(BOTTLE GOURD) SURAKKAI ADAI

This is my grand father's favorite tiffen. This is a  healthy dosa which can be prepared in lesser time. The difference between adai and dosa is, the adai should be poured in thicker cosistency and let to get golden brown on both the sides but the dosa is poured very thin and taken crispy.  Generally adai is the mixture of dhal and rice. But here it is the mixture of rice and a watery vegetable. Everyone in the family will sure enjoy this adai for a healthy dinner.

Ingredients:

1. Bottle gourd - 2 cups (chopped)
2. Raw rice or boiled rice - 1 1/2 cups
3. Red chillies - 4-5 ( less or more as required)
4. Tamarind - a marble size ball
5. Salt - as required
6. Asafotedia - 1 tsp
7. Soaked channa dhal - 1/4 cup ( soaked for 1 hr)

Seasoning :

1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
3. curry leaves - 10

Method:

1. Peel the outer skin from the bottle gourd and chop into pieces.

2. Soak the rice for 2-3 hrs in the water. Add soaked rice, chopped bottlegourd, red chillies, tamarind, salt, asafotedia and grind to a fine batter in the blender. The consistency of the batter should be medium  not be either thick or watery.

3. This batter can be used immediately after grinding. Transfer the grind batter to a bowl. Add soaked channa dhal to it, draining all the water from it and mix it well in the batter.

4. Heat oil in a pan. Add mustard seeds, jeera and curry leaves. Once it got fried transfer it to the batter.

5. Heat a dosa pan or a skillet. Once it gets heated pour the batter to a circular form. Pour oil around the batter. Cook for 1 -2 minutes without turning black. Flip it to the other side with the spatula. Cook for 1-2 mintues.

6. Transfer to a serving bowl.  Serve hot with onion chutney, jagger or yogurt.