From the recipe box
Jowar Sorakaya Dosa (Sorghum Bottle Gourd Dosa)
Dosas, pesarettu, paniyarams, paranthas, and chutneys for breakfast plates and light meals.
- Meal format
- Tiffins & Breads
- Base
- Dosa
Sorakaya (Bottle gourd / Lauki)
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 8
Dosa Batter
- 2 cupsjowar flour
- ¼ cuprice flour
- 1½-2 cupsgrated sorakaya (bottle gourd), squeezed lightly if it releases too much water
- 1 inchginger, grated
- 3-4green chilies, thinly sliced
- to tasteSalt
- as needed to make a thin, pourable batterWater
- ½ teaspooncumin seeds (jeera)
Fresh cilantro, chopped
- as neededOil or ghee
Notes & Tips
- This dosa is more of a healthy everyday alternative rather than a direct replacement for a traditional fermented dosa. Jowar gives it a hearty, earthy flavor, while sorakaya adds moisture and softness.
- Unlike fermented dosa batter made with rice and urad dal, this batter does not rely on fermentation or urad dal, so the texture will be different — it will be more rustic and closer to a rava dosa-style instant dosa.
- The batter consistency is the most important part — it should be thin and pourable like rava dosa batter.
- Sorakaya releases water as it sits, so adjust the batter consistency before making each batch.
- Since jowar flour can settle quickly, mix the batter well before pouring each dosa.
- Keep the pan hot and pour the batter in a thin stream rather than spreading it with a ladle to get the lacy texture.
Step by step
Method
- 01
Peel and grate the sorakaya. If it releases a lot of water, lightly squeeze out some excess moisture, but do not dry it completely.
- 02
In a large bowl, mix jowar flour, rice flour, grated sorakaya, ginger, green chilies, salt, cumin seeds (if using), and cilantro.
- 03
Add water gradually and make a thin, flowing batter similar to rava dosa batter. The batter should be much thinner than regular dosa batter and easy to pour.
- 04
Let the batter rest for 10-15 minutes. Adjust with more water if it thickens.
- 05
Heat a dosa pan well. Lightly grease it with oil.
- 06
Pour the batter from the outside toward the center in a thin stream, creating a lacy rava dosa-style texture. Do not spread the batter with a ladle.
- 07
Drizzle a little oil around the edges and cook until the bottom becomes crisp and golden.
- 08
Flip if desired and cook the other side briefly.
- 09
Serve hot with chutney or sambar.
