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
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F Faraali Dosa
G for Ghaaroda
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Step by Step Pictures for making Heerekai Dosa
Heerekai Dosa | Ridge Gourd Dosa from Karnataka
Ingredients Needed:
1 cup Ridge Gourd / Turai/ Peerkangai, skin peeled and cut into thin rounds
For Soaking
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.
Heerekai Dosa | Ridge Gourd Dosa from Karnataka
Ingredients
- 1 cup Ridge Gourd / Turai/ Peerkangai, skin peeled and cut into thin rounds
For Soaking
- 1 cup Rice Raw
- 1 tbsp Chana Dal / Bengal Gram Dal
- 1 tbsp Green Moong Dal
- 1 tsp Methi Seeds / Fenugreek Seeds
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
Instructions
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.
- Once 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.
- Once the bottom is cooked, flip and cook on the other side as well.
- Serve the Heerekai Dosa with Coconut Chutney.
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12 comments
Wow ! I am awestruck ! What a cool find ! You know what , this reminds me of the pull apart breads – ha ha ! Seriously what an interesting Dosa , can’t imagine ridge gourd in a Dosa . Trust me it is one of the most interesting recipes of Dosa’s I have ever seen . Needs to me made asap ,
That is such an amazing way of making dosas Valli. At first I was expecting grated gourd in the batter. But this is quite unique. I can understand why this tastes like pakoras.
OMG!That is a fantastic find, Valli. Very interesting way to make dosa. As you mentioned, they look like mini bajjis stuck together 🙂 Loved Vaishali’s idea of imagining it as a pull apart bread 🙂
Wow, thats a fabulous way to make dosas with ridgegourd Valli. Actually i thought that this dosa batter is prepared by grinding grated ridgegourd and you have prepared it in an another way. What an amazing dosa, well done.
I was thinking about making this and then settled on the peel dosa….this one looks fantastic! So crunchy and flavorful!!
Wow, I would leave only six together to make the dosa look like a flower. What a unique recipe. Bookmarked this one.
My husband and kids hate turai and this is the only vegetable I allow them to leave,but with this dosa I can sneak in this veggie as well without them knowing about it….bookmarking
Wow this is new to me. A dosa from ridge gourd. I should give this a try and the fact that it does not require fernentatiof is good and lovely technique to make this
I have seen this dosai before and have been tempted to make it since then. How beautiful this looks and what a great idea to use peerkangai.
When I read the title, I though you added either rigdegourd pieces or the peel and made the batter. This one is so interesting and so different.Never heard of this before. I guess it could be served as a snack as well.Super find Srivalli.
Wow.. what a twist in dosa.. never used turai in dosa.. awesome.
cool, having ridge gourd in dosa looks great. I thought u added grated ridge gourd. Surely a nice twist.