Ridge gourd dosa/ Heerekai dosay/ Chinese okra dosa

Ridge gourd / heerekai/ Daarale (in havyaka) is also called as Chinese okra, a green delicious vegetable goes good in varieties of dishes. They make tasty palya/ stirfry, dal, bajji/ fritters, chutney… There is an authentic recipe of ridge gourd dosa (which is not very similar to any other dosa) mostly prepared by Konkani community. This dosa is made by cooking spicy batter covered ridge gourd thin discs placed on a hot tava/ griddle.

Today I am sharing a dosa recipe which my mom makes when there is a lot of ridge gourds harvested from our front yard during Monsoon! Why only Monsoon? Just because that is when all these gourds are grown in the empty front yard of houses in coastal Karnataka/ Northern Kerala (off season of areca nut). This dosa recipe is very simple, that is how we make many other vegetable dosas like Cucumber dosa, ashgourd dosa, Raw banana dosa. This dosa can be made instantly as there is no fermentation needed. & Shhhh, this is the best way to feed the vegetables to the fussy eating kids at home like mine! 😊. Also check this #zero waste recipe of ridge gourd peel chutney here.

Ridge gourd dosa or Heerekai dosay

Benefits of eating ridge gourd:

  • They are fiber rich hence good for gut health, diabetics.
  • Good for skin & eyes.
  • Good for anemics.
  • Cooling property.

Now let’s look into the recipe.

Preparation time: 3-4 hours (rice soaking time)

Cooking time: 30 minutes

Serves: 15-16 dosas


Dosa rice: 3 cups

Ridge gourd – 2 small (3-4 cups of roughly chopped heerekai)

Salt – to taste

Green chilli – 1-2 (I prefer bird’s eye chilli/ Gandhari menasu)

Grated coconut – ¼ cup (optional)

Oil – to apply on the pan to make dosa

Ghee – for enhanced flavor while cooking dosa


  • Wash & soak dosa rice for 4 hours/ overnight.
  • Wash, Peel & remove the ridges/ sharp edges of ridge gourd (it can be used to make chutney).
  • Chop the vegetable roughly.
  • Wash rice once again, drain the water completely.
  • Grind rice, chopped ridge gourd, washed green chillis, coconut (if using) & salt together to make smooth batter. Add water as needed.
  • The consistency of the batter should be thicker than neer dosa batter.
  • Use freshly ground batter to make dosa or keep it in the refrigerator for later use.
  • Making dosa:
  • Heat tava/ pan.
  • Apply & spread few drops of oil.
  • Pour a ladle full of batter on the pan and spread to make dosa (you can make them like any regular dosa, need not pour it like neer dosa.
  • Cover and cook.
  • When one side of dosa is cooked, drizzle some ghee on top and flip the dosa to cook other side (until brown spots are formed on other side as well).
  • Serve hot dosa out of the pan with coconut chutney.
Heerekai dosay or Chinese okra dosa