Sorekayi Dosae | Bottle Gourd dosa recipe
Monday, February 01, 2021
Home Style Dosae / Dosa made with Rice, Urad Dal & Bottle Gourd which gives the Dosa a very lovely flavour
The past few months, I was so into Masala Dose Batter experiments that I started craving for s simple home style Dosae :)
And that suddenly reminded me of my Mom's Sorekayi/Bottle gourd Dosae .. This Dosae is very light as it contains lesser amounts of Urad Dal & the addition of Sorekayi/Bottle Gourd gives it a nice flavor
You Will Need:
- 3 cups Rice
- Half Cup Urad Dal
- 1/2 teaspoon Methi
- 2 cups chopped Bottle Gourd/Sorekayi/Lauki
How To:
In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
Do Not discard the water used for soaking as it aids in fermentation
Before you start the grinding process, peel a small bottle gourd & discard the stem at the centre. Chop into medium sized cubes or grate them. Measure 2 cups & set aside for grinding along with the rest of the ingredients.
Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.
Heat a good cast iron griddle or a non stick griddle, once hot enough, pour a ladleful of batter in the centre & spread in circles. Drizzle oil along the edges & roast on medium flame until it turns golden brown & crisp.
Flip the dosa & cook for 10-15 seconds. flip the dosa again & fold into a semi circle & enjoy Hot Dosas with Coconut chutney or Chutney Pudi & Ghee
NOTE:
If you get your hands on very young/tender bottle gourd, there is no need to take off the stem
Sorekayi Dose / Bottle Gourd Dosa
Yield: 22-24 Dosas
Ingredients
- 3 cups Rice
- Half Cup Urad Dal
- 1/2 teaspoon Methi
- 2 cups chopped Bottle Gourd/Sorekayi/Lauki
Instructions
- n a colander, measure out everything except Salt & oil & clean under running water until water runs clear
- Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
- Do Not discard the water used for soaking as it aids in fermentation
- Before you start the grinding process, peel a small bottle gourd & discard the stem at the centre. Chop into medium sized cubes or grate them. Measure 2 cups & set aside for grinding along with the rest of the ingredients.
- Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
- Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
- Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.
- Heat a good cast iron griddle or a non stick griddle, once hot enough, pour a ladleful of batter in the centre & spread in circles. Drizzle oil along the edges & roast on medium flame until it turns golden brown & crisp.
- Flip the dosa & cook for 10-15 seconds. flip the dosa again & fold into a semi circle & enjoy Hot Dosas with Coconut chutney or Chutney Pudi & Ghee
Notes:
If you get your hands on very young/tender bottle gourd, there is no need to take off the stem
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