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.

Pudina - Raw Mango Drink

Pudina - Raw Mango Juice or Panaka is a healthy drink and help us to refresh . Ideal time to drink this juice just before the lunch. It is good appetiter too.

Things Needed:
Raw Mango pieces : 1/4 of small mango
Pudina or Mint Leaves  : Two Handful: ( Use only the leaves not the stem).
Honey : 2 Table spoon.
Salt : a pinch.
Water: 2 to 3 glasses.
Jeea: 1/4 Tea spoon.

Method:
Wash and remove leaves from Pudina bundle and keep it aside. Roast Jeera. Mix all the ingredients except honey nd grind with little water till paste. Add salt at the end and grind for 1 minutes. Remove from the jar. Add 2 glasses of water and sieve or strain this juice.  Put this in a bowl and add honey and serve this juice with  ice cubes.
Note : You can add black salt instead of normal salt. Do not add any sugar. Can add more honey to the juice.  Can use the remains of the ground mango and pudina ( if you have ) in any curry. ( Just add it while the curry boils). Can add cardamom powder or one pod of cardamom while grinding leaves and raw mango. Using ice cubes is an option.
Serves : 3 Glasses.