Last Updated on 4 months by Neha Deshmukh

Bottle Gourd Dosa Recipe – Easy South Indian Rice & Vegetable Dosa

Introduction

Okay, let’s be real – dosas are life, right? Crispy, savory, and endlessly versatile. I remember the first time I tried making dosas at home; it was a bit of a learning curve, but so worth it! This Bottle Gourd Dosa recipe is one I’ve perfected over time, and it’s become a family favorite. It’s a fantastic way to sneak in some extra veggies, and honestly, the bottle gourd adds a lovely subtle sweetness and texture. It’s easier than you think, and I’m excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average dosa! It’s a delightful twist on the classic South Indian staple. Here’s why you’ll adore it:

• Easy to make: The batter comes together quickly, and the cooking process is straightforward.
• Healthy & Nutritious: Packed with the goodness of bottle gourd and other fresh ingredients.
• Deliciously Crispy: When made right, these dosas are wonderfully crisp and golden brown.
• Versatile: Perfect for breakfast, lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to whip up these beauties:

• 400 ml idli rice / parboiled rice
• ½ teaspoon cumin seeds
• 2 dry red chillies
• ½ cup grated bottlegourd
• 1 onion, chopped
• 1 tomato, chopped
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped
• 1 teaspoon salt
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Idli Rice/Parboiled Rice: Understanding the Grain

Using idli rice (also known as parboiled rice) is key for that perfect dosa texture. It’s partially boiled in the husk, which makes it less sticky and gives the dosa a lovely crispness. You can usually find it at Indian grocery stores.

Cumin Seeds: Aromatic Foundation

Cumin seeds add a warm, earthy aroma. Don’t skip them! A little goes a long way.

Dry Red Chillies: Spice Level & Regional Variations

I use 2 dry red chillies for a mild spice level. Feel free to adjust this based on your preference. Some regions in India use Byadagi chillies for color and mild heat, while others prefer hotter varieties.

Bottle Gourd: Nutritional Benefits & Texture

Bottle gourd (also known as lauki or calabash) is incredibly hydrating and low in calories. Grating it finely ensures it blends seamlessly into the batter and adds a subtle sweetness.

Curry Leaves & Coriander Leaves: Freshness & Flavor

Fresh curry leaves and coriander leaves are essential for that authentic South Indian flavor. Don’t substitute with dried ones if you can help it!

Oil: Choosing the Right Oil for Dosa

Traditionally, groundnut oil is used for making dosas, as it has a high smoke point and imparts a lovely flavor. However, you can also use vegetable oil or coconut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the idli rice in water for about 3 hours. This softens the rice and makes it easier to grind.
2. Drain the soaked rice and grind it with the cumin seeds and dry red chillies, adding 1 cup of water gradually, until you get a slightly coarse batter. It shouldn’t be completely smooth.
3. Now, add the grated bottle gourd, chopped onion, tomato, curry leaves, coriander leaves, and salt to the batter. Mix everything well.
4. Adjust the batter consistency with a little water. You want it to be thin and pourable – like pancake batter.
5. Heat a dosa griddle (tawa) on medium flame. Once hot, pour about half a cup of batter onto the griddle and gently spread it with the back of a ladle to form a thin circle.
6. Cook for about 1 minute, or until the edges start to crisp up. Then, drizzle a little oil around the edges and cook for another 30 seconds.
7. Flip the dosa carefully and cook the other side for about 1 minute, until golden brown and crispy.
8. Repeat with the remaining batter.

Expert Tips

A few little secrets to dosa success!

• Batter Consistency is Key: If the batter is too thick, the dosas will be thick and chewy. Too thin, and they’ll be difficult to spread.
• Hot Griddle: Make sure the griddle is hot enough before pouring the batter.
• Don’t Overcrowd: Cook one dosa at a time for the best results.
• Patience is a Virtue: Don’t rush the cooking process. Let the dosa cook properly on each side.

Variations

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

• Spicy Version: Add a pinch of red chilli powder or a finely chopped green chilli to the batter. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Rava Dosa Style: Add 2 tablespoons of semolina (rava) to the batter for a slightly different texture.
• Different Vegetables: Feel free to experiment with other grated vegetables like carrots or zucchini.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as it uses rice as the base.

Spice Level Adjustment

Easily adjust the spice level by adding more or fewer dry red chillies. You can also remove the seeds from the chillies for a milder flavour.

Festival Adaptations (e.g., Ganesh Chaturthi)

Dosas are a popular offering during Ganesh Chaturthi. You can make smaller, mini dosas for the pooja thali.

Serving Suggestions

Serve these Bottle Gourd Dosas immediately with:

• Coconut chutney (a must!)
• Sambar
• Tomato chutney
• A dollop of butter (if you’re feeling indulgent!)

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. It may thicken slightly, so add a little water before using.

FAQs

Let’s answer some common questions!

What type of rice is best for making this dosa?

Idli rice (parboiled rice) is the best choice for that perfect crispy texture.

Can I use a different vegetable instead of bottle gourd?

Absolutely! Carrots, zucchini, or even spinach would work well.

How do I get the dosa to be crispy?

Make sure the griddle is hot, the batter is the right consistency, and you cook it until the edges are golden brown.

Can I make the batter ahead of time?

Yes, you can! Just store it in the refrigerator and add a little water if it thickens.

What is the best chutney to serve with Bottle Gourd Dosa?

Coconut chutney is the classic pairing, but tomato chutney and sambar are also delicious!