A simple to make dosa which is also a snack? Sounds different? But this is a very common dish made in Karnataka, heerekayi dosa or ridge gourd dosa. It gets ready in a matter of minutes.
Although some patience is necessary to arrange them all into a round dosa. You will see how below. But you know what, patience is a virtue. It makes good things happen, especially in cooking 🙂
This simple batter involves besan and some seasonings. The roundels of heerekayi are then dunked into this batter and arranged to form a dosa on a hot skillet/pan/tawa.
These dosas can also be served as a snack by breaking them back into roundels. They will look like heerekayi bajjis (psst…a secret: I also use same batter to make heerekayi bajjis and just omit baking soda. Now don’t tell this to anyone). I trust you, you see. Just kidding 🙂
Serve these dosas with a simple coconut chutney or any kind of chutney you like. Tasty and delicious, innovative dosas ready in minutes!
Try other heerekayi recipes like turai!
More dosa recipes available on FOI along with these instant recipes.
- 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
- 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
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
Heerekayi Dosa Stepwise:
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
