi Vasan, my reader.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
Check out my Puffed rice dosa/Arisi pori dosai from Suchi

Chana dosa - Kondakadalai dosa

Healthy, Protein rich dosa recipe

Cuisine: Indian

Category: Dosa recipes

Yields: 10 nos

Prep time: 10 Hours

Cook time: 5 Minutes

Total time: 10 hours5Minutes

INGREDIENTS

1 cup - 200ml Kabuli chana/ white chana - 1 cup Idli rice - 1/4 cup Methi seeds - 1/4 tsp Asafetida/Hing – 1/2 tsp Salt & water - as needed

METHOD

Wash and soak chana for 8 hrs. Wash and soak the rice & methi seeds for 2 hrs. Grind the chana adding hing to a smooth paste in a big mixie jar. Add the required water while grinding. Transfer the batter to a vessel. Now grind the rice like rava(If you want to make crispy dosa, grind the rice till smooth).Add required salt. Mix both the batter and leave it aside. I kept the batter for 4-6 hours as we like mild sourness taste. If you want to make dosa instantly, you can go ahead. Mix the batter well before making dosa. Make sure the batter is not too thick or too thin.Heat a dosa tawa and pour a ladleful of batter. Spread it thin or thick as u wish. Drizzle a tsp of oil around the dosa and in the middle of dosa. Let it cook in medium flame for few minutes. Flip the dosa and cook the other side for few minutes. Remove and serve hot with Kara chutney. You can grind red chillies along with chana and hing and make it like spicy adai dosa. You can also add finely chopped onions, curry leaves and make dosa. You can modify this recipe as you like. I am sure adding all these spices makes this dosa even more flavorful. If you have left over batter, refrigerate it and use it the next day. Suppose if the batter is too thin, you can add some rice flour and make it thicker. If you want to make crispy dosas, make the batter thin and spreadable. Enjoy !

Enjoy this protein rich dosa with kara chutney for breakfast or dinner !

Technorati Tags: chana dosa recipe,kabuli chana dosa recipe,kala chana dosa recipe,white chana dosa,Kabuli chana dosa,chana dal dosa batter,black chana dosa,dosa varieties,dosa recipes,kondakadalai dosai recipe

Very good recipes Tags: chana dosa recipe, kabuli chana dosa recipe, kala chana dosa recipe, white chana dosa, Kabuli chana dosa, chana dal dosa batter, black chana dosa, dosa varieties, dosa recipes, kondakadalai dosai recipe

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Poha Dosa - Aval Dosai - Instant Atukula Dosa Recipe

I have heard about Andhra’s Instant atukula dosa (Atukula Attu in Telugu, Avalakki Dosa in Kannada, Poha Dosa in Hindi, Aval Dosai in Tamil, Flattened rice in English) but I haven’t tried at home. For the first time, I tried this soft and spongy poha dosa yesterday for my in-laws as both of them have tooth problem. It came out super soft and everyone loved it at home with tomato chutney as side dish. 

This dosa batter is made without urad dal and the best part is that the batter doesn’t need over night fermentation. It can be made instantly after grinding. This aval dosai is sure a welcome change from the aval upma. I followed the recipe from Sailu’s blog but I altered the quantity of ingredients and made it without adding cooking soda/ baking soda. This recipe works great for this summer season. I prepared the dosa batter in the afternoon and made the dosa without adding baking soda for dinner. I gave a resting time of 6 hours for the batter. So I have mentioned it as instant poha dosa as I din't ferment the batter overnight. Also you can make this dosa instantly by adding baking soda. 

Do try it for your breakfast or dinner. You will love it and make it very often. Lets see how to make Andhra special South Indian Aval dosa recipe with step by step photos.

Check out my other variants of this dosa

Puffed rice dosa

Sponge Dosa

Set dosa

Also check out my 50 chutney recipes collection and choose any tomato chutney as a side dish for this dosa.

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Puffed Rice Dosa – Pori Dosa - Soft, Sponge Dosa Recipe Without Urad dal

I must thank my reader Suchi Vasan for sharing this super soft, spongy puffed rice dosa recipe ( Arisi pori dosai). When she told me about the ingredients of this dosa, I just couldn’t believe it. Its just a two ingredient recipe and that too a dosa without urad dal. Puffed rice ( Arisi pori in Tamil, Mandakki in Kannada, Murmura/bhel in Hindi, Borugula in Telugu) is the star ingredient for this recipe. As I haven’t tried any puffed rice recipes other than Kara pori, I got tempted to try this dosa & tried it on the same day. This dosa is not an instant version.Its batter needs to be fermented really well to enjoy its best taste. As Suchi said dosas came out very well, ultra soft and spongy with lots of holes in it. I usually make sponge dosa adding poha/aval & methi seeds. But this recipe does magic just with the puffed rice. You can grind the batter easily in a mixie.With garlic chutney as side dish, it tasted great!! Now lets see how to make this soft, sponge dosa using puffed rice/arisi pori.

Check out my other puffed rice recipes below.

Beach style Kara Pori

 Bhel Puri

Garlic flavored Kara Pori

Here is the LINK for Garlic chutney you see in the picture :)

Puffed rice dosa

How to make soft,spongy dosa using puffed rice - Yummy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 8 nos

Prep time: 20Hours

Cook time: 3 Minutes

Total time: 20H3Minutes

INGREDIENTS

1 cup = 200 ml Puffed rice - 2 cups Raw rice - 1 cup ( Use good quality sona masoori rice) Salt & water - as needed

METHOD

Wash the rice and soak in a bowl.Wash the puffed rice and soak in another bowl.(You can soak both together too).Let the rice soak for 2 hours. After 2 hours,take the soaked puffed rice,squeeze it well and take in a big mixie jar.Grind it to a smooth paste adding less water.No need to remove the batter.Now drain the soaked rice and add to the same mixie jar. Grind to a smooth paste adding required water and salt. Transfer the batter to a vessel and mix with your hands to aid fermentation.Allow the batter to ferment for minimum 15 hours and maximum a day.The next morning batter would be raised slightly.Mix the batter well.Proper fermentation of  batter is very important for this dosa. Heat a dosa pan and pour a ladleful of batter. Do not spread the dosa.It will spread automatically.Make it like thick uthappam.Drizzle a tsp of oil around the dosa and cover the dosa with a lid.Let it cook in medium flame for 2 minutes.Open the lid and remove the dosa.You will see the dosa with full of holes and it looks spongy.Serve hot with chutney.I made this spicy Garlic chutney as suggested by Suchi.Serve & eat hot to know its best taste !!

Note

You should use good quality raw rice for making this dosa Batter should be fermented well.So see to it. You can either cover n cook the dosa without flipping OR cook like utappam by flipping it. You can also soak and grind 2 tbsp urad dal along with rice for variations.

Try this easy puffed rice dosa for your breakfast and enjoy !!

Technorati Tags: Puffed rice recipes,Puffed rice dosa,puffed rice dosa recipe,how to make puffed rice dosa,different types of dosa recipe,dosa recipes,breakfast recipes,south indian breakfast recipes,dosa varieties

Very good recipes Tags: Puffed rice recipes, Puffed rice dosa, puffed rice dosa recipe, how to make puffed rice dosa, different types of dosa recipe, dosa recipes, breakfast recipes, south indian breakfast recipes, dosa varieties

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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 !!

Technorati Tags: Sorakkai dosa recipe,bottle gourd dosa,bottle gourd recipes,breakfast recipes,south indian breakfast recipes,dinner recipes,dosa varieties,healthy dosa recipes

Very good recipes Tags: Sorakkai dosa recipe, bottle gourd dosa, bottle gourd recipes, breakfast recipes, south indian breakfast recipes, dinner recipes, dosa varieties, healthy dosa recipes

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