Soraikai Dosai / Bottlegourd Dosa | Idly Dosa Recipes

I could not decide what to make for our Serve It - Griddled event until now. Adai, Romali Roti and paratha were under consideration but it was this Suraikai dosa which made it at the end. This is a simple to make easy breakfast/dinner dish. The batter can be prepared and reserved in the fridge and used for upto one week. Just a boon for those time-crunched-whats-for-dinner days.

Ingredients:
Raw rice - 1 cup
Parboiled rice - 1 cup
Bottle gourd - 1 medium sized
Red chillies - 5
Fennel seeds - 1 tbsp
Onion - chopped fine - 1/2 cup
Mint leaves - 1/2 cup
Salt - to taste

Method:
Soak the rice together for 4-6 hours. In a wet grinder grind all the ingredients (except onion and mint) to a smooth consistency adding water. This batter can be reserved in the fridge until ready to use. Take required amount of this batter and mix water to make a pouring consistency. Add chopped onion and mint leaves with salt. Heat a griddle/dosa pan and pour ladleful of this batter from outside to inside. If using a flat griddle, swirl the griddle to have the batter fill the spaces. Spray some oil and cook well. When the edges start to crisp, flip over and allow it to cook for few more minutes. Remove and serve hot with any type of chutney or just Idli podi. I served with Raw onion chilli chutney (recipe follows soon).

Sending this healthy dosa to Serve It - Griddled event hosted by me and Denny and to Anu's South Indian Cooking #1.