Ingredients:
Peeled and chopped ridge gourd– 2 cups
Dill leaves- 3/4 cup
milk- 1/4 cup
Salt and pepper to taste
Preparation:
Add ridge gourd, dill leaves and 3/4 cup of water in a pan, cover and cook for 8-10 minutes. Once cooled, blend everything together in a blender to form a smooth purée. Add milk and bring to boil and serve hot with salt and pepper!
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.
Kai Ruchi 