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
Tender ridge gourd 3 medium/2 large
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
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.
In the end if you are left with excess batter, you could prepare plain dosas.