There are different dosai available; Other-than the traditional & aunthetic regular dosai (Urad Dal + Rice), its also called as adai. The below is one among them. Rice grinded with Bottle Gourd, gives a yummy taste. Just give a try, if not yet!!! (Bottle Gourd in other languages is called as Sorakai, Soraka, Sorakaya, Lauki, Doodhi, Opo Squash, long melon, Calabash or Cucuzzi)
Servings: 4 Persons
– Bottle Gourd – 2cups (Skins Peeled & Grated)
– Idly Rice or Raw Rice – 1cup (Clean & Soak in water for a hour)
– Green Chilli – 3nos
– Salt – to taste
– Curry leaves – 2 sprigs
– Coriander leaves – 2 sprigs (chopped)
– Jeera – 1tsp
– Asafoetida – 2 pinches
– Oil – to fry
Batter: Grind Rice, Bottle gourd & chilli – to paste, like dosa batter. Add salt.
Seasoning: Heat 2tsp oil in a pan, add jeera, curry leaves, asafoetida, saute well, add it to the batter, Mix well with coriander leaves.
Mix the batter well, if the batter is thick, slightly add water & mix.
Heat the Dosai Griddle/Pan.
Greece the dosai pan with oil.
Pour 1 scoop of batter on the pan, and flatten it to a thin layer, avoid lumps.
Sprinkle Ghee or Oil, on the dosai.
Turn it around and reduce the flame.
When Crisp, remove from the pan.