Authentic Dosa Recipe- Bottle Gourd & Lentil Fermented Batter

Last Updated on 2 months by Neha Deshmukh

Authentic Bottle Gourd & Lentil Dosa Recipe

Introduction

There’s just something magical about a perfectly crisp, slightly tangy dosa, isn’t there? It’s a staple in so many South Indian homes, and honestly, one of my absolute favorites. I remember the first time I tried making dosa batter from scratch – it felt a little daunting, but the reward was so worth it! This recipe isn’t your average dosa, though. We’re adding grated bottle gourd (lauki) to the mix, which gives it a wonderful texture and lightness. Trust me, you’ll love it!

Why You’ll Love This Recipe

This bottle gourd and lentil dosa is a little different, and that’s what makes it special. It’s incredibly flavorful, thanks to the fermentation process, and the bottle gourd adds a subtle sweetness and a lovely, airy texture. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a bit of a labor of love, but the results are truly satisfying.

Ingredients

• 1 cup Raw Rice (approx. 180g)
• 1 cup Mixed Lentils (Toor Dal, Chana Dal, Masoor Dal, Urad Dal, Moong Dal) (approx. 200g combined)
• 1 cup Curd (approx. 240ml)
• 1 cup Grated Bottle Gourd (approx. 100g)
• 2 tablespoons Oil
• 1 teaspoon Fruit Salt
• 1-2 teaspoons Chili Paste (adjust to your spice preference)
• 1 teaspoon Ginger Paste
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Turmeric Powder
• 2-3 tablespoons Sugar (adjust to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The blend of lentils is key here – each one contributes a different flavor and texture. Don’t be afraid to experiment with the proportions slightly, but this mix works beautifully. The bottle gourd is a game-changer. It adds moisture and a subtle sweetness, making the dosas incredibly light and crispy. Make sure to grate it finely and squeeze out any excess water before adding it to the batter. And finally, fermentation is everything. It’s what gives the dosa its signature tang and airy texture. We’ll get into that more later!

Step-By-Step Instructions

1. First things first, let’s get those rice and lentils soaking! Combine them in a large bowl and add plenty of water. Leave them to soak for 6-8 hours, or even overnight. This is a crucial step, so don’t skip it!
2. Once soaked, drain the rice and lentils really well. Then, add them to a grinder (a traditional stone grinder is ideal, but a good quality mixer grinder will work too) along with the curd. Grind into a coarse batter – it shouldn’t be too smooth.
3. Now for the magic – fermentation! Pour the batter into a large container, cover it loosely, and let it sit in a warm place for 6-8 hours, or until it’s slightly risen and bubbly. The warmer the environment, the faster it will ferment.
4. After fermentation, it’s time to add the flavor! Mix in the grated bottle gourd, chili paste, ginger paste, cumin powder, coriander powder, turmeric powder, sugar, and salt. Add a little water if the batter is too thick – you want it to be pourable, but not too runny.
5. Get your oven preheated to 200°C (392°F). While that’s heating up, let’s make the tempering. Heat the oil in a small pan, add mustard seeds, sesame seeds, curry leaves, and a pinch of asafoetida. Let the mustard seeds splutter, then remove from heat.
6. Grease a baking tray (or a dosa pan if you’re using a stovetop). Just before you’re ready to bake, add the fruit salt to the batter and give it a gentle stir. This is what creates those lovely air bubbles! Pour the batter onto the tray.
7. Spread the tempering evenly over the batter, but don’t mix it in.
8. Bake for 50-60 minutes, or until the dosa is golden brown and cooked through. A toothpick inserted into the center should come out clean.
9. Let it cool slightly before slicing and serving.

Expert Tips

• Don’t overgrind the batter – a slightly coarse texture is what you want.
• The fermentation time will vary depending on the temperature. Keep an eye on it!
• If you don’t have fruit salt, you can use baking soda, but use only ¼ teaspoon.
• For extra crispy dosas, add a tablespoon of melted ghee to the batter.

Variations

• My Family’s Favorite: My kids love a little grated carrot added to the batter for extra sweetness and color.
• Spicy Kick: Add a finely chopped green chili or a pinch of cayenne pepper for a spicier dosa.
• Herbaceous Delight: Throw in some chopped coriander leaves for a fresh, vibrant flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with plant-based yogurt (like coconut or almond yogurt). Make sure it’s unsweetened!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that all your ingredients are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

Adjust the amount of chili paste to your liking. If you prefer a milder dosa, start with ½ teaspoon and add more to taste.

Festival Adaptations

These dosas are perfect for Makar Sankranti or Onam! They’re a delicious and festive addition to any celebration.

Serving Suggestions

Serve these dosas hot with your favorite chutney (coconut chutney is a classic!), sambar, or even a simple tomato sauce. They’re also delicious with a dollop of yogurt.

Storage Instructions

Leftover dosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or on a skillet. The batter can also be stored in the refrigerator for up to 2 days, but it may need a little extra fermentation time.

FAQs

What is the ideal consistency of the dosa batter?

The batter should be pourable, like a thick pancake batter. If it’s too thick, add a little water. If it’s too runny, add a tablespoon of rice flour.

Can I use a different type of gourd instead of bottle gourd?

Yes, you can! Zucchini or yellow squash would also work well.

How do I know when the batter is properly fermented?

The batter will be slightly risen, bubbly, and have a slightly sour smell.

What is the purpose of adding fruit salt to the batter?

Fruit salt creates air bubbles, making the dosas light and crispy.

Can this batter be made in a mixer grinder instead of a traditional stone grinder?

Yes, you can! A good quality mixer grinder will work, but the texture might be slightly different. Just be careful not to overgrind the batter.