Bottle Gourd and Lentil Adai: A South Indian Vegetable Dosa Recipe

3 hours 15 minutes

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Bottle Gourd and Lentil Adai: A South Indian Vegetable Dosa Recipe - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
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About Bottle Gourd and Lentil Adai: A South Indian Vegetable Dosa Recipe

Discover the delightful flavors of Bottle Gourd and Lentil Adai, a traditional South Indian pancake brimming with wholesome goodness. This age-old recipe, often made by grandmothers, offers a delicious and healthy way to incorporate more vegetables and protein into your diet. It's a fantastic option for both breakfast and dinner, satisfying and nutritious.
The crispy, golden-brown adais boast a unique blend of mild sweetness from the bottle gourd, the heartiness of lentils, and a subtle spice from red chilies. Each bite is a testament to the perfect harmony of flavors and textures, making it a truly unforgettable culinary experience.
This recipe is easy to follow and perfect for those seeking a quick yet flavorful meal. Prepare to be transported to the kitchens of our grandmothers with every bite of this timeless South Indian classic. Try it today and share the goodness!
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Recipe Time & More

Prep3 hours
Cook15 minutes
Total3 hours 15 minutes
Calories177 kcal
Serves4
Served AsBreakfastDinner
Recipe TasteSpicy

Ingredients
 

For the Batter

  • 1 cup Lentils black, split black lentils
  • 1 cup Chickpeas split, split bengal gram
  • 1 cup Pigeon Peas split pigeon peas
  • 2 cup Rice parboiled rice
  • 6 Chili adjust to your spice preference, dried, red
  • 1 medium Bottle Gourd approximately 1 kg or 2-3 medium sized gourds, lauki, peeled and diced
  • 1 small bunch Curry Leaves

For Cooking

  • 2 tbsp Oil coconut oil recommended
  • Salt to taste
  • 1/2 tsp Asafoetida enhances flavor, hing, optional
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Instructions
 

Prepare the Batter

  • Wash and soak the urad dal, chana dal,toor dal and rice together for at least 3-4 hours, or preferably overnight.
  • Drain the soaked lentils and rice completely.
  • Grind the soaked mixture into a coarse batter using a blender, adding water as needed to achieve a dosa-like consistency.
  • Coarsely grate the bottle gourd using a grater.
  • Add the grated bottle gourd, red chilies, asafoetida (hing) (if using), and curry leaves to the batter and mix well.
  • Add salt to taste.

Cook the Adai

  • Heat a lightly oiled dosa pan or non-stick skillet over medium heat.
  • Pour a ladleful of batter onto the hot pan, spreading it thinly into a round or oval shape.
  • Drizzle a teaspoon of oil around the edges of the adaib.
  • Cook for 2-3 minutes on each side, or until golden brown and crispy.
  • Serve hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Bottle Gourd Adai

  • Soaking the lentils and rice for longer helps in achieving a softer and smoother batter.
  • Adjust the amount of red chilies according to your spice preference.
  • For extra flavor, add a pinch of cumin seeds to the batter while grinding.
  • If the batter is too thick, add a little water to adjust the consistency. If it's too thin, let it rest for 15-20 minutes to thicken.

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4.50 from 4 votes

Recipe Nutrition

Calories: 177kcalCarbohydrates: 38gProtein: 4gFiber: 1g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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