Breakfast-Snack or Snack-Breakfast, heerekayi dosa
Ingredients
⅓ Cup kadale hittu/besan/gram flour
½ Tsp red chilli powder
¼ Tsp turmeric
¼ heaped Tsp ajwain/om/carom seeds
Salt to taste
A pinch of hing/asafoetida
Few curry leaves/karibevu
A pinch baking soda
¼ Tsp sugar
Water to make batter
1 big tender ridge gourd/heerekayi
Method
In a bowl, add besan
Add turmeric and red chilli powder. Stir
Tip in the ajwain/om/carom seeds
Sprinkle a pinch of hing/asafoetida
Next, comes salt and a pinch of baking soda
Lastly for the dry ingredients, sprinkle some sugar
Tear a few curry leaves in for colour and flavour
Pour little water (1/4 Cup) to start with
Start mixing it. Mix into a thick and coatable batter. Set this batter aside
To prep the ridge gourd/heerekayi, wash it thoroughly, peel lightly
Slice them into thin roundels and pile them all on a plate
To make the dosas, heat a pan and lightly oil it or butter it. Keep batter and roundels together
Dunk a roundel into the batter and place carefully on the tawa
Starting from inside out, place the roundels trying to make a round. Make sure the roundels touch each other. The batter acts as a glue to make it one even piece
Apply some oil. Cover for a minute and let it cook on medium flame
Carefully, check the underside and if it has turned golden, flip it
Let it cook evenly. Apply some oil
Once the underside is cooked and golden dosa is done
Serve immediately with chutney
Notes
Add a tbsp of rice flour also if preferred
Make sure ridge gourd/heerekayi is tender. There would not be a necessity to deseed them. This will make sure the roundels retain their shape
Reserve the peels. Will soon post a recipe to make chutney with the peels. Heerekayi chutney coming up!
Skip hing/asafoetida to keep the recipe gluten-free
Recipe by Food Of Interest at https://foodofinterest.com/heerekayi-dosa/