Suraikkai / Bottle gourd is a variety of the squash family and rich in water content. Lauki is very commonly used in Indian cooking to make sambar, stews, kootu, kofta, and stir fry. This vegetable is also aids in weight loss due to the water content in it. It has immense health benefits, relieving stress, cure heart diseases, and is a detox drink. I had a very big Suraikkai from the recent grocery trip and had to split them for two days.
After making Kootu for a day, I decided to use this up for a healthy brunch on a weekend day. With some basic spices, I made these crispy dosas that the entire family relished. I also used up the peels from the vegetable to make chutney as an accompaniment. Trust me, if you make this dosa once you will definitely make them again. Every bite of this dosa is filled with the goodness of suraikkai/ Lauki. It is also a great way to sneak peek some vegetables to the kids.
Ingredients
Instructions
- Soak 3/4 cup of rice, 1/4 cup of urad dal and a tablespoon of toor dal for 3-4 hours.
- Wash them thoroughly and add to the mixer jar. Add 1/4 inch ginger, two green chilli, jeera seeds and grind to a fine batter.
- Transfer to a bowl and season with salt.
- Wash, peel, and grate lauki or suraikkai. Add 3/4 cup of grated lauki to the batter along with two teaspoons of chopped curry leaves.
- Pour a ladle of batter and spread to the sides to make dosa. Drizzle oil and cook until it's golden in color.
- Flip over the other side and cook until golden brown. Serve hot with chutneys.
Notes
- In this recipe, I have used sona masoori rice. You can replace with raw rice or even little millet.
- In addition to grated lauki, you can also add chopped onions.