Heerekai Dosa is a popular dosa from Karnataka made with Ridge Gourd and a spice batter that requires no fermentation.
This dosa is a diabetic friendly breakfast dish where thin sliced ridge gourd is dipped in the batter and placed on the hot tawa together to form a dosa.
The spices added to the batter makes it taste like snack. This is no ferment Dosa Variety and you only have to soak the dals and rice overnight and make the batter ready for breakfast.
Remember I mentioned that I had made a huge batch of fermented dosas, well this was part of that batch of eight different dosas. As this batter called for chana dal paste, I had combined chana for this dosa and Dhuska. The original recipe mentioned for batter to be ground along with the spices. Since I was making together, I ground it separately and then mixed in the ground masala. When you eat this, you will feel like you are eating a pakoda.
H was a tough nut to crack and the only other recipe I got was Halasina Hanina Dose Recipe, again from Karnataka.
I settled with Heerekai Dosa as this was totally new and interesting. Heerekai is my choice for H in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. If you want to know what’s H in the AtoZ Indian Flatbreads, check out my other space!
A to Z Dosa Varieties
PIN This for Later!
Step by Step Pictures for making Heerekai Dosa
Heerekai Dosa | Ridge Gourd Dosa from Karnataka
1 cup Ridge Gourd / Turai/ Peerkangai, skin peeled and cut into thin rounds
1 cup Raw Rice
1 tbsp Chana Dal / Bengal Gram Dal
1 tsp Methi Seeds / Fenugreek Seeds
1 tbsp Green Moong Dal
To be added to the batter:
2 tbsp Coriander Seeds
1 tsp Cumin seeds
2 Dry Red Chilli
1 tsp Turmeric powder
5 tbsp Coconut Fresh
1 tbsp Jaggery
5 gm Tamarind
Salt to taste
Cooking Oil for cooking
How to make Karnataka Style Heerekai Dosa Recipe
For the Soaking
Wash and soak the rice along with chana dal, green gram and fenugreek seeds with enough water for about 8 hours.
For the Grinding
After it soaks for about 5 hours, drain the rice and grind it along with other ingredients listed under for grinding.
The batter should be of medium consistency.
Wash and slice the ridge gourd into thin slices.
When the tawa is hot enough, lower the flame and as you would do with bajjis, dip the ridge gourd slices into the batter and place on the hot tawa. Start from center and keep placing on the side to form a circle or flower like. You can fill the gaps with batter.
Cover with a lid and cook on low flame.
When the bottom is cooked, flip and cook on the other side as well.
Serve the Heerekai Dosa with Coconut Chutney.