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Friday, June 26, 2015

Sorakkai adai dosai
After posting lauki paratha, I had half the lauki with me and had long time wish to try this sorakkai dosai which my MIL made once. It was same like my favourite verum arisi dosai taste, but added bottle gourd’s goodness in it. This is a very simple recipe but love its taste a lot. I can live with it. I have made it thick here, but you can make it thin like my verum arisi dosa. So adjust the water quantity to get your desired thickness. Check out my simple sorakkai kootu recipe too.

Sorakkai adai dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ dinner
Prep Time3 hr soaking time    |  Cook time: 30 mins     Serves: 4


Parboiled rice (Idly rice) – 2 cups

Bottle gourd, chopped – 1 & 1/2 cup

Red chilli – 4

Asafoetida – 1/8 tsp

Salt as needed

To temper

Oil – 2 tsp

Mustard – 1 tsp

Urad dal – 2 tsp

Asafoetida – A pinch

Curry leaves – 1 sprig


  1. Soak rice for 3 hours. Peel the bottle gourd and remove the soft portion in the middle and the seeds. Chop the firm part of the bottle gourd finely.
  2. 1-soak
  3. In a mixie, grind red chilli, asafoetida and salt first. Then add rice drained from water and grind smoothly. Add water as you grind as needed.
  4. 2-grind
  5. Transfer to the mixing bowl and add the finely chopped bottle gourd to this and grind smoothly.
  6. 3-grind
  7. Mix both of this ground items well and adjust the water consistency as per your need. I had it like our idli dosa batter. Neither too thick nor thin.
  8. 4-mix
  9. Temper the items given under to temper table and add it to the batter, mix well.
  10. 5-temper
  11. Heat dosa pan and dizzle some oil, spread the batter evenly slightly thick. Cook covered and flip and cook until done.
  12. 6-cook


    • This dosa doesn’t need fermentation. But you can give 2-3 hours standing time.
    • Tastes good even if you ferment it.
    • You can add finely chopped onion while tempering.
    • Cook covered to get moist soft dosa. Otherwise you may get dry white uncooked parts.

Serve hot with coconut chutney best. I like to have as such, so the sambar you see is just for pictureBig Grin.



  1. Very simple and healthy recipe.Good for our health also. :-)

  2. Try with yellow pumpkin chutney.

  3. such a healthy and filling adai.looks so colorful

  4. Nice reciepe. Tried a variation of this by grinding with jeera, green chilly and little bit of ginger and raw banana. Your tip is bang on on covering the dosa, as I had some dry white uncooked parts!

  5. I always wonder what to do with bottle gourds, and now looks like I have an answer. Must try this soon for breakfast.

  6. Nice dosa dear now only i tried

  7. to avoid the white uncooked part soak the rice in hot water or add very hot water to the flour after griding.it works well.try it mam.

  8. Can I used Idly batter to this instead of grinding the Idly rice once again?

    1. We do it only with idli rice no urad dal in this.

  9. Nice receipe. Blog is too good wenever I have any doubt in receipes, I immediately do Google search of receipe along with wild cards as raks kitchen��

  10. Can i soak normal rice?

  11. Yes you can use regular rice too.

  12. Hi one doubt dont we need toor dal and channa dal for this like we use in normal adais

    1. If you want you can add ground soraikkai or grated sorakkai to the regular adai batter and try.

    2. Oh thank you πŸ™πŸΌπŸ˜Š


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