Soak rice in water along with poha and methi seeds for 8-10 hours
Peel and grate lauki/sorekayi
Drain water from soaked rice
Grind grated lauki/sorekayi into a fine paste
Add drained rice, poha and methi seeds. Grind to a fine batter
Keep for fermenting overnight or atleast 8-10 hours
Before making dosas, add ground black pepper
To make dosas, heat a skillet/tawa. Pour a ladleful of dosa batter and lightly spread
Roast till light golden
Flip and roast till golden spots appear on the other side
Serve hot dosas with chutney and ghee
Notes
Regular rice like sona masuri variety can also be used Methi seeds allow fermentation of dosa batter and they give a beautiful golden colour to dosas Lauki/Sorekayi tends to quickly brown because of oxidation. It is very rich in iron. This does not affect the taste or the colour of the dosa
Recipe by Food Of Interest at https://foodofinterest.com/sorekayi-dosa/