Sorekayi Dosa | Lauki Dosa

Sorekayi/Lauki or bottlegourd in any form is very good for health. Getting kids to eat lauki can be an arduous task. But when they cannot see that you are actually feeding them lauki it would make your job a lot more easier. These soft fluffy dosas are so tasty that no one can guess that you have added sorekayi/lauki in them. It is a type of squash mostly found in South Asia. It is a highly recommended vegetable to aid in weight loss.

Sorekayi Dosa | Lauki Dosa

 

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Prep time

20 hours

Cook time

20 mins

Total time

20 hours 20 mins

 

Soft dosas made with lauki/sorekayi

Author: Vindhya Desai

Recipe type: Breakfast

Cuisine: Indian

Serves: 10-12 dosas

Ingredients

• 1 Cup Dosa/Idli Rice
• ¾ Cup Rice Flakes/Poha/Avalakki
• ¼ Tsp Methi Seeds
• 1 Cup or upto 150 gm grated lauki/sorekayi
• Salt to taste
• ½ Tsp ground black pepper
• Water for grinding
• Oil to make dosas

Method

1. Wash rice 3-4 times
2. Soak rice in water along with poha and methi seeds for 8-10 hours
3. Peel and grate lauki/sorekayi
4. Drain water from soaked rice
5. Grind grated lauki/sorekayi into a fine paste
6. Add drained rice, poha and methi seeds. Grind to a fine batter
7. Keep for fermenting overnight or atleast 8-10 hours
8. Before making dosas, add ground black pepper
9. To make dosas, heat a skillet/tawa. Pour a ladleful of dosa batter and lightly spread
10. Roast till light golden
11. Flip and roast till golden spots appear on the other side
12. 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

3.5.3208

1. Wash rice 3-4 times
   
   

2. Soak rice in water along with poha and methi seeds for 8-10 hours
     
   

3. Peel and grate lauki/sorekayi
     
   

4. Drain water from soaked rice
   
   

5. Grind grated lauki/sorekayi into a fine paste
    
   

6. Add drained rice, poha and methi seeds. Grind to a fine batter
   
   

7. Keep for fermenting overnight or atleast 8-10 hours
    
   

8. Before making dosas, add ground black pepper
   
   

9. To make dosas, heat a skillet/tawa. Pour a ladleful of dosa batter and lightly spread
    
   

10. Roast till light golden
    
    

11. Flip and roast till golden spots appear on the other side
    
    

12. Serve hot dosas with chutney and ghee