As the date to publish was nearing, I almost panicked badly that I couldn't think or decide. I also did not incline to make any "special" dish while my Ragee was hardly eating. I shared my concern with Rafeeda, and she said, "I thought you were making Cucumber Dosa" Ah! Why didn't I think of that? I made it once and making it again will be the best idea to blog too. The same day, I asked F for his suggestions and he too referred to Cucumber Dosa. Now that cannot be a coincidence! I will go with the flow...
In between all this stress, I forgot the existence of Pinterest! I had a Must Try secret board where I pin my recipes for the Globe Cooking Mad series (which is almost dead now). A quick skim through the board got my eyes on The Teal Tadjine - Henia's Kesra, an Algerian bread made with Semolina that I had mentioned in my Algerian Bradj post. Henia has shared a quick modern method of making Kesra and I made it last Thursday evening for tea time. The photoshoot was so much fun with Ragee all over the frame. 🙂 F also loved the Kesra bread which got me to the confusion which recipe to post for the challenge. LOL
I didn't want to come across as an indecisive wife so I took my old trick - Don't approach your boss with a problem, go with a suggested solution and ask for an opinion, this way we can get an introvert to talk!
Talking about Shanaz, I came across her on Google Plus posts two years ago and was silently following her blog which was earlier called Love to Cook. Her recipes were all straightforward and to my taste. I never knew how successful her blog was until I saw my cousins sharing her videos and menus! Yeah! She has a Youtube Channel and her videos are made with perfect pace, have an uncluttered background, and are focused on food, just like her blog posts - straightforward and focused.
I landed in yet another dilemma - Which recipe to post, cucumber dosa or ghee roast? Arrrggghhh...This time, I went the Bollywood way... "close your eyes and see who is appearing..." and Cucumber Dosa it is!
Cucumber Dosa | Rice and Coconut
- For the batter:
- 2 cups basmati rice (IndiaGate Classic), washed and soaked for at least 3 hours or overnight
- ¾ cup desiccated coconut soaked in ½ cup water OR 1 cup fresh grated coconut
- 2 small cucumbers, peeled and chopped roughly
- 2 to 3 green chillies, chopped roughly
- ¼ teaspoon turmeric powder
- Salt to taste
- 3 cups of water
For the crepes:
Cooking oil, a few drops for each dosa and grease the pan
- Grind the chopped cucumber, green chillies and grated coconut until smooth and transfer it into a large bowl
- Drain the soaked rice and grind in the same mixie jar till smooth. You can make it in two to three batches. You can add up to 3 cups of water to make the rice batter.
- Mix the cucumber mixture and rice batter until well combined
- Adjust the salt and keep it covered until required
- Heat a flat cast iron or non-stick dosa pan and grease the pan very lightly with oil
- Stir the batter well before scooping and pour onto the hot tawa. The usual dosa swirling does not work here for me. I pour the batter as you do for Rava Dosa. In detail:
- Keep the flame on medium to high
- Use a large serving spoon that we usually use to serve rice
- Stir the batter well and hold the bowl above the pan and scoop some and start pouring the batter from a height, starting from the corners to the inside and centre of the pan.
- Fill any large gaps with more batter
- We are aiming at keeping the dosa thin!
- Sprinkle very little oil over the dosa and cover it with a lid and cook for a minute
- Remove the lid and cook for another couple of mins or until you can flip it easily
- Flip and cook this side just for a few seconds
- Flip again, fold and transfer to the serving plate
- Reduce the flame to lowest, wipe clean the pan and get ready to repeat making the cucumber dosa as much as you need
- Serve with any chutneys or chicken or mutton curries