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.
14 Comments
Hi Mullai.. which chutney is it in the pic? Looks yummy.. the dosa looks yummy too 🙂
Hi Nandhini,
Its usual coconut chutney http://www.spiceindiaonline.com/thengai_chutney_1/
but after grinding i have pulsed a few coriander leaves along… that it! Thank you
Hi All, I replaced the raw rice and idly rice with a millet called Varagu(Google it!!!). 3/4 cup varagu and 1/4 cup brown rice and a handful of urad dal, ofcourse chunks of bottle gourd with the pulp inside. Dosa came good…Try, even healthier for diabetic people as they cannot consume items that are heavy on rice(whatever variant!!!) No need to do seasoning, if you do, kids might find out that there is a change and not a regular dosa, give it to them while they watch their favorite TV programs. silently a nutritious dosa will get inside their stomachs….
Hi Priya,
Using millets in this recipe sounds very healthy but its hard to find siru thaaniyam/millets in USA. Some Indian stores do sell but limited to finger millet products. Please share store info even if its from India. Thanks.
Hi Mullai..this recipe looks good,but can we try this with only one rice(normal rice)… Thank u
Dr.Devi, any rice is fine, I've given options in my recipe… try with them. Thanks.
Looks awesome Mullai…superaa irruku..
bottlegourd dosai is good and healthy.
really very creative dosai……ur really creative mullai mam…..Divya Mubarak
different recipe mullai, u proved to be gr8 again.
Receipe is good and it is healthy too. Will try soon.. Can you please tell me how to make hotel chutney (white colour) without greenish colour…
I am looking for ingredients how to make that kind og chutney… Hotel chutney is tasty too…
dosa pakka nalla brown coloura, moru morunu iruku & it seems ingredients combination also different.
Good Healthy Dosai..good work mullai.
Hi Mullai…sounds different. Will try soon.