Sorakkai adai dosai is a delicious way to include bottle gourd in your breakfast, sneak it in dosa for kids who don't eat it.
After posting lauki paratha, I had half the lauki with me and had long time wish to try this sorakkai dosai which my MIL made once.
It was same like my favourite verum arisi dosai taste, but added bottle gourd’s goodness in it.
This is a very simple recipe but love its taste a lot. I can live with it. I have made it thick here, but you can make it thin like my verum arisi dosa.
So adjust the water quantity to get your desired thickness. Check out my simple sorakkai kootu recipe too.
Instructions
- Wash and soak rice for 3 hours firstly. Peel the bottle gourd and remove the soft portion in the middle and the seeds. Chop the firm part of the bottle gourd finely.
2. In a mixie, grind red chilli, asafoetida and salt first. Then add rice drained from water and grind smoothly. Add water as you grind as needed.
3. Transfer to the mixing bowl and add the finely chopped bottle gourd to this and grind smoothly.
4. Mix both of this ground items well and adjust the water consistency as per your need. I had it like our idli dosa batter. Neither too thick nor thin.
5. Temper the items given under to temper table and add it to the batter, mix well.
6. Heat dosa pan and drizzle some oil, spread the batter evenly slightly thick. Cook covered and flip and cook until done.
Serve hot with coconut chutney best. I like to have as such, so the sambar you see is just for picture.
Recipe card
sorakkai adai dosai recipe
Ingredients
- 2 cups Parboiled rice Idly rice
- 1.5 cups Bottle gourd sorakkai, chopped
- 4 Red chilli
- ⅛ teaspoon Asafoetida
- Salt
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
Instructions
- Wash and soak rice for 3 hours firstly.
- Meanwhile, peel the bottle gourd and remove the soft portion in the middle and the seeds.
- Chop the firm part of the bottle gourd finely.
- In a mixie, grind red chilli, asafoetida and salt first.
- Then add rice drained from water and grind smoothly. Add water as you grind as needed.
- Transfer to the mixing bowl and add the finely chopped bottle gourd to this and grind smoothly.
- Mix both of this ground items well and adjust the water consistency as per your need. I had it like our idli dosa batter. Neither too thick nor thin.
- Temper the items given under to temper table and add it to the batter, mix well.
- Heat dosa pan and dizzle some oil, spread the batter evenly slightly thick.
- Cook covered and flip and cook until done.
Notes
- This dosa doesn’t need fermentation. But you can give 2-3 hours standing time.
- Tastes good even if you ferment it.You can add finely chopped onion while tempering.
- Cook covered to get moist soft dosa. Otherwise you may get dry white uncooked parts.
Saibaba SV
Very simple and healthy recipe.Good for our health also. 🙂
Durga Karthik.
Try with yellow pumpkin chutney.
Ramya Venkateswaran
such a healthy and filling adai.looks so colorful
Unknown
Nice reciepe. Tried a variation of this by grinding with jeera, green chilly and little bit of ginger and raw banana. Your tip is bang on on covering the dosa, as I had some dry white uncooked parts!
Aathira Nair
I always wonder what to do with bottle gourds, and now looks like I have an answer. Must try this soon for breakfast.
prashanthi venkatesh
Thanks for a healthy recipe
Girinath Karthikeyan
Nice dosa dear now only i tried
Vishal Mugunth
to avoid the white uncooked part soak the rice in hot water or add very hot water to the flour after griding.it works well.try it mam.
Gayathri Gopinath
Can I used Idly batter to this instead of grinding the Idly rice once again?
Raks anand
We do it only with idli rice no urad dal in this.
Anusha Chandrasekaran
Nice receipe. Blog is too good wenever I have any doubt in receipes, I immediately do Google search of receipe along with wild cards as raks kitchen��
Rajul Jain
Can i soak normal rice?
Raks anand
Yes you can use regular rice too.
Bala Saraswathy
Hi one doubt dont we need toor dal and channa dal for this like we use in normal adais
Raks anand
If you want you can add ground soraikkai or grated sorakkai to the regular adai batter and try.
Unknown
Hi, this is super healthy receipe .. Tried this couple of times and it was good but something seems to have gone wrong today. The adai is rubber like! Any tips to avoid this. Thanks.
Durga
Can we store and use it? If so how long it can be stored?? Thnk u
Raks Anand
It better to use within a day or two as it gets sour fast.