Main Course

Dosekal Pathrode

Ingredients:

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.

Preparation:

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.

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