Ridge Gourd(Uppu Huli) Dosa is one of the traditional cuisine of Udupi, Mangalore region popularly know as Dakshina Kannada. People here are well known for their unique cooking style with minimum or no wastage. They cook from almost all edible parts of any given vegetables. Ridge gourd is one of the locally grown vegetable. This dosa is usually prepared during rainy or winter season to keep the body warm. There are few variation of this dosa too. Ridge Gourd can be replaced with fine chopped onion, fenugreek leaves or fine chopped cabbage. However Ridge gourd is the most famous authentic and tasty among all variation.
The batter of ridge gourd dosa is made with rice and flavored with methi seeds, coriander seeds, chili, tamarind pulp, jaggery and freshly grated coconut. The right amount of tanginess, spiciness and fresh aroma of coriander seeds gives a trickle to your taste bud. You can adjust the spiciness as per your taste. This dosa doesn’t require any fermentation before preparation. The texture and taste of ridge gourd dosa makes it very different than other any other regular dosa. It’s not as crispy as other regular dosas however it taste really awesome. Traditional recipe does not include Quinoa in the dosa however I have added it give a slight twist. My kids are very picky eater and they doesn’t like any vegetable which they can see, so I generally grind the vegetable and mix it in batter. My kids loved ground ridge gaurd dosa. Goes well when served with hot cup of tea as breakfast.
I learnt about this dosa from one my friend Akhila Ramakrishna as she prepared it for dinner when we visited her place. She is really a good cook especially Mangalore special foods. I am very thankful to her for sharing this recipe with me which helped me posting it on my blog site.
- 1 cup Rice
- 2 tbsp White quinoa
- 3 tbsp Coriander seeds
- 3 tsp Urad daal
- 1-1/2 tsp Fenugreek seeds
- 1/3 cup Fresh Grated Coconut
- 3 tbsp Tamarind pulp
- 2 tsp Broken jaggrey
- 3-4 Red chili
- 2 big Ridge gourd( Heerekai)
- Salt to taste
- Some oil for making dosa
- Ingredients for Ridge Gourd Dosa.
- Dry roast the coriander seeds, methi seeds, urad daal and red chili separately till aromatic or slightly golden color. Once its done, let it cool down.
- Grind all of it together to make a fine powder. Keep it aside.
- Dry roast the Quinoa at medium heat till it gets slightly golden color. Once its done, clean it with water and soak it with rice for overnight or 3-4 hrs.
- Grind rice, Quinoa along with coconut, jaggrey and tamarind pulp in a grinder with enough water to make a fine batter.
- Pour the batter in mixing bowl, add very little water to make a semi thick batter. Add salt, spice powder and mix. Keep it aside.
- Peel Ridge Gourd using peeler and clean with water.
- Cut Ridge Gourd in to thin round shape using a slider or knife. If you want to use the grounded version divide both ridge gourd and batter in equal half.
- For first half, heat non-stick pan at high to medium heat. Once its hot, reduce the heat to medium heat. Take half scoop batter and spread it on pan. Dip one by one cut Ridge Gourd into batter and place it on dosa all around. Cover it with a lid for about 30 seconds.
- Once batter gets dry on top and brown on bottom, flip it to other side. Apply some oil on it and allow to cook it golden brown color.
- For second half, coarse grind the Ridge Gourd and mix it directly in the remaining half of the batter.
- Take one scoop of batter and spread it on hot pan in circular motion to make a round dosa. Sprinkle some oil on it. Once it's gets dry and brown on bottom, flip it to other side and allow to cook it slightly brown color.
- This kind of dosa is perfect for kids who doesn't like vegetables especially ridge gourd.
- Yummy and tasty Ridge gourd(Uppu Huli) Dosas are ready.
- Serve it hot with a cup of tea and enjoy as a breakfast.
