Singhara Bottlegourd Dosai | Singhara Sorakkai Dosai | Navratra Special Recipes By Masterchefmom| Gluten Free and Vegan

Hi Supermoms,

Singhara atta( pronounced as Singhada) is water chest nut flour that is gluten free and is used extensively in the Navratra Fasting menu. Bottle Gourd is a vegetable that is consumed a lot during this time. I have incorporated both these ingredients and given a South Indian touch by making it as dosai. If you have never tasted Singhara flour or do not like bottle gourd, this recipe will change your opinion. 

The dosai is light, soft and delicious. It is tasty to eat it even without any side dish. The Singhara dosai batter needs no fermentation. It hardly takes 10 minutes to prepare this batter. Whether it is Navratra time or otherwise, this dosai recipe is a healthy one that you can add to your weekly menu. 

You can also add vegetables of your choice to make it more wholesome. You can cook the dosai with oil of your choice. You can also use ghee /clarified butter. 

As no previous preparation is required to make this dosai, it is very handy to whip up a quick breakfast, lunch or dinner. 

Singhara Bottlegourd Dosai :

Preparation time : 10 minutes

Cooking time : 15-20 minutes

Makes : 7-8 dosai(s)

1 cup = 250 ml cup

Ingredients :

1 cup bottle gourd ( peeled and grated)

1 cup singhara atta /water chestnut flour

1/4 cup water ( adjust)

rock salt to taste

2 teaspoons oil ( I used sesame oil)

Spices :

3-4 black peppercorns ( coarsely crushed)

1/2 teaspoon cumin seeds

To sprinkle :

6-7 cashew nuts ( broken)

1 green chilli ( de-seeded and finely chopped)(optional)

1/2" fresh ginger ( finely chopped)

Method :

1. To the jar of a mixie/food processor, add grated bottle gourd ( along with it's juice) and grind to a smooth batter.

2. Transfer it to a vessel, add water , salt, pepper, cumin seeds and mix well.

Chef tip: The water quantity will change depending upon the freshness of the bottle gourd. The batter should not be too watery or too thick. 

3. Spread oil uniformly on the tava and when it is hot, pour a ladle of Singhara dosai batter and spread in circular shape. 

4. Sprinkle cashew nuts, chillies and ginger ( if adding).

5. Drizzle oil on the side and once you see the dosai browning on the sides, flip and cook on the other side till lightly brown.

6. Remove and repeat the same process for the remaining batter.

Your healthy, gluten free, vegan Singhara Dosai is now ready.  

Happy Cooking!

With love,

Masterchefmom