Karnataka Style Heerekai Dosa Recipe – Ridge Gourd Dosa
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Servings: 4
Total Time: 8 hours 20 minutes (including soaking time)
Preparation Time: 8 hours (for soaking)
Cooking Time: 20 minutes
Introduction
A unique and delicious addition to your breakfast repertoire, the Karnataka Style Heerekai Dosa or Ridge Gourd Dosa brings together the nutritious benefits of ridge gourd (turai or peerkangai) with a traditional dosa batter. Unlike conventional dosas, this one features crisp, golden-brown batter-dipped slices of ridge gourd arranged on the tawa to create an intricate floral pattern. The result is a delicious and wholesome dish that’s aromatic, mildly tangy, and packed with flavors. Paired with a side of Peerkangai Thogayal or Tomato Onion Chutney, this dosa is the perfect start to your day.
Ingredients
Here’s what you’ll need for this satisfying breakfast dish:
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/ Peerkangai) | 1, skin peeled and cut into thin rounds |
| Dosa Rice | 1 cup |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Green Moong Dal (Whole) | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Fresh Coconut | 5 tablespoons |
| Jaggery | 1 tablespoon |
| Tamarind | 5 grams |
| Salt | To taste |
Instructions
Follow these steps to prepare the Karnataka Style Heerekai Dosa:
-
Soak the Ingredients
Start by soaking the dosa rice, chana dal, green moong dal, and methi seeds in plenty of water. Let them soak for about 8 hours or overnight. This will soften the grains and make them easier to grind into a smooth batter. -
Grind the Batter
Once the ingredients are soaked, drain any excess water and transfer them into a wet grinder or blender. Add the coriander seeds, cumin seeds, dry red chillies, turmeric powder, fresh coconut, jaggery, tamarind, and salt to the grinder.
Grind everything into a smooth batter. The consistency should be like a traditional dosa batter—not too thick and not too runny. If needed, add a little water to adjust the texture. -
Prepare the Dosa Tawa
Heat a dosa tawa (flat griddle) on medium heat. Once hot, lightly grease it with a small amount of oil. The tawa should not be too hot, as this will burn the batter. -
Dip the Ridge Gourd
Take the ridge gourd rounds and dip each one into the prepared dosa batter, just like you would dip vegetables for a bajji (Indian fritters). Make sure each piece is coated evenly with the batter. -
Cook the Dosa
Place the first coated ridge gourd round at the center of the tawa. Surround it with more ridge gourd pieces, arranging them in a flower-like pattern.
Fill in any gaps with a small amount of batter to ensure the entire surface is covered. Drizzle a little oil around the edges to help the dosa crisp up.
Cover the tawa and cook the dosa on low to medium flame for a few minutes until the ridge gourd becomes tender and the batter is cooked through. -
Flip and Cook the Other Side
Once the bottom side is golden and crisp, gently flip the dosa to cook the other side. Let it cook for another couple of minutes until it turns golden brown and crispy. -
Serve
Remove the dosa from the tawa and serve immediately. Enjoy it with Peerkangai Thogayal (a tangy ridge gourd chutney) or Tomato Onion Chutney for a flavorful and satisfying meal.
Tips and Variations
- Tamarind and Jaggery: The combination of tamarind and jaggery gives the dosa a unique sweet-tangy flavor that complements the ridge gourd. Adjust the quantities to suit your taste.
- Batter Consistency: The consistency of the batter is key. It should be thick enough to coat the ridge gourd, but not so thick that it’s difficult to dip the vegetable. Aim for a smooth, medium-thick batter.
- Seasoning the Tawa: Ensure the tawa is properly seasoned with oil before placing the batter-coated ridge gourd rounds to prevent sticking and ensure a crisp texture.
Serving Suggestions
While Peerkangai Thogayal is a traditional accompaniment, you can also pair the Karnataka Style Heerekai Dosa with any of the following:
- Coconut Chutney: A classic South Indian chutney made with fresh coconut, green chilies, and tempered mustard seeds.
- Tomato Onion Chutney: A tangy chutney made with tomatoes, onions, and a hint of spice.
- Sambar: A flavorful lentil soup made with tamarind, vegetables, and spices that adds a hearty side to your dosa.
Conclusion
The Karnataka Style Heerekai Dosa is a delightful twist on the classic South Indian dosa. By incorporating ridge gourd into the batter, it becomes not just a breakfast item but a wholesome meal packed with flavor and texture. Whether you enjoy it for breakfast, brunch, or dinner, this dosa will surely win you over with its crispness and flavor.
Perfect for those who love experimenting with traditional recipes, this dosa is a must-try for anyone looking to explore the rich and diverse world of Karnataka cuisine.
