Taushe Dosa
A light, savory dosa made with grated bottle gourd mixed into a simple rice and lentil batter. It cooks up soft in the middle with lightly crisp edges and is especially good with a mild chutney or curd.
For 8 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well until the water runs mostly clear.2.Rinse the moong dal well.3.Soak the rice and moong dal together in enough water for 6 hours. - prep · ~10 min
Prepare the bottle gourd mixture.
1.Peel the bottle gourd and grate it finely.2.Chop the green chili and coriander leaves.3.Peel the ginger and keep it ready for grinding. - mix · ~7 min
Grind the batter.
Drain the soaked rice and dal. Grind them with ginger and enough water to make a smooth, pourable batter that is slightly thicker than regular dosa batter.
- mix · ~3 min
Mix in the bottle gourd and seasonings.
Add the grated bottle gourd, green chili, coriander leaves, cumin seeds, and salt to the batter. Mix well so the gourd is evenly spread through the batter.
- fry · ~5 min
Cook the dosa.
1.Heat a tawa over medium heat and lightly grease it with oil.2.Pour a ladle of batter onto the hot tawa and spread it gently into a medium-thick round.3.Drizzle a little oil around the edges and cook until the bottom turns light golden.4.Flip and cook the second side until set and lightly spotted. - fry · ~20 min
Repeat with the remaining batter.
Cook the rest of the dosas the same way, greasing the tawa lightly as needed. Serve them hot.
- serve
Serve the taushe dosa hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze only excess water from the grated bottle gourd if it seems very wet; too much moisture makes the dosa tear and steam instead of brown.
- 2Keep the batter slightly thicker than standard dosa batter so the lauki strands stay suspended and spread evenly on the tawa.
- 3Spread this dosa gently and not too thin, or the moong-rice batter with bottle gourd can stick and break on flipping.
- 4Let the first side cook until the edges look dry and the underside is light golden before turning; flipping early can make it gummy.
- 5If the tawa gets too hot, sprinkle a few drops of water and wipe it off before the next dosa so the batter spreads smoothly.
- 6Stir the batter before every dosa because the grated bottle gourd and cumin tend to settle at the bottom.
- 7Leftover batter keeps well in the fridge for a day; bring it closer to room temperature and adjust with a splash of water before cooking.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned nonstick or cast-iron tawa with just a light brushing of oil for a lighter everyday version.
spicierSpicier
Add extra green chili or a pinch of red chili powder to make the mild, gourd-forward dosa more lively.
onion herbOnion-herb
Mix in finely chopped onion and a little more coriander for added sweetness, texture, and a more savory breakfast-style dosa.
jainJain
Skip the ginger and green chili if needed, relying on cumin and coriander for gentle flavor while keeping the batter simple.
Why this is on our healthy list.
Light Yet Satisfying
Bottle gourd adds bulk and moisture, while rice and moong dal make the dosa filling without feeling overly heavy.
Plant Protein from Moong Dal
The split yellow moong dal contributes plant-based protein and makes the dosa more balanced than a rice-only version.
Vegetable-Enriched Batter
Grated bottle gourd and coriander add vegetables directly into the batter, bringing freshness and extra micronutrients.
Frequently asked questions
No. This version relies on soaked rice and moong dal plus the moisture from bottle gourd, so it can be cooked right after mixing.
