### TranslatedIngredients: 1 Ridge Gourd (Turai/ Peerkangai) - skin peeled and cut into thin rounds,1 cup Dosa rice,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Green Moong Dal (Whole) - whole,1 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chilli,1 teaspoon Turmeric powder (Haldi),5 tablespoon Fresh coconut,1 tablespoon Jaggery,5 grams Tamarind,Salt - to taste ### PrepTimeInMins: 500 ### CookTimeInMins: 20 ### TotalTimeInMins: 520 ### Servings: 4 ### Cuisine: Karnataka ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Karnataka Style Heerekai Dosa Recipe soak the rice along with chana dal, green gram and fenugreek seeds with enough water for about 8 hours.Grind the soaked rice and lentils along with coriander seeds, cumin seeds, dry red chillies, turmeric powder, fresh coconut, jaggery, tamarind and salt. Grind into a smooth batter. Do not keep the batter too runny or too thick. Add it to a large bowl and keep it ready.Heat a dosa tawa, dip the ridge gourd in the dosa batter just like Bajji and place one in the center and place more ridge gourd rounds dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame. Cook a little extra since you need the vegetable to cook through.Now gently flip the dosa and cook on the other side. Do the same for the rest of the ridge gourd pieces. Serve the Karnataka Style Heerekai Dosa Recipe along with Peerkangai Thogayal  or Tomato Onion Chutney
