Sorrakkai Dosai, Bottlegourd Dosa Recipe

Recipe for sorakkai dosa / bottlegourd dosa. This is a no fermentation dosa recipe popular across Tamilnadu. Recipe with step by step pictures.

This recipe for sorakkai dosa / bottlegourd dosa is a keeper as its easy to make and requires no fermentation. The idli rice / parboiled rice is soaked and ground along with spices. To the batter, veggies are added and made into dosas. The sorakkai dosas are very flavourful. Do try at home. This recipe is from my friend.

Here is how to do Sorrakkai Dosai, Bottlegourd Dosa Recipe Soak the idli rice / parboiled rice for three hours. Drain and add it to a mixie. Add in cumin seeds and dry red chillies to the mixie. Grind it along with a cup of water to a very slightly coarse paste.

We will use about two inch of peeled bottle gourd today for this recipe. (about half cup grated bottle gourd). If the bottle gourd is very ripe, remove the seeds and then grate. If its a young bottlegourd, the seeds wont be very prominent. So one can grate as is.

Add the grated bottle gourd to the ground batter. Also add in finely chopped onion, tomato, curry leaves and coriander leaves. Add in the salt.

Mix well.

I like to make the batter thin as the dosas will crisp up nicely on the griddle. Add water and adjust the batter to desired consistency. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. As the batter is thin, you will not be able to swirl the dosa. Just spread the batter evenly with a ladle on the griddle.

Cook the dosas for a minute on one side. Flip and cook for one more minute. I love the crisped edges. They are the best part of this dosa. Repeat with the rest of the batter. Mix the batter well before making each dosa.

Sorakkai dosa is ready. This dosa needs to be served hot just out of the griddle. Serve with coconut chutney.

• 400 ml idli rice / parboiled rice
• 1/2 teaspoon cumin seeds
• 2 dry red chillies ( Add more for a spicy dosa)
• 1/2 cup grated bottlegourd
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 sprig curry leaves, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 1 teaspoon salt
• Oil for making dosas

1. Soak the idli rice / parboiled rice for three hours. Drain and add it to a mixie. Add in cumin seeds and dry red chillies to the mixie. Grind it along with a cup of water to a very slightly coarse paste.
2. Add the grated bottle gourd to the ground batter. Also add in finely chopped onion, tomato, curry leaves and coriander leaves. Add in the salt. Mix well.
3. I like to make the batter thin as the dosas will crisp up nicely on the griddle. Add water and adjust the batter to desired consistency. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. As the batter is thin, you will not be able to swirl the dosa. Just spread the batter evenly with a ladle on the griddle.
4. Cook the dosas for a minute on one side. Flip and cook for one more minute. I love the crisped edges. They are the best part of this dosa. Repeat with the rest of the batter. Mix the batter well before making each dosa.
5. Sorakkai dosa is ready. This dosa needs to be served hot just out of the griddle. Serve with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: Tamilnadu

• 400 ml idli rice / parboiled rice
• 1/2 teaspoon cumin seeds
• 2 dry red chillies ( Add more for a spicy dosa)
• 1/2 cup grated bottlegourd
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 sprig curry leaves, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 1 teaspoon salt
• Oil for making dosas

1. Soak the idli rice / parboiled rice for three hours. Drain and add it to a mixie. Add in cumin seeds and dry red chillies to the mixie. Grind it along with a cup of water to a very slightly coarse paste.
2. Add the grated bottle gourd to the ground batter. Also add in finely chopped onion, tomato, curry leaves and coriander leaves. Add in the salt. Mix well.
3. I like to make the batter thin as the dosas will crisp up nicely on the griddle. Add water and adjust the batter to desired consistency. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. As the batter is thin, you will not be able to swirl the dosa. Just spread the batter evenly with a ladle on the griddle.
4. Cook the dosas for a minute on one side. Flip and cook for one more minute. I love the crisped edges. They are the best part of this dosa. Repeat with the rest of the batter. Mix the batter well before making each dosa.
5. Sorakkai dosa is ready. This dosa needs to be served hot just out of the griddle. Serve with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/sorrakkai-dosai/

Home made Mushroom Pizza. Made with pizza dough from scratch. Thin crust white pizza with mushrooms. Recipe with step by step pictures.

This is one of our favorite pizzas at home. Sauteed butter Mushrooms is one of my favorite toppings on pizza. I have used my regular overnite pizza dough recipe that never fails. The flavour of mushrooms in sauce is soooo good. Do try this at home.

For the Mushroom Topping: Heat butter or Olive oil in a pan and add in the chopped garlic and Italian seasoning herbs. Saute for a minute. Add in the washed, cleaned and sliced mushrooms. Add in the salt.

Saute the Mushrooms for five minutes till the mushrooms have cooked and is soft. The Mushrooms would have shrinked. Add in the maida (all purpose flour).

Saute for a minute. Now add in the milk and keep stirring until the sauce becomes slightly thick but still a little saucy.

Remove from heat and set aside to cool. The sauce will continue to thicken as it cools. Prepare the pizza dough in the mean time. I like to spread the pizza dough on a parchment paper as its easy to handle. Apply the mushroom sauce on the pizza dough. This mushroom sauce is enough to cover one 12 inch pizza

Spread evenly. Sprinkle chopped spring onions on top.

Preheat the oven to 220 C for 20 minutes. I like to bake the pizza on a preheated pizza stone. If you do not have a pizza stone, an old iron dosa pan also will work. Else you can place the pizza dough on a baking sheet. Slide the pizza on the baking stone. (I transfer the pizza dough onto a plate and slide it onto the stone.). Bake the pizza for 12 -15 minutes.

Pizza is ready.

This dough produces an amazing brown crust.

• Half Recipe Pizza Dough
• 2 tablespoon butter or Olive oil
• 5 cloves garlic, chopped
• 1/2 teaspoon Italian Herbs
• 200 grams sliced white button Mushrooms
• 1 teaspoon salt
• 1 tablespoon Maida (All purpose flour)
• 1 cup milk (preferably full fat)
• 3 sprigs spring onions

1. Heat butter or Olive oil in a pan and add in the chopped garlic and Italian seasoning herbs. Saute for a minute. Add in the washed, cleaned and sliced mushrooms. Add in the salt.
2. Saute the Mushrooms for five minutes till the mushrooms have cooked and is soft. The Mushrooms would have shrinked. Add in the maida (all purpose flour).
3. Saute for a minute. Now add in the milk and keep stirring until the sauce becomes slightly thick but still a little saucy.
4. Remove from heat and set aside to cool. The sauce will continue to thicken as it cools. Prepare the pizza dough in the mean time. I like to spread the pizza dough on a parchment paper as its easy to handle. Apply the mushroom sauce on the pizza dough. This mushroom sauce is enough to cover one 12 inch pizza
5. Spread evenly. Sprinkle chopped spring onions on top.
6. Preheat the oven to 220 C for 20 minutes.
7. I like to bake the pizza on a preheated pizza stone. If you do not have a pizza stone, an old iron dosa pan also will work. Else you can place the pizza dough on a baking sheet. Slide the pizza on the baking stone. (I transfer the pizza dough onto a plate and slide it onto the stone.). Bake the pizza for 12 -15 minutes.
8. Pizza is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 15 mins
• Category: Main
• Cuisine: American