Heerekai Dosa | Ridge Gourd Dosa from Karnataka
Heerekai Dosa is a popular dosa from Karnataka made with Ridge Gourd and a spice batter that requires no fermentation.
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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