Dosas are always welcome at home, any new variety, I am always ready to try it. When I first heard of this dosai from my friend, I thought, we would be just adding some grated bottle gourd/ sorakkai/lauki to regular idli/dosa batter, but then the taste was different and awesome. Then I got the recipe from her, this dosa batter has only rice along with a little dal, the vegetable and some spices. I wanted to use millets, so I replaced half the quantity of rice with varagu arisi/kodo millet and made the dosa. It came out so good, very soft and crispy ( the perfect dosa texture ) with a nice unique flavor..
Need To Have
- Idli Rice/Parboiled Rice - 1 cup
- Varagu Arisi/Kodo Millet - 1 cup
- Whole, Husked Urad Dal/Black Gram - 2 tablespoons
- Grated Bottle Gourd/Sorakkai/Lauki - 2 cups, packed
- Fenugreek Seeds/Methi/Vendayam - 1 teaspoon
- Garlic - 6 small cloves
- Dried Red Chillies - 6
- Fennel Seeds - 2 teaspoons
- Salt to taste
Method
Wash the idli rice, millet, urad dal and soak it along with the methi/fenugreek seeds for about 4 to 5 hours. Grate the lauki/sorakkai/bottle gourd.
Grind the rice and dal mixture, along with bottle gourd, red chillies, garlic and fennel seeds into a smooth batter. Add 2 teaspoons of salt, mix well with the hand, cover and let it ferment for 6 to 8 hours.
Then pour a laddle of batter on a hot tawa/skillet, spread it well, you'll see small bubbles breaking, add a little oil on the sides, cover and cook. Remove the lid, you can see the bottom side turning golden brown, flip it, cook on the other side for a few seconds, remove and serve with the chutney of your choice.
Note
If the batter is fermented well, then only you'll see those small holes while spreading the dosa batter,
Coconut chutney goes very well with this dosa.
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