Ridge gourd outer layer and Capsicum Pakodas

Pakodas are fried Items. It is said that in winter our body needs little more oil, since the moisture in the weather disappear and our skin turns dry. So we crave to eat fried items naturally. Its nice to have some pakodas with Hot Tea. We can also enjoy pakodsa as an evening snack. Pakodas make a good match with lunch too. So as the kids love to have them with out making any fuss.
Here are some recipes of pakodas. 1.Ridge gourd skin pakodas and capsicum pakodas. I am sure the whole family have a chance to sit together and eat these Pakodas and have some fun too.

1. Ridge Gourd Skin Pakoda:
 Things Needed :
Ridge gourd outer layers :  1 Cup.
Besan or Channa dal powder : 1 Cup
Rice flour  : 1 Table spoon
Millet (Jawar) flour : 1 Table spoon.
Chilly Powder : 1 Tea spoon
Jeera : 1/2 Tea spoon
Salt : to taste
Ingh : a pinch
Oil : to fry : 1 Cup

Method : 

1. Wash and remove the edges of the ridge gourd.
2. Cut the outer layer of the ridge gourd  in to 2 to 3 inches and keep it aside.
3. Take a big bowl and put besan (channa dal flour), rice flour and millet powder. Now add chilly powder, jeera, salt and required water and mix all the ingredients nicely. ( The consistency should be little thicker than the usual dough).

4. Keep a pan on the fire. Put oil and heat.

5. Dip the ridge gourd outer layers in the besan mixture and fry them on medium heat till they are cooked or turn slightly brown. ( At time 4 to 5 bajjis can be prepared).

6. Repeat the same with the remaining dough and the ridge gourd layers.
7. Serve them with ketchup or any kind of chutney or eat along with your lunch or dinner.
Note : Do not add any cooking soda or hot oil to the dough. Cook these bajjis on low and medium flame. ( in the beginning low and after 2 minutes it can be cooked on medium flame). Fry them on the both sides of the bajji. Karnataka these fried items are called as bajji and in north any fried items like potato, onions, bread or capsicum are also called as Pakodas.
Serves : 3 to 4 
Time : 3o minutes.

2. Capsicum Pakodas 
Things Needed :
Capsicum cuts : 1 Cup
The above said dough and the same method can be followed to prepare Capsicum Bajjis.
Time : 30  minutes.
Serve : 2 to 3

Heere Kai ( Ridge Gourd ) Spicy Dosa

Heerekai/Ridge gourd (Heere -kai in kannada) spicy Dosa is one of the traditional dish of South Canara. We do use ridge gourd in curries, chutney, fried fritters and Dosa. Dosa means it is one of the spicy dosa that goes well with a slice of butter. It is easy to prepare and good to have for breakfast and snack time.

Spicy batter is ground using raw rice, spices and red chilly. Ridge gourd is cut into thin circle shape and dipped and arranged on dosa tava/pan. Dosa is cooked in  medium and low flame on both sides and then Hot Heere Kai Spicy Dosa is served with Butter on the top.
Let us see the recipe Now :
 Things Needed:
Ridge guard : 2
Dosa Rice: 2 Cups.
Urd daal: 1 Teaspoon.
Fenugreek seeds ( Methi seeds) : 1 Teaspoon.
Red chillies : 6 to 8.
Tamarind Pulp: 2 Tablespoons.
Coriander seeds : 2 Tablespoons.
Jeera ( Cumin ) seeds: 1/2 teaspoons.
Salt : to taste.
Fresh Coconut: 2 Tablespoons.( Grated).
Water: As required
Turmeric powder: a pinch.
Jaggery : 2 Tablespoons.
Oil : 5 to 6 Tablespoons.

Method:
1. Wash and soak raw rice for 2 hours. Add a teaspoon of methi seeds./Fenugrik seeds and urid dal.
2. Wash and scrape out the edges of ridge gourd and peel off the outer layer.
3. Slice ridge gourd into circle shape. Keep them aside. Grate coconut and keep it aside.
4. Drain out water from soaked raw rice and grind it with fresh coconut, tamarind, coriander seeds red chilly and jeera. Add only required water to grind.
5. Add  little turmeric powder, salt and jaggery. Give a churn for 1 minute.
6. Remove the batter from mixi jar to a big bowl.

7. Keep a pan on the fire and heat.
8. Sprinkle oil on the top of the pan. Mix the batter nicely and dip heerakai slices/ridge gourd slices and arrange on the pan.
9. Let the flame be low while keeping the ridge gourd slices on the pan.
10. Cook on medium and low flame till it turns golden brown and bit crispy.

11. Remove it from the pan and serve with a slice of butter on the top.

12. Repeat the same with remaining batter and ridge gourd pieces.
Note :
Do not add much water to grind. The batter should not be watery. Add little rice flour if the batter turns watery. Batter consistency should be like idli batter. Use of coconut oil is optional. Use of red chilly should be minimum. Use of jaggery more/less is optional.
Time : Soaking rice 2 hours + Grinding time 5 minutes + preparing dosa 30 Minutes.
Serves : 2 to 3.