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.

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

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

• CourseBreakfast, Dinner
• CuisineKarnataka
• By Cook MethodStovetop
• OccasionEveryday Meal
• By DietHealthy Recipes
• Dish TypeDosa Varieties
• KeywordDosa with Vegetable

Ingredients

• 1cup Ridge Gourd / Turai/ Peerkangai, skin peeled and cut into thin rounds

For Soaking

• 1cup Rice Raw
• 1tbsp Chana Dal / Bengal Gram Dal
• 1tbsp Green Moong Dal
• 1tsp Methi Seeds / Fenugreek Seeds

To be added to the batter:

• 2tbsp Coriander Seeds
• 1tsp Cumin Seeds
• 2 Dry Red Chilli
• 1tsp Turmeric powder
• 5tbsp Coconut Fresh
• 1tbsp Jaggery
• 5gm Tamarind
• Salt to taste
• Cooking Oil for cooking

Instructions

For the Soaking

1. Wash and soak the rice along with chana dal, green gram and fenugreek seeds with enough water for about 8 hours.

For the Grinding

1. After it soaks for about 5 hours, drain the rice and grind it along with other ingredients listed under for grinding.
2. The batter should be of medium consistency.
3. Wash and slice the ridge gourd into thin slices.
4. 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.
5. Cover with a lid and cook on low flame.
6. Once the bottom is cooked, flip and cook on the other side as well.
7. Serve the Heerekai Dosa with Coconut Chutney.

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Posted in: Indian Cook