Sorakkai Dosa Recipe
- Raw Rice - 1 cup
- Idli rice - 1 cup
- Bottle Gourd - 2 cups (peeled and scraped)
- Asafoetida - 1/8 tsp
- Cumin seeds - 1tsp
- Chopped green chilies - 1 tbsp
- Curry leaves - 1 sprig
- Salt to taste
Clean and soak the rice for 4 hours and then grind it nicely to make a thick batter.
Clean and peel the skin of a bottle gourd and scrape it. Add scraped bottle gourd in the batter.
Transfer the content in a vessel and keep it closed for 2 hours to ferment.
Heat some oil in a pan and add cumin seeds,and Asafoetida to it. Once mustard crackles, add green chilies and curry leaves and saute for few seconds and add it to the batter.
Heat a tawa, grease with oil. Check if the griddle is ready by sprinkling little water. If it gives an oozing sound, then the griddle is ready.
Lower the flame and scoop a ladle of the batter and spread to a circular shape. Pour few drops of oil along the sides of the dosa.
Turn over after a minute. Remove the dosa when it is golden on both sides.Serve it hot with sambar and chutney