FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Suraikai Adai - Bottle gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

Suraikai Adai | Bottle gourd Dosa - How to prepare Suraikai Adai | Bottle gourd Dosa with step by step instructions| Tiffin recipes
This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes


Suraikai Adai ( Bottle gourd Dosa) Recipe



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Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

Prep time : 20 minutes
Soaking time : 2 hours
Cook time : 20 minutes
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup idly rice
  • 3/4 cup chana dal
  • 1/4 cup toor dal
  • 1/4 cup urid dal
  • half bottle gourd
  • 1 onion, finely chopped
  • 10 red chillies
  • 3 green chillies
  • 2 tsp asafoetida powder
  • 20 curry leaves
  • salt to taste
  • coconut oil
Cooking Directions
  1. Take a wide bowl or vessel and add the rice, chana dal, toor dal and urid dal. Wash them well and pour 5 cups of water. Soak them well for 2 to 3 hours. After 2 hours, drain the water completely.
  2. Wash the bottle gourd and peel the skin completely. Cut them into small wedges and remove the pith and seeds. Grate them evenly using a carrot grater.
  3. Add the soaked dals, dried red chillies, green chillies, asafoetida powder in a big mixer jar or wet grinder.
  4. Grind them nicely. Add water in between and grind it.
  5. Transfer the batter to the bowl and rinse the mixer jar with 2 cups of water and add it to the batter. Add the required salt and mix them well.
  6.  Add the grated bottle gourd, chopped onions and curry leaves to the ground batter. If the batter appears thick, add some more water and mix them well.
  7. Heat the dosa pan on medium heat. Take 2 ladles of batter for each adai and spread them in the circular motion. Swirl 2 tablespoon coconut oil over the adai and cook them well until the underside is dark brown. Flip the adai and cook on other side for 2 minutes. After 2 minutes, transfer the adai to the serving plate. Wipe the dosa pan with a white cloth and repeat the same process for the next adai. Cooking the adai on medium heat will give you uniform results.

Suraikai Adai ( Bottle gourd Dosa) with step by step photos



Take a wide bowl or vessel and add the rice, chana dal, toor dal and urid dal. Wash them well and pour 5 cups of water. Soak them well for 2 to 3 hours. After 2 hours, drain the water completely.


Wash the bottle gourd and peel the skin completely. Cut them into small wedges and remove the pith and seeds. Grate them evenly using a carrot grater.


Add the soaked dals, dried red chillies, green chillies, asafoetida powder in a big mixer jar or wet grinder. If youare grinding in a wet grinder, grind the green chillies and red chillies in a mixer jar and then add it to the wet grinder.


Grind them nicely. Add water in between and grind it. 

Transfer the batter to the bowl and rinse the mixer jar with 2 cups of water and add it to the batter. Add the required salt and mix them well.

Add the grated bottle gourd, chopped onions and curry leaves to the ground batter. If the batter appears thick add some more water and mix them well.


Heat the dosa pan on medium heat. Take 2 ladles of batter for each adai and spread them in the circular motion. Swirl 2 tablespoon coconut oil over the adai and cook them well until the underside is dark brown.

Flip the adai and cook on other side for 2 minutes. After 2 minutes, transfer the adai to the serving plate. Wipe the dosa pan with a white cloth and repeat the same process for the next adai. Cooking the adai on medium heat will give you uniform results.

If you try this recipe for Suraikai adai send us your comments below and share the recipe for your friends and family.

Click here to view the recipe in Tamil சுரைக்காய் அடை தமிழில்

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