Heerekayi Dosa / Ridgegourd dosa

1 ridgegourd / heerekayi / turai / ghosale
Oil for cooking dosa
1 cup dosa rice
1 tblsp green gram / moong
4-5 methi / fenugreek seeds
1/2 tsp daniya / coriander seeds
1/4 tsp jeera / cumin seeds
1/2 cup coconut gratings
1/4 tsp turmeric powder / haldi
4 red chillies
chickpea size tamarind
Salt to taste
Small piece jaggery (optional)
Oil for cooking dosa


  • Soak rice ,moong and methi seeds in water for 2 hrs
  • Later wash well,drain excess water and grind with all the other ingredients 
  • Make asmooth batter of semi thick consistency
  • Wash ridgegourd, peel it riughly and cut into thin round slices
  • Heat tava, grease it, once it becomes hot dip each slice in the batter and place them on hot tavaadjacent to each otherto form a round / dosa shape.
  • Pour some batter to fill the gaps in between the pieces
  • Drizzle few drops of oil and cook on low flamewith a lid covered
  • Once the bottom of dosa is cooked, flip it and cook the other side
  • Drizzle some more oil, once it is done remove from tava
  • Serve hot with butter / coconut oil / ghee or as a side dish with hot rice and dal.
  • You can substitute ridgegourd with potato,raw banana, brinjal, sweet potato, yam or bread fruit.


Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Tuppa Dosa with Chutney