Beerakaya Dosa – it is one of the healthy & Instant dosa recipes which can be easily served for breakfast, lunch and dinner as it offers essential components like dietary fibers, high water content, vitamin A, vitamin C, iron, magnesium and vitamin B6. It is naturally low in calorie content, low in unhealthy saturated fats and cholesterol.

Beerakaya (ridge gourd) is available year round. We always make curries and chutneys out of it, but never would have tried anything beyond. Presenting this new dosa recipe with beerakaya is versatile, different and introducing new taste to your taste buds. This way we can consume this nutritious vegetable in higher quantities than just eating as a curry.

Beerakaya Dosa

Few Nutritional Benefits of Ridge Gourd:

Enhances Vision: The significant amounts of vitamin A in ridge gourd, in the form of beta carotene, contribute to improving eyesight even at an older age
Remedies Anemia
Promotes Weight Loss
Relieves Constipation
Protects Liver Function

How to make Beerakaya Dosa | Ridge Gourd Dosa

PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS COURSE: MAIN COURSE CUISINE: SOUTH INDIAN SERVINGS : 6

Ingredients

beerakayalu (ridge gourd) – 3
rice – 2 cups, rinse & soak
cilantro (coriander leaves)
mint leaves, curry leaves
green chilies – 12
onion – 1 big, finely chopped
jeera (cumin) – 3 tsp, divided
finely chopped onions & tomatoes (optional)
salt
baking soda – pinch (optional)

Instructions

Rinse and soak rice for 2-3 hrs.
Peel, wash ridge gourd and cut into 1-2″ pieces.
Heat a kadai or pan with 2 tbsp oil, add 1 tsp jeera.
Now add sliced 1 big onion, green chilies and curry leaves. Sauté 2-3 mins.
Add ridge gourd pieces, cover and cook 5-7 mins on medium high.
Let it cool down.
In a blender jar, add soaked rice(drain water), 2 tsp jeera, cilantro, mint leaves. Grind to smooth paste.
Now add ridge gourd curry prepared on step 5, grind everything into a smooth paste.
You can prepare dosa right away, but it tastes even better if you wait 4-5 hrs or if you are planning to make it for breakfast, prepare the batter the night before, refrigerate it. Take out from the fridge a 1-2 hours before making dosa.
To make dosa, take a portion of batter in a separate bowl, add salt, pinch of soda and water. Make pouring consistency batter, but not too watery.
Heat a tawa, pour 2 ladleful’s of batter, spread it round with the bottom of the ladle as thin as you like.
Pour 1-2 tsp of oil around and on the dosa.
Sprinkle a few finely chopped onion pieces, and tomato pieces. Note: This is optional. You can make plain dosas too.
When you see the edges turn golden and crispy, just fold the dosa in half and serve hot with any of your favorite chutneys.

Tips

You can also skip peeling ridge gourd, use whole.
You may also add soaked dal when making batter.
Plain dosa without any toppings like onion will be good too.
You may use grated carrot as another topping.
Leftover batter will be good 2-3 days if refrigerated.

Mixer grinder used: https://amzn.to/3sI0xrI

Step by step photo instructions

Rinse and soak rice for 2-3 hrs.

2. Peel, wash ridge gourd and cut into 1-2″ pieces.

3. Heat a kadai or pan with 2 tbsp oil, add 1 tsp jeera.

4. Now add sliced 1 big onion, green chilies and curry leaves. Sauté 2-3 mins.

5. Add ridge gourd pieces, cover and cook 5-7 mins on medium high.

6. Let it cool down.

7. In a blender jar, add soaked rice(drain water), 2 tsp jeera, cilantro, mint leaves. Grind to smooth paste.

8. Now add ridge gourd curry prepared on step 5, grind everything into a smooth paste.

9. You can prepare dosa right away, but it tastes even better if you wait 4-5 hrs or if you are planning to make it for breakfast, prepare the batter the night before, refrigerate it. Take out from the fridge a 1-2 hours before making dosa.

10. To make dosa, take a portion of batter in a separate bowl, add salt, pinch of soda and water. Make pouring consistency batter, but not too watery.