Description
Dosai with Bottle gourd ?? sounds crazy isn’t it? Well, its rich in fibre, low in saturated fat and cholesterol! these are the 3 things which pave way to good health and weight loss. Then, why not include in all possible ways. Though we normally use this in curries and gravies… including in dosai was pretty daunting to me. But my aunt from whom I learned this recipe guaranteed good results and it did.
Ok , as far as the original recipe goes, its a combination of raw rice, idli rice and grated bottle gourd. I’ve taken it one step ahead, by adding combination of raw rice, idli rice, brown rice and bottle gourd. There were too many queries on Jasmine rice, its properties.. its culinary use… or getting rid of the huge bag which was accidently purchased… and what not. So, in this recipe my choice is Jasmine rice, Idli rice and Brown rice. Only problem adding Jasmine rice is the texture of the dosai will be little chewy.. something similar to Godumai / Wheat dosai, but doesn’t interfere much.
| Ingredients | |
|---|---|
| ½ cup | Jasmine rice |
| ½ cup | Brown rice |
| ½ cup | Idli rice |
| 2 cup | Bottle gourd (grated) |
| 2 no | Dry red chili |
| 1½ tsp | Salt (or to taste) |
| 1 inch | Ginger (crushed) |
Instructions
Wash and peel the skin of a bottle gourd. Small size ones should yield two cups of grated flesh. Discard the spongy stuff inside the gourd and use only the white flesh. Soak rice (Jasmine, Idli and Brown) for at least 3 hours in enough water. Grind the soaked rice with red chilies and ginger. Grinding can be done using either a mixie or grinder. If using a mixie, much water isn’t essential.. as bottle gourd is full of water content and that should be enough to run the blades. Add only if necessary. Hard part of using a grinder is.. it never spins when the grated stuff is added, so better use the spatula to push, add water little by little until it resorts to easy smooth spinning.
Grind to a semi-smooth consistency… not too coarse or too smooth. Add salt, cover and let sit for 1 to 1 1/2 hours for light fermentation. Then start making dosais, sprinkle little oil and finish. Additional garnishes like.. cumin seeds, chopped onion, ginger and coriander can be added if preferred but not necessary. This dosai will turn slightly crispy but not like paper roast, pretty dense and chewy. Serve this with spicy chutney or podi.
Notes
Yield : 6 to 7 heavy dosas. (approx)
Batter can be refrigerated for upto 2 days. You can substitute Idli rice with Puzhungal arisi, Jasmine rice with any kind raw rice. Brown can be avoided if you don’t have and include equal parts of other two types instead.
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