heerekai dose recipe | ridge gourd dosa recipe

heerekai dose recipe | ridge gourd dosa recipe
Course dosa
Cuisine south indian
Prep Time 3 hours 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Servings 10 dosa
Author Hebbar's Kitchen


  • 2 ridge guard
  • oil for roasting dosa

for dosa batter:

  • 2 cups dosa rice
  • 1 tbsp urad daal
  • ½ tbsp fenugreek seeds / methi seeds
  • 6 - 8 red chillies
  • lemon sized tamarind ball
  • 2 tbsp coriander seeds
  • 1 tbsp jeera / cumin seeds
  • 4 tbsp fresh coconut
  • 1 cup water
  • ½ tbsp turmeric powder
  • 2 tbsp jaggery
  • salt to taste


preparing dosa batter

  • wash and soak rice, urad daal and methi seeds at least for 3 hours.
  • transfer the soaked rice in a blender.
  • make sure you have taken all the ingredients and spices to make the dosa batter.
  • transfer all the spices except jaggery to the blender and grind them to a smooth paste.
  • add salt and turmeric powder to the dough.
  • add jaggery and mix well.
  • grind nicely till paste consistency and remove from the jar to a bowl.

preparing heerekai dosa:

  • wash ridge gourd and remove the skin from the top of the vegetable.
  • cut in to thin slices. keep it aside.
  • now mix the sliced ridge gourd to the batter.
  • take a dosa and heat it in a medium to low heat.
  • pour a ladleful of batter onto the tava. you can also, dip each ridge gourd slice in the batter and arrange them like dosa.
  • sprinkle a tea spoon of oil and cover the dosa and cook for 1 to 2 minutes. ( till its brown).
  • turn the other side of dosa and cook for 1 minute and remove from the pan.
  • your ridge gourd dosa is ready. serve it with coconut chutney or have it as it is.