Bottle Gourd Dosa Recipe – Crispy South Indian Sorakkai Dosa

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Dosa Recipe – Crispy South Indian Sorakkai Dosa

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And let me tell you, this Bottle Gourd Dosa (Sorakkai Dosa) is the way to do it! It’s a crispy, flavorful dosa that’s surprisingly healthy, and honestly, it’s become a regular in my kitchen. I first made this when trying to use up a glut of bottle gourds from my garden, and it was a total hit!

Why You’ll Love This Recipe

This isn’t your average dosa. The bottle gourd adds a lovely subtle sweetness and a wonderful crispness to the dosa. It’s a fantastic way to enjoy this often-overlooked vegetable, and it’s a real crowd-pleaser. Plus, it’s a great way to introduce veggies to picky eaters – they’ll barely notice they’re there! It’s a little bit of effort, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to make these delicious Sorakkai Dosas:

• 2 cups Idli rice
• 1 cup Sorakkai/Bottle gourd (chopped)
• 8 nos Red chilli (Byadge variety)
• 2 inch piece Ginger
• 2 tsp Cumin seeds/Jeera
• 0.25 tsp Hing/Asafetida
• As needed Salt
• As needed Water

Ingredient Notes

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

• Byadge Red Chillies: These are key for that authentic flavour and colour. They’re not super spicy, but they have a lovely fruity aroma. If you can’t find them, you can substitute with other dried red chillies, but adjust the quantity to your spice preference.
• Idli Rice – sourcing & quality: Good quality idli rice is essential for a soft, fluffy batter. Look for rice that’s pearly white and doesn’t have any broken grains. I usually get mine from a local Indian grocery store.
• Hing/Asafetida – benefits & alternatives: Hing isn’t just about flavour; it’s also great for digestion! If you’re sensitive to the smell (it can be strong!), you can use a smaller amount or omit it altogether. A tiny pinch of turmeric can add a similar depth of flavour.
• Regional variations in bottle gourd usage: Bottle gourd is used in so many different ways across India! In some regions, it’s used in dals, while in others, it’s stuffed and steamed. This dosa is a South Indian take on this versatile veggie.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the idli rice in plenty of water for at least 2 hours. This softens the rice and makes it easier to grind.
2. While the rice is soaking, peel and deseed the bottle gourd. Chop the flesh into small pieces – this helps it grind smoothly.
3. Now, in a mixer or grinder, combine the chopped bottle gourd, red chillies, cumin seeds, hing, and ginger. Grind this into a smooth paste, adding a little water if needed.
4. Drain the soaked rice completely. Add it to the same mixer jar (no need to wash it!), along with some salt and enough water to form a smooth batter. The consistency should be similar to a pancake batter.
5. Pour the batter into a large bowl, cover it, and let it ferment overnight – about 8-12 hours. This is where the magic happens! You’ll know it’s ready when it’s bubbly and slightly sour-smelling.
6. Heat a dosa tawa (a flat griddle) over medium heat. Lightly grease it with oil.
7. Pour a ladleful of batter onto the hot tawa and spread it thinly in a circular motion. Drizzle a little oil around the edges.
8. Cook for a few minutes until the dosa turns golden brown and crispy. You can flip it over to cook the other side if you like, but it’s not essential.
9. Serve hot and enjoy!

Expert Tips

• Fermentation is key: The fermentation process is crucial for a light and fluffy dosa. If the weather is cold, you might need to ferment it for a longer period.
• Tawa temperature: Make sure your tawa is hot enough, but not scorching. Medium heat is ideal for even cooking.
• Batter consistency: If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free, as idli rice doesn’t contain gluten.
• Spice Level Adjustment – mild to spicy: Adjust the number of red chillies to control the spice level. My friend, Priya, loves to add a green chilli or two for an extra kick!
• Festival Adaptations – Ganesh Chaturthi/Navratri: This dosa makes a wonderful addition to a festive spread. It’s light, flavourful, and easy to make in larger quantities.

Serving Suggestions

These dosas are fantastic on their own, but they’re even better with some accompaniments! I love serving them with:

• Coconut chutney (a classic!)
• Idli podi (a dry spice mix)
• Sambar (a lentil-based vegetable stew)
• A dollop of ghee (clarified butter) – my grandma’s secret!

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in the refrigerator for up to 2 days. It might lose some of its fluffiness, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

1. What type of rice is best for making dosa batter?

Idli rice is the best choice! It has the right starch content for a soft and fluffy dosa. You can also use parboiled rice, but the results might be slightly different.

2. Can I use a different gourd variety if bottle gourd isn’t available?

You can try using other mild-flavored gourds like ash gourd or even zucchini, but the flavour and texture will be slightly different. Bottle gourd really is the best for this recipe!

3. How do I adjust the fermentation time based on the weather?

In warmer weather, the batter will ferment faster. Check it after 6-8 hours. In colder weather, it might take up to 12-14 hours.

4. What is the significance of adding hing (asafoetida) to this dosa?

Hing adds a unique flavour and aroma, and it’s also believed to aid digestion. It’s a staple ingredient in South Indian cooking.

5. Can I make the dosa batter in advance and store it?

Yes, you can! You can make the batter a day in advance and store it in the refrigerator. Just give it a good stir before using.

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