08. 02. 2022

Cuccumber Dosa

This is one of the easiest South Indian breakfast with the available ingredients at your pantry .
I saw the sweet version of the same in the blog by Khaadyaa in Twitter. I modified the recipe to salty version.
When it was raining cucumbers in my kitchen garden last summer, I could not resist putting the Cucumbers to best use.
No fermentation is necessary for this dosa as the veggie will give softness to it.
I would suggest leaving it for few hours (max -4 hrs) before preparing the dosas for the best result from my experience.
you can refrigerate the remaining batter, if any and can be used with in two days.

Now lets jump to the recipe.

Course – Break fast
Cuisine – South Indian

Ingredients

Cucumber – 2 medium
Idli rice /Normal rice – 3 cups
Coconut- 1/2 cup scrapped or desiccated
Green chilly- 3 or as per your spice level
Ginger- 2 tspn
Salt – As needed.

Procedure
1. Wash and soak the rice for 2 hours.
2. Cut of the ends of cucumber and chop roughly.
3. Once the rice is soaked, add the ginger ,chilies, rice and coconut together
into a coarse paste. Add salt and collect the ground batter in a vessel.
4.Add water only if needed as the cucumber tends to release some water.
5.The batter should be slightly runny than the idli batter.
6.Heat a pan or iron skillet and Spread two ladles of batter gently.
7.Spread the batter gently without giving more pressure .
8.Add little around the dosas or even a drizzle on the top is enough.
9.Flip the dosa after a minute. Cook on both the sides till it turns golden brown
10.Enjoy with chutney or sambar.

I paired with sambar and coconut chutney.
Try out this recipe and I am sure you will love the way the cucumbers can be put to best use in Summers.