Ridge Gourd Dosa / heerekayi dose

Ingredients: 1 cup = 100 ml

• Ridge Gourd around 4 medium sized ones
• Dosa rice - 2 cups
• Methi seeds - 1 tspoon
• Coriander seeds - 1 tspoon
• Cumin seeds - 1 tspoon
• Clove - 1 (optional)
• Curry leaves - 5 to 6
• Mustard seeds - 3/4 tspoon
• Hing - 3/4 tspoon (powdered)
• Termeric powder - a pinch
• Grated coconut - 2 tspoons
• Red chilly - 1 (depending upon spiciness of chillies)
• Tamarind - one desi channa sized ball
• Salt - for taste

Preperation time: 

1 hour 10 minutes + 20 minutes (for cooking)
Total time - 1.5 hours

Servings: 5 dosa

Grated coconut, turmeric powder, red chilly, hing, clove, cumin seeds, coriander seeds, mustard seeds, tamarind and curry leaves

Dosa rice + methi seeds

Method:

Step 1. Soak dosa rice and methi for at least one hour (or soak in hot water for half an hour)

Soak rice + methi seeds

Step 2. In mixy bowl, add soaked dosa rice along with coriander seeds, cumin seeds, red chilly, curry leaves, hing, mustard seeds, clove, tamarind, grated coconut and turmeric powder.

For grind add 

Step 3. Grind to coarse paste.

Step 4. Add salt to ground batter. The consistency of the batter should be thicker than dosa batter.

Step 5. Wash ridge gourds, peel off outer skin and slice (around 2 mm thickness or the thickness of carrom piece).

Carrom piece thickness

Step 6. Heat dosa tava(I used iron tava for this, medium flame). Pour a teaspoon of oil.

Step 7. When tava is hot, dip slices of ridge guard (around 15-20 slices) in batter and keep them on tava like arranging carrom pieces on tava (as shown in below pics). In the space between slices, drop around 1 teaspoon of batter to fill the gap..

Step 8. Pour 1 tspoon of oil on dosa, close lid for a minute.

Step 9. Open lid and cook the other side of dosa for a minute.

Step 10. Enjoy!

Tips: 

Ridge Gourd should not be too matured and should not be bitter in taste.