Wednesday, November 7, 2012

Heerekayi Chatti/Ridge Gourd Dosa

This is a very popular dish from my native place - Kota. Given it is my all time favorite, this was one of the first few dishes I learnt to make. I haven’t come across a person who doesn’t like this or who hasn’t asked for the recipe after tasting this:) It tastes like heerekayi bajji. In fact in my native place, bajji is also made with a similar ground batter instead of besan based batter. 

My mom makes wonderful chattis and this is her recipe.

You basically need to dip thinly sliced heerekayi(ridge gourd) in a spicy-tangy-sweet batter and place it on a dosa tava next to each other - somewhat like a beehive - and cook it on both sides. 

More the oil, better the taste :)


For the batter

Rice - 2 cups
Urad dal - 1/4 cup
Channa dal - 1/8 cup
few Methi seeds

Soak this for 4-5 hrs

For the masala(approx)

dhaniya - 1tsp
jeera - 1tsp
byadagi menasu - 5-6
bella/jaggery - 1 and half cube
hunasehannu/tamarind paste - 1 tsp 


Grind everything together coarsely. You can use this batter immediately, or keep it aside for few hours. 

Peel the heerekayi, and cut it into thin slices. Dip each piece in the batter and place it on the hot dosa tava, keeping each piece next to each other forming a circle. 
Cook on both sides. 

This can be eaten as is. It doesn’t need a side dish like chutney or sambar. Traditionally this is taken as an accompaniment with rasam-rice or curd-rice.

Variations - Instead of heerekayi, you can use finely cut spinach and spread it on the tava like utappa, or, you can make plain dosas using this batter, even that tastes good. 

Recipe Source - amma(Shrimathi Vasudeva)

1 comment:

  1. Tips received from Satish mava - "The herekayi slices should be as thin as possible. Also it will be tastier if the chatti is prepared on a iron tava with lot of oil(preferably coconut oil) smeared on its surface.Prepared on nonstick tava will not be tasty"