Sorakkai dosa | Bottle gourd dosa recipe , easy no fermentation Sorakkai dosa recipe. Healthy bottle gourd dosa recipe with full video in Tamil and step by step instructions.
Recently when we went to a friend’s house for dinner. We were talking about food and that time she was telling about this interesting Sorakkai dosa. As her family members are bit choosy in eating veggies, she mask this bottle gourd this way and make dosa. I noted down the recipe from her and tried it yesterday. It turned out very well. Since I added red chili, toor dal and chana dal, it tasted like a thin adai dosa.
We usually make dosa batter using idli rice and urad dal and ferment it for 8 hours. But for this dosa we are not using Urad dal. Bottle gourd gives softness to the dosa.
The addition of toor dal gives softness and chana dal gives crispiness to the dosa. You can add 1/2 cup of Idli rice and 1/2 cup of Raw rice to this Sorakkai dosa. Even you can use Kodo millet or little millet instead of rice to make a very healthy dosa.
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Sorakkai dosai Bottle gourd dosa recipe
Sorakkai dosai |Bottle gourd dosa
Ingredients
- 2 cups Bottle gourd | sorakkai cubes
- 1 cup Idli rice
- 2 tbsp toor dal
- 2 tbsp chana dal
- 7-8 Red chili
- Salt as needed
- 1 onion
- Oil for making dosa
Instructions
- Wash and soak the idli rice, toor dal, chana dal, and red chili in a vessel for 3 hours
- Grind this into a fine paste along with chopped bottle gourd.
- Adjust water consistency. It should be like a dosa batter.
- Add salt and 1 finely chopped onion.
- Mix well. No need to ferment the batter.
- If you want you can ferment for 2 hours also.
- Heat a dosa pan and pour 1.5 ladles of sorrakai dosa batter.
- Spread this into a thin dosa.
- Drizzle a tsp of oil on the sides.
- Once it is cooked on one side, flip the dosa.
- Drizzle oil if needed.
- Cook for few seconds and take out.
- Crispy sorakkai dosa is ready.
- Serve hot.
- Repeat the same for the rest of the batter.
Video
Notes
- You can add a few cloves of garlic while grinding.
2. Bottle gourd can be replaced with white pumpkin too.
3. The sorakkai dosa batter stays good in the fridge for 2 days.
- Wash and soak the idi rice, toor dal, chana dal and red chili in a vessel for 3 hours
- Grind this into a fine paste along with chopped bottle gourd.
- Adjust water consistency. It should be like a dosa batter.
- Add salt and 1 finely chopped onion.
- Mix well. No need to ferment the batter.
- If you want you can ferment for 2 hours also.
- Heat a dosa pan and pour 1.5 ladles of sorrakai dosa batter.
- Spread this into a thin dosa.
- Drizzle a tsp of oil on the sides.
- Once it is cooked on one side, flip the dosa.
- Drizzle oil if needed.
- Cook for a few seconds and take out.
- Crispy sorakkai dosa is ready.
- Serve hot.
- Repeat the same for the rest of the batter.
1. You can add few cloves of garlic while grinding.
2. Bottle gourd can be replaced with white pumpkin too.
3. The sorakkai dosa batter stays good in the fridge for 2 days.
Sounds good.
Grinding fresh garlic with the batter enhance the pungent flavor of garlic.
Is it better to add with the talipu.
Thanks.
Thank you. Since we are cooking the dosa, the smell will go off. But if you feel that way, you can surely add chopped garlic in thalipu and make dosa.