Heerekai (Ridge gourd)- cut into ¼ inch circles
Oil- for cooking
For making batter:
Raw rice- 1 cup
Urad dal-1 Tbsp
Channa dal- 1 Tbsp
Fenugreek seeds- ¼ Tsp
Soak all the above ingredients for 4-5 hours
Coconut- ½ cup
Dry red chilies- 8 to 9
Cumin seeds-½ Tsp
Coriander seeds-½ Tsp
Tamarind paste- 2 Tsp
Jaggery- 1 tsp
Salt – to taste
Grind all the ingredients to a fine paste.
Dip the heerekai circles in the batter and arrange them on the griddle with the edges touching each other. Fill the gaps with batter, spread a tsp of oil around the corners and cook on a medium- low flame. Flip to the other side when it turns golden brown or roasted. Cook till it becomes crispy. This can be a side dish or an appetizer. I prefer to have it with anna saaru (rice and dal curry). Left over batter can be kept in the refrigerator up to a week and can also be used for making different varieties of dose, like vegetable dose, onion dose, fenugreek leaves dose etc.
7 thoughts on “Dosekal Pathrode”
what is Jaggery?
Its a version of sugar. You can get it in any Indian store.
Never heard of this and its looks really good and floral. I like to try new recipes and this is definetly one among them. Thanks!
I did not either, until I got married. This is from coastal karnataka and my mother-in-law taught me this.
This looks very nice. i think i will try it out sometime.
I remember eating it in a friends palce and loved it. Will defntly give this a try.
first time in ur space….wow…what an awesome recipe…..bookmarked! do visit my space sometime !