bottle Gourd (Soraikkai, suraikai) dosa

When my was talking about it few years ago I used to wonder dosa using bottle gourd. But when my mum came to visit me she made this and it is so tasty. It is also good for the health. She uses Idli rice as total but I use 1/2 brown and 1/2 idli rice


1 cup Brown rice
1 cup Idli rice

4 cup Bottle gourd (grated)
3 no green chili (per ur spice)
1½ tspSalt (or to taste)
1 inchGinger (crushed) 
Cumin Seeds - 1 teaspoon
Chopped Coriander Leaves - 1 tablespoon
Chopped Curry Leaves - 1 tablespoon

Wash and peel the skin of a bottle gourd. 
I have used 4 Cups.
Discard the spongy stuff inside the gourd and use only the white flesh. 
Soak rice (Idli and Brown) for at least 3 hours in enough water. 
Grind the soaked rice, grated bottle gourd with green chilies and ginger, Curry Leaves. Grinding can be done using either a mixie or grinder.
Add water carefully as bottle gourd is full of water content and that should be enough to run the blades.
Grind to a semi-smooth consistency… not too coarse or too smooth. 
Add salt, cover and let sit for 1 to 1 1/2 hours for light fermentation. 
Add  Coriander Leaves and Cumin seeds
Heat flat Tawa and pour dosa from outer to inner part of thawa (same as how you do Rava dosa) Take 1/4 teaspoon Oil and sprinkle around the Dosa. 
This dosai will turn slightly crispy but not like paper roast, pretty dense and chewy. Serve this with spicy chutney or podi.