1. Grind onion, broken red chillies, cumin seeds and salt into coarse paste without adding any water.
2. In a mixing bowl, mix together rice flour, ground onion paste, grated doodhi, curry leaves and salt and make a dough.
3. Heat pan on medium heat.
4. Apply quarter tsp of oil and place a portion of mixture on the pan.
5. Carefully spread the mixture with wet fingers into somewhat thick roti.
6. Make couple of perforations on the roti to let the insides cook.
7. Cook covered for around 5 minutes and remove the lid.
8. Serve bottle gourd roti with mango pickle and dahi.

Image: Flickr/creativecommons Jeffrey Tastes