Bottle Gourd Dosa – Suraikkai Dosai – Lauki Dosa
Bottle Gourd Dosa / Suraikkai dosai is one of the Indian dosa varieties for which the dosa batter is prepared by grinding the white flesh of opo squash (Suraikka) with soaked rice and seasoning with spices, onion & cilantro. The batter is then spread on the hot surface of the tawa to make soft dosas. Opo Squash dosa needs less fermenatation time as opposed to our normal ones that require longer time.
I have passed by bottle gourd (Lauki) rack many times in the vegetable market thinking that I can only make kootu with a half and the rest of it might go waste. I would pick it with half my heart a few times and then a half would get wasted, as it’s not everyone’s favorite veggie to have twice a week. 😐 😐 Buying a whole bottle gourd from the market has always been quite a task for me. 😀
With my new year resolution on not wasting any food, I was looking for options to make use of whole suraikkai this time. I make Lauki Kofta gravy but that process is a long one. 😐 Back in India, we prepare suraikkai dosai often to keep our body temperature cool. Unlike normal dosas, Suraikai dosas are smoother. Making dosa batter out of calabash did seem like a good idea. But, I had to do it with mixie here instead of a grinder. I was kind of skeptical whether the batter would turn out good. And then, Yay, good for me it was just the same. 🙂 With lesser soaking & fermentation hours, you can make healthy Calabash dosas when there is any lauki left over 🙂
Health Benefits of Bottle Gourd:
- The high water & fiber content in bottle gourd helps ease the problems related to constipation and makes the digestive system active.
- Opo Squash helps to treat Urinary tract infections and also reduces the inflammation in liver & kidneys.
- Ancient Ayurveda says that bottle gourd prevents premature hair graying. WOW!! 😀
- Calabash gourd is one of the least caloric vegetables with good source of Vitamins & Minerals.
- This Suraikka is well known for its cooling effect. We often prepare suraikkai dosai during summer to keep us hydrated and cool down the heat accumulated in the body.
Over to “Bottle Gourd Dosa – Suraikkai Dosai“ recipe from Home-Making-Delight with step by step photos..
Bottle Gourd Dosa | Suraikkai Dosai | Calabash Dosa | Opo Squash Dosa | Sorraikai Dosai | Sorekai Dosai | Chorakkai Dosai | Chorakaa Dosa | Anapa Kaya Dosa | Lauki Dosa | Esugai Balli Dosa | Halu Gumbala Dosa
Idli Rice – 1 cup
Bottle gourd / Suraikkai – 2 cups (cubed)
Jeera or Cumin Seeds – 1 tsp
Ginger – 1/2 tsp (grated)
Green Chilly – 3 (finely chopped)
Onion – 1/3 cup (finely chopped)
Cilantro or Coriander leaves – 3 tblsp (finely chopped)
Curry leaves – few
Water (roughly 2 cups) & Salt as required
- Wash & Soak idli rice in water for about 4-5 hours, but to a minimum of 3 hrs. (As we are grinding in Mixie, more soaking hours would help). Drain the water and keep the soaked rice aside.2. Wash & peel the outer skin of calabash/Bottle gourd /Lauki and remove the pulp with seeds. Cut the white flesh part in cubes as shown.3. First, grind the soaked rice in mixer grinder with less water as possible. Once, it’s finely ground, add calabash gourd cubes & grind them together until you get a smooth batter.4. Let it ferment in room temperature for about 1-2 hrs. To the batter, add salt, jeera, ginger, green chillies, onion, curry leaves & cilantro and give a nice stir. The batter should be in the consistency of rava dosa batter. Adjust it by adding water, if needed.5. Pour a ladle of batter on the heated tawa from outside towards inside. Add a tsp of oil around the dosa.6. Once this side of dosa is cooked (2 mins approximately in medium flame) , you can flip it over to get the other side cooked.7. Remove from tawa and serve your healthy Suraikkai Dosai hot with Sambhar or Chutney. Our suggestion for chutney would be tomato chutney or onion chutney or tomato thokku with gingelly oil.
If you are looking for more breakfast or dinner options, you may wanna check out our easy tiffin varieties collection also. 🙂
- Make sure that you add less water while grinding the rice. Because of the water content in bottle gourd, it might run through the blades without getting ground properly.
- You can also saute the spices in oil along with onions and add it to the batter for more flavor. If you want it to be spicier, you can add a few more red chillies while sautéing.
- Bottle gourd dosas take longer time to cook that the normal ones. So, be patient before you flip over.
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