Sorekaayi Tirulina Dosa


It’s a boon to someone cooking in the kitchen not to waste anything and make best use of ingredients. Sometimes it’s hard to think of dishes you can make apart from the regular ones. We generally throw away the best part of a vegetable or fruit without knowing what to cook with it even though we know their nutritional value.

Come let’s make use of one such ingredient. It is sorekaayi tirlu, soft white part and tender seeds of bottle gourd. Make sure seeds are very very tender and not hard. Let’s make yummy dosas.

Ingredients: Makes 15 dosas

  1. Rice – Akki – Soaked in water for 6-7 hrs – 200 gm – 2 Cups
  2. Rice Flakes – Avalakki – 100 gm – 1 Cup
  3. Coconut Grated – Kaayi Turi – 3/4 Cup
  4. Green Chilli -Hasi Menasinakaayi – 2-3
  5. Cumin Powder – Jeera Pudi – 2 Tsp
  6. Black Pepper Corn – Kari Kaalu Menasu – 3-4
  7. Curry Leaves – Karibevu – 12-15 Leaves
  8. Bottle Gourd Whites – Sorekaayi Tirlu – 50-75 gm – Of One Medium Sized Tender Bottle Gourd
  9. Salt – As per taste
  10. Water – As required to make dosa batter
  11. Tender Coconut Water – 1/2 Cup [Optional]
  12. Sugar – 1/2 Tsp
  13. Oil – To make dosas


  1. Wash bottle gourd whites/tirlu and keep aside after removing hard seeds if any.
  2. Soak rice flakes in water for 5-10 minutes.
  3. Grind green chilli, jeera powder, black pepper corns, grated coconut,curry leaves with water and keep aside.
  4. Grind rice, rice flakes, salt, sugar to a smooth batter.
  5. Grind bottle gourd whites with tender coconut water.
  6. Mix all ground ingredients.
  7. Make a smooth dosa batter. Adjust water consistency as necessary.
  8. Make dosas with oil.

To serve:

  1. Serve hot dosas on a piece of plantain leaf with chutney on the side.

Culinary Secrets:

  1. Add ginger if you like while grinding with coconut mixture.
  2. You can make snake gourd tender part dosas, cucumber dosas in a similar way.
Published in: on September 2, 2012 at 6:55 PM  Leave a Comment  

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