Wash and soak the idli rice, toor dal, chana dal, and red chili in a vessel for 3 hours
Grind this into a fine paste along with chopped bottle gourd.
Adjust water consistency. It should be like a dosa batter.
Add salt and 1 finely chopped onion.
Mix well. No need to ferment the batter.
If you want you can ferment for 2 hours also.
Heat a dosa pan and pour 1.5 ladles of sorrakai dosa batter.
Spread this into a thin dosa.
Drizzle a tsp of oil on the sides.
Once it is cooked on one side, flip the dosa.
Drizzle oil if needed.
Cook for few seconds and take out.
Crispy sorakkai dosa is ready.
Repeat the same for the rest of the batter.