Sorekayi (Bottle Gourd) Rotti

 Ingredients:

6 - 7 cups finely grated Bottle Gourd / Sorekayi / 1 medium sized Bottle Gourd / Sorekayi
2.5 - 3 cups finely ground thick Rice Batter
2 - 3 cups Rice flour
4 - 5 Green Chillies
2 Large Onions
12 - 15 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Put grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onion, coriander leaves into small pieces as shown in the picture below.

Add these crushed ingredients, rice batter, rice flour(can be added until you get below shown consistency) grated bottle gourd, chopped onion, coriander leaves, salt and mix them well. The consistency of the dough should be as shown in the picture below.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any curry or chutney. The above mentioned ingredients will serve around 20 Rottis.

Sorekayi (Bottle Gourd) Sihi Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cup White Rice (Preferred: Sona Masuri)
3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 

Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.

Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below.                 

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 

Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.