Ridge Gourd - Wheat flour Spicy Dosa.

Ridge Gourd/ Heera Kai ( In Kannada language) is one of the traditional dosa from South Canara. Usually it is prepared using raw rice, coconut and some spices.

Ridge gourd is cleaned and outer layer is removed and then cut into circled shape. These pieces are dipped in spicy rice flour content and then arranged in circle shape on the hot tava. Both sides should be cooked well on medium and low flame. (The vegetable should be cooked well and it should be soft). This is the way we prepare Ridge gourd dosa.
Here is a twist. I wanted to give a healthy turn and used wheat flour instead of rice. I also have used littel rava/semolina for binding the flour well. Used some rasam powder and jaggery. The dosa was so yummy.
It is easy and quick.  Hot Spicy Ridge gourd dosas are best to eat.
 You can prepare them for breakfast or snack or for dinner.
Lets see the recipe Now:
Things Needed :
Ridge Gourd : 2 to 3.
Wheat flour : 2 cups.
Rava ( Samolina or Sooji) : 2 Table spoons.
Coconut : 2 Table spoons.
Rasam powder : 3 to 4 Tea spoons.
Jaggery : 2 to 3 Table spoons.
Salt : Required.
Ingh : A little
Turmeric Powder : a pinch.
Tamarind pulp : 1 Table spoon.
Water : Required.
Oil : 1/2 cup.

Method :
1.  Wash and remove the edges from  Ridge gourd and remove the skin properly  from Ridge gourd and slice them thin and keep it  aside. Soak tamarind and squeeze out the pulp.
2  Mix Wheat flour, rava, tamarind pulp, salt, rasam powder, turmeric powder and grated coconut and jaggery  together. Add required water and prepare dosa dough. It should be thicker than dosa dough.

3.  Add required water and make dough (Little thicker than  Dosa consistency).
4.  Now keep a pan on the fire . Heat and spread a spoon of  oil.
5.  Dip each slice of  ridge gourd piece into wheat flour mixture and arrange it on the tava in circle shape.

 6. Spread little oil on the top and cook. (Cover dosa so that it cooks faster).
7. Turn the other side and cook for a minute.

8.Serve hot and spicy Ridge gourd dosa when it is hot.
9. Repeat the same with remaining dough and ridge gourd pieces.
   Add fresh butter on the top of ridge gourd dosa and serve.

Note :
Slice Ridge gourd in to thin pieces so that it cooks soon. You can add less or more jaggery as you wish. Cooking on the medium and low flame will give a good result. You can use ready M.T.R. rasam powder instead of home made Rasam powder. You can grind coconut, rasam powder, tamarind with little water. Mix wheat flour to this spicy coconut mixture and prepare dough.
Time : 40 Minutes. (The whole process).
Serves : 3 to 4  

Urd daal Pakodas.( Urid Vadas or Ambode).

Urd daal Pakodas are very easy to  prepare. These pakodas are also called as ambode ( Vadas).
Ambode/Uddina bonda/Urid dal vada is one of the favourite snack of many. It goes well with Idli and Sambar, one of the yummy dish of South India.

I have used whole urid (white), little rice flour and the spices. Oil to fry.
Let us see the recipe now :
Things Needed :
Urid dal : 1 1/2 Cups.
Channa dal : 1 Teaspoon
Rice Powder : 1 Tablespoon.
Green chilly : 2 to 3.
Ginger : A small piece.
Whole pepper : 6 to 8  Pods
Salt : to taste.
Curry leaves : 6 to 8
Coriander leaves : One handful
Oil : To Fry .( 1 Cup ).
Ingh  a pinch.

Method :
1. Wash and soak urid dal and channa dal for an hour.

2. Wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and cut into small pieces. Keep it aside.
4. Now grind the soaked dal with pepper pods. Grind it using very little water.
5. Add coriander leaves, ginger and curry leaves for the dough and grind it nicely.

6. Remove the dough from the mixi jar.
7. Add salt and cut chilly and mix it well.

8. Keep a frying pan on the fire. Add oil and heat.
9. Mix the Urid dal vada dough nicely and leave the dough little by little like small rounds.
10. Fry on medium flame on both side and remove from the pan. Put it on a kitchen tissue.

11. Repeat the same with remaining dough and prepare Vadas. You can even put the dough as little flat like you get in the hotel.
12. Serve with a cup of coffee/tea with Urid dal Pakodas/Vadas.

Note :
Dividing the soaked dal to grind in to two parts, grinding the dough will be faster and nice. (With out much water).  Add very little water while grinding. The watery dough might take more oil and may not be tasty. You can add cut coriander and curry leaves as small pieces instead of grinding them. Adding more/less chilly is optional. Adding a tablespoon of rice flour turns the vada to be crispy. (Do not add more, vada turns hard). Slit and cut the green chilly so that it does not burst in oil. (It is dangerous)
Do not keep the ground batter for a long time. It turns savoury and watery. (After grinding).
Time : 30 Minutes 
Serves : 4 to 5 (As you serve).

You can also prepare these vadas with fresh urid flour You get in the market. It taste differ.
Method :
Cut green chilly, coriander leaves, curry leaves into small pieces.
Put ready Urid dal powder in a big bowl. Add a spoon of rice flour and mix it with curry leaves, coriander leaves and gree chily. Add ingh, crushed pepper and salt. Mix it with required water and prepare the dough. Mix it well and prepare Vadas/Pakodas immediately.
Here is a picture that I have tried with Urid dal powder. One must use fresh flour to get good pakodas.

The batter should look like this