Bottle gourd Adai

It is a common tendency of people here that they pamper their guests whom they respect the most with sumptuous feasts to express their special affinity towards them. So the way food offered to guests is obviously regarded as a scale to measure their closeness. During my childhood days, I often found people getting offended during family functions, particularly weddings, as they felt humiliated at the banquet hall (pandhi) which incidentally became the starting point (place) of most of the family feuds. Nowadays to avoid such unpleasant situations, people hire hosts/ hostesses who give an artificial smile at every guest, treat them all with due respect, and eventually ensure the equality.

kural-virunthu Bottle gourd Adai

Thiruvalluvar, a Tamil sage, wrote about the importance of hospitality 2000 years ago in Thirukkural, the greatest compilation of couplets advocating moral values, which is relevant even today, and I quote one of his couplets as above. He compared the heart of guests with anicham flower (Scarlet Pimpernel) as the guest gets humiliated just like the wildflower closes up in bad weather.

anicham Bottle gourd Adai
Anicham poo

Nevertheless, we all enjoy the pampering at every stage of our life showered by our relatives when we visit them. Women in our family usually overindulge us by saying “innum konjam” (meaning little/few more) while serving us their specialty dishes. Bottle gourd adai (savory pancakes) is one of my aunts’ signature dishes, she never lets us leave her home without indulging in her soft spicy sorakkai adai served with creamy tangy avial.

bga-1 Bottle gourd Adai
Suraikai adai with aviyal & karupatti

Bottle gourd recipes:

Every Siddha/ Ayurveda practitioner praises humble bottle gourds to the skies for their excellent detoxification properties. It is one of the most commonly available vegetables here and may be used for making juice, or added into a bowl of salad, or used for making thayir pachadi, kootu, sabzi, curry, etc.

sorakkai-recipes Bottle gourd Adai
Bottle gourd recipes

Bottle gourd is also added into adai batter for making it soft & spongy. Generally, I blitz all the ingredients in one shot to prepare my batter, but my aunt gradually adds every ingredient into the wet grinder at different stages to get the perfect texture both for crispy adai & also for soft adai. Now I followed my aunt’s recipe to a T, and prepared bottle gourd adai as below:

Bottle gourd Adai Recipe

bga-2 Bottle gourd Adai
Sorakkai adai with butter


Idli rice (parboiled rice)1 cup (approx. 200 grams)
Bengal gram (chickpeas)1/2 cup
Black gram 1/4 cup
Red chillies10
Diced bottle gourdas desired
Shallots (sambar vengayam)200 grams
Chopped coriander leavesas desired
Chopped coconutas desired
Curry leavesa few sprigs
Turmeric powder1 tap
Asafoetida powder1/4 tsp
Salt1 tsp
Coconut oil for cooking adai
adai-ingredients Bottle gourd Adai
Sorakkai adai ingredients

Bottle gourd Adai making:

  • Wash & soak rice & Bengal gram together for 3 hours.
  • Rinse & soak black grams separately for 1 hour.
  • Turn on the wet grinder and add broken red chillies & chopped ginger into it.
  • Add diced bottle gourd and then add soaked rice & Bengal gram little by little enabling to smash the bottle gourd, ginger & red chillies & grind them along with rice.
  • Now add all the remaining rice & Bengal gram and let the grinder run for few minutes (5-7 min).
  • Finally add the soaked black gram into the grinder.
  • Turn off the wet grinder within 3-4 minutes before the batter becomes smooth.
  • Transfer the batter to a canister.
  • Add chopped shallots, coconut, coriander leaves, curry leaves, turmeric powder, asafoetida powder & salt into the batter and mix well.
  • Pour the water used for rinsing drum into the batter to get the desired consistency.
  • Now heat a cast iron griddle in medium flame and prepare adai as shown below.
  • Serve hot sorakkai adai with butter, avial & karuppatti (palm jaggery) or vellam (cane jaggery).
  • Refrigerate the remaining batter immediately after use (avoiding the fermentation to take place) for 24-36 hours.
sorakkai-adai Bottle gourd Adai
Suraikai adai batter


  • If we add large quantity of bottle gourd, adai becomes too soft that it gets stuck to the griddle. I used about one-third of bottle gourd for 200 grams of rice.
bga-4 Bottle gourd Adai
  • When we grind soaked black gram along with rice, it changes the texture of adai, so my aunt adds them only at the end as coarsely ground black gram lends a delicious texture to adai. You can notice small chunky black gram in the adai shown below.
bga-3 Bottle gourd Adai
  • Generally adai goes well with sour avial and mor-kuzhambu, so when we make avial for adai we used to add sour curd lavishly to make it even more tangy.
morklmbu-main-scaled Bottle gourd Adai
Mor-kuzhambu, a delicious side dish for adai

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  1. That’s a very healthy adai recipe, I make adai with a whole lot of veggies like carrots, cabbage and peas, but have not yet tried with bottle gourd. Will have to try this delicious version! ?

    1. Oh! But I never tried it with those veggies you have mentioned here, I will keep this in my mind when I make adai next time.
      Thank you so much for sharing healthy tips.

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