Bottle Gourd Adai Recipe – Authentic South Indian Sorakkai Dosa

Last Updated on 6 months ago by Neha Deshmukh

Bottle Gourd Adai Recipe – Authentic South Indian Sorakkai Dosa

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bottle Gourd Adai, or Sorakkai Dosa as we call it at home. It’s a wonderfully savory, slightly spicy, and incredibly satisfying South Indian breakfast (or dinner!). I remember my grandmother making this regularly, and the aroma would fill the entire house. It’s a comfort food that always brings back happy memories. Let’s get cooking!

Why You’ll Love This Recipe

This Bottle Gourd Adai is more than just a tasty meal. It’s a fantastic way to sneak in some veggies, especially if you have picky eaters! It’s also relatively easy to make, and doesn’t require fermentation like traditional dosa or idli. Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious adai:

• 2 cups Parboiled rice (Idli rice) – about 300g
• 1.5 cups chopped Bottle gourd (sorakkai) – about 200g
• 4 Red chillies
• ½ teaspoon Asafoetida (hing)
• Salt to taste
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• ½ teaspoon Asafoetida (hing)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Parboiled Rice (Idli Rice) – This is key. Don’t try to substitute with regular rice; it won’t give you the same texture. Idli rice has a specific starch content that makes the adai beautifully crisp.

Bottle Gourd (Sorakkai) – We use sorakkai a lot in South Indian cooking. Look for a firm, fresh gourd with a smooth skin. In some regions, they call it Lauki or Ghia. You can use other gourds if you can’t find bottle gourd, but the flavour will be slightly different.

Red Chillies – I use a mix of medium-hot red chillies for a good kick. Feel free to adjust the quantity based on your spice preference. You can use Kashmiri chillies for colour and milder heat.

Asafoetida (Hing) – This little spice is a powerhouse! It adds a unique umami flavour and is fantastic for digestion. A little goes a long way. Make sure you get good quality hing – it should smell pungent, not stale.

Unique South Indian Spices – Mustard seeds, urad dal, and curry leaves are the holy trinity of South Indian tempering. They create a beautiful aroma and add layers of flavour.

Oil – Traditionally, we use groundnut oil or sesame oil for South Indian cooking. Coconut oil also works beautifully and adds a lovely fragrance.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and soak the parboiled rice in plenty of water for at least 3 hours. This is crucial for getting a smooth batter.
2. While the rice is soaking, peel and chop the bottle gourd, discarding the hard seeds. You want about 1.5 cups of finely chopped gourd.
3. Now, grind the red chillies, asafoetida, and salt in a mixer. Add the drained rice and grind into a smooth batter, adding water gradually as needed. You want a consistency similar to idli or dosa batter.
4. Transfer the batter to a large bowl. Add the chopped bottle gourd and mix well. Give it a taste and adjust the salt if needed.
5. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and asafoetida, and sauté for a few seconds. Finally, add the curry leaves and immediately pour this tempering into the batter. Mix well.
6. Heat a dosa pan (or a non-stick skillet) over medium heat. Pour a ladleful of batter onto the pan and spread it into a thick adai (like a pancake) or a thin dosa, depending on your preference.
7. Drizzle a little oil around the edges. Cover the pan and cook until the adai is golden brown and cooked through.
8. Flip the adai and cook the other side until golden brown.
9. Serve hot with your favourite coconut chutney!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Batter Consistency – The batter should be smooth but not too runny. It should coat the back of a spoon. If it’s too thick, add a little more water.

Tips for Non-Stick Dosa Pan Use – Even with a non-stick pan, a little oil is your friend! It prevents sticking and helps achieve that beautiful golden colour.

Ensuring Even Cooking – Keep the heat at medium. Too high, and the adai will burn before it cooks through.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation – This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation – Yes, this recipe is 100% gluten-free!

Spice Level Adjustment – For a milder adai, reduce the number of red chillies. For a spicier kick, add a few green chillies along with the red ones. My friend loves adding a pinch of red chilli powder to the batter too!

Festival Adaptations – We often make this during Ganesh Chaturthi and other festive occasions. It’s considered an auspicious dish.

Serving Suggestions

Serve this Bottle Gourd Adai with:

• Coconut chutney (a must!)
• Sambar
• Tomato chutney
• A dollop of yogurt (if you’re not vegan)

Storage Instructions

You can store the batter in the refrigerator for up to 2 days. Just give it a good stir before using. It might thicken slightly, so add a little water if needed.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for this adai?

Definitely Idli rice (parboiled rice)! It’s the key to the right texture.

Can I use a different gourd instead of bottle gourd?

Yes, you can! Ridge gourd (turai) or even zucchini can work in a pinch, but the flavour will be slightly different.

How can I adjust the spice level of this recipe?

Reduce or increase the number of red chillies. You can also add green chillies for extra heat.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. You can find it in Indian grocery stores or online.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 2 days.

Is this adai healthy? What are the nutritional benefits of bottle gourd?

Absolutely! Bottle gourd is low in calories and rich in vitamins and minerals. It’s also a good source of fiber, which aids digestion.

Enjoy making this delicious and healthy Bottle Gourd Adai! Let me know how it turns out in the comments below. Happy cooking!