Heerekai chatti/dosa (Ridge gourd spicy pancakes)

If you have not eaten heerekai chatti, you have deprived your taste buds of something really amazing! This is a true blue Malnad/Mangalore recipe prepared using tender ridge gourds. This dosa recipe does not require fermentation and is pretty simple.

Cup measurement used – standard 1 cup = 240 ml

Yields 6 dosas depending on the size of dosas and ridge gourd

Ingredients:

Tender ridge gourd 3 medium/2 large

To grind:

Raw rice/dosa rice 1 cup

Tamarind 1 tbsp

Jaggery 1 tbsp

Coriander seeds 1 tbsp

Cumin seeds 1 tbsp

Dried red chilis 3

Water as required

Salt to taste

Method:

Soak rice in water for at least 4 hours (or overnight). Grind it to a smooth paste along with other ingredients under “To grind” list using 1/2 - 3/4 cup water. The consistency should be of dosa batter, so adjust water after grinding, if required.

Now, clean, scrap and cut ridge gourd into thin roundels (about 3 mm thick).

Heat the dosa griddle and oil it well. Dip each roundel in batter and start placing it in a circle.

Fill any gaps left with batter. Drizzle a little oil on the edges and on top of the dosa and close it with a lid. Let it simmer for about 1-2 minutes.

Carefully flip the dosa and roast for 1 minute without covering it. Remove it on a plate and repeat the same process with the rest. Serve it with a dollop of butter.

Notes:

In the end if you are left with excess batter, you could prepare plain dosas.