Soak the rice.
Red Chillies for the spice.
Salt, jaggery and tamarind to balance the spice.
Coriander, coconut and jeera will make it nice.
Grind everything to smooth with water thrice.
Let the batter ferment overnight while you rejoice.

Wake up in the morning to the alarm’s voice.
Chop the peere into thin slice.
Dunk the peere into the batter spice.
Place them on the tawa like a lattice.

Use oil and a lid cover to cook the dosa nice.
Flip the dosa once.
Flip the dosa twice.
The peere dose is ready for service!

This is a simple recipe for the novice.
Undoubtedly kids will be enticed!

Uppu HuLi Dose | Peere Dose | Heere Dose
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Uppu HuLi Dose | Peere Dose | Heere Dose

Recipe by Anushree SPCourse: Breakfast, SnacksCuisine: UdupiDifficulty: Easy
Servings

3

servings
Cooking time

15

minutes

Ingredients

  • Ridge Gourd | Heerekayi | Peere – 1 full chopped into thin slices

  • Dose rice – 3.5 cups

  • Coconut – 1/4 of medium coconut

  • Byadagi red chillies – 4

  • Coriander seeds – 1 tbsp

  • Jeerige | Jeera – 1 tsp

  • Tamarind soaked – gooseberry sized

  • Jaggery – 1 tbsp ( as per taste)

  • Turmeric – 1/4 tsp

  • Rock salt – as per taste

Directions

  • Quick Steps
  • Soak the dose rice for at least 2 hours.
  • In a mixer, grind soaked rice, coconut, coriander seeds, jeera, red chillies, tamarind, jaggery, rock salt, turmeric together with water.
  • Let the batter ferment overnight. Add water if the batter is thick. The consistency of batter should be of a pouring one. It should be in between the consistency of batter of uddin dose and neer dose.
  • Slice the ridge gourd | peere into thin slices.
  • Dip the sliced ridge gourd in the ferment batter.
  • Heat the tawa with little oil smeared over.
  • In a low flame, start placing the batter coated ridge gourd on the tawa one next to the other in a circular fashion.
  • After the slices are placed, drizzle over few drops of oil on top and cover it with a lid and change the flame to medium. Let it cook for about 2 minutes in steam.
  • Flip the dose over and let it cook on the other side to red.
  • Serve the dose hot with ghee or butter placed on top.
  • Step by step instructions with photos
  • Soak the dose rice for at least 2 hours.
  • In a mixer, grind soaked rice, coconut, coriander seeds, jeera, red chillies, tamarind, jaggery, rock salt, turmeric together with water.
  • Let the batter ferment overnight.
  • Fermented batter in the morning.
  • Adjust the batter consistency by adding water if the batter is thick. The consistency of batter should be of a pouring one. It should be in between the consistency of batter of uddin dose and neer dose.
  • Slice the ridge gourd | peere into thin slices. Thinner the better because it will help in fast cooking.
  • Dip the sliced ridge gourd in the ferment batter.
  • Heat the tawa with little oil smeared over.
  • In a low flame, start placing the batter coated ridge gourd on the tawa one next to the other in a circular fashion. Cover any gaps with the plain batter.
  • After the slices are placed, drizzle over few drops of oil on top and cover it with a lid and change the flame to medium. Let it cook for about 2 minutes in steam.
  • Flip the dose over and let it cook on the other side to red.
  • Serve the dose hot with ghee or butter placed on top.

Notes

  • You can adjust the spice by adding more chillies or using Guntur chillies if you like more spice or having it as an evening snack.
  • There is no restriction on the exact quantity of coconut and turmeric here. You can increase and reduce based on how you like its flavour.

Happy Cooking!

You can similarly replace heere with potatoes, palak leaves, methi leaves.