Bottle Gourd Dosa Recipe – Easy South Indian Semolina Pancake

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Dosa Recipe – Easy South Indian Semolina Pancake

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your meals. And honestly? This Bottle Gourd Dosa is a total game-changer. It’s light, crispy, and surprisingly delicious – even if you’re not a huge fan of bottle gourd on its own! I first stumbled upon this recipe while trying to use up a surplus of lauki (that’s bottle gourd in Hindi!) from my garden, and it quickly became a family favorite.

Why You’ll Love This Recipe

This dosa isn’t your typical South Indian fare, but it captures all the comforting flavors and textures you crave. It’s a fantastic way to enjoy a healthy, homemade breakfast, snack, or even a light dinner. Plus, it’s super easy to make – perfect for busy weeknights or when you’re just craving something satisfying. It’s a little different, a little unexpected, and totally delicious!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful dosas:

• 1 cup rice flour (approximately 170g)
• 1 cup rava (semolina) (approximately 150g)
• 1 bottle gourd (approximately 500g – 700g)
• 4 cups water (approximately 960ml)
• 1 onion, finely chopped
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tsp cumin seeds
• 2 tbsp chopped coriander leaves
• Oil, as needed (for cooking)
• Salt to taste (approximately 1 tsp, or adjust to preference)

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or lauki, is incredibly versatile and packed with nutrients. It’s super hydrating and a good source of fiber. It’s popular in Indian cuisine, especially during the summer months.

The combination of rice flour and rava is key here. Rice flour gives the dosa its structure, while the rava adds a lovely, slightly grainy texture and helps with crispiness. You can find rava in most Indian grocery stores – look for the fine variety.

Now, dosa batter varies so much from region to region! Some people add urad dal (black lentils) for a more traditional fermented flavor, but this recipe skips that for a quicker, simpler version. Feel free to experiment once you get the hang of the basic recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut the bottle gourd into pieces, removing the seeds. Then, blend it into a smooth paste. You might need to add a little water to help it blend smoothly.
2. Pour the bottle gourd paste into a large bowl. Add the rice flour, rava, salt, and water. Give it a good mix – you want a smooth batter, similar to a regular dosa batter.
3. Next, add the chopped onion, green chilies, cumin seeds, and coriander leaves. Mix everything well. Now, let the batter rest for about 10 minutes. This allows the rava to absorb the water and gives the dosa a better texture.
4. Heat a non-stick pan or tawa over medium heat. Once hot, drizzle a little oil around the edges.
5. Pour a ladleful of batter onto the hot pan and quickly spread it into a circular shape. Don’t worry if it’s not perfect!
6. Drizzle a little more oil around the edges of the dosa. Cook for a few minutes, until the bottom is golden brown and crispy. Flip carefully and cook the other side for another minute or two.
7. Serve hot with your favorite chutneys!

Expert Tips

Want to make sure your dosas turn out perfectly crispy every time? Here are a few tips:

• Batter Consistency: The batter should be flowing but not too watery. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Hot Pan is Key: Make sure your pan is hot enough before you pour the batter. A hot pan ensures a crispy dosa.
• Don’t Overcrowd: Cook one dosa at a time for the best results.
• Sticking Issues? If your dosa is sticking, your pan might not be hot enough, or you might not have used enough oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Notes: This recipe is gluten-free, as long as your rava (semolina) is certified gluten-free. Some brands process rava in facilities that also handle wheat, so double-check the packaging.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds before chopping. My kids prefer it mild, so I often skip them altogether!
• Festival Adaptations: These dosas are a great addition to a South Indian festival spread, especially during Ganesh Chaturthi or Onam.

Serving Suggestions

These dosas are delicious on their own, but they’re even better with some accompaniments!

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Adds a tangy kick.
• Spicy Red Chutney: For those who like a little heat.
• Sambar: A lentil-based vegetable stew – a South Indian staple.

Storage Instructions

Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

To reheat cooked dosas, you can lightly warm them on a tawa or in a microwave. They won’t be quite as crispy as freshly made ones, but still tasty!

FAQs

Is this dosa healthy?

Absolutely! Bottle gourd is low in calories and high in nutrients. Using rice flour and rava provides carbohydrates for energy.

What can I substitute for rava?

You can try using fine semolina or even a little more rice flour, but the texture will be slightly different.

Can I make this batter in advance?

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

Why is my dosa sticking to the pan?

Make sure your pan is hot enough and you’re using enough oil. A well-seasoned non-stick pan also helps.

What is the best oil to use for making dosas?

Groundnut oil (peanut oil) is traditionally used, but you can also use sunflower oil, vegetable oil, or coconut oil.

Enjoy! Let me know in the comments how yours turn out. I love hearing from you all!