Cucumber Dosa

Are you tired of the same old breakfast options and looking for a delicious twist to start your day? Try cucumber dosa! This unique and refreshing take on the traditional dosa is packed with flavour and nutrients. Made with seasonal cucumber, rice, and a medley of aromatics, this thin crispy dosa does not require fermentation et al. So let me share how to make this easy cucumber dosa that will become your new favourite breakfast!

This homely Mangalorean non-fermented dosa recipe is made with rice, coconut and cucumber. You can serve these with any chutney or enjoy spicy chicken curry like us!

INGREDIENTS

There is no fermentation required to make this cucumber dosa just like Malabar rice crepes.

• basmati rice
• grated coconut
• cucumber
• green chillies
• turmeric powder
• water
• salt
• cooking oil

HOW TO MAKE MANGALORE CUCUMBER DOSA?

• Prepare the batter by grinding the ingredients with water until fine. I first processed cucumber, coconut, green chillies and removed them before processing the drained rice in batches. Mix them well and season with salt. The consistency of this dosa batter is thin similar to Ari dosha or neer dosa.
• Once the batter is ready, you can make the dosas in hot cast iron or a non-stick flat pan. Pour a thin layer of batter on a hot pan and drizzle some oil.
• Cover and cook on medium for 1 to 2 minutes. Open and cook until you can flip the crepe easily. Use a thin-edged turner to flip these dosas.
• Remove and keep covered until ready to serve. Repeat with the remaining batter.
• Make sure to reduce the heat to lowest, wipe clean the pan before you pour the nest dosa.

SUBSTITUTIONS

• basmati rice: You can use any raw rice for this recipe. Avoid par-boiled rice.
• grated coconut: Though I love freshly grated coconut, you can use frozen grated coconut or desiccated coconut. Make sure to defrost the frozen coconut completely before using it. And make sure to rehydrate the desiccated coconut by soaking it in equal parts of water.
• cooking oil: I prefer coconut oil for this recipe but you can use any cooking oil.

EQUIPMENT

You will find pans being sold as dosa pans but if you already have a flat non-stick pan or a cast iron pan, that will do. I would also recommend a thin-edged turner to be able to flip or remove the dosa from the pan.

STORAGE

Cucumber dosa can stay covered in the room temperature for a day. You can refrigerate any leftovers in a container for not more than 5 days. Reheat by steaming covered or microwave for 30 seconds.

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Cucumber Dosa

This homely Mangalorean non-fermented dosa recipe is made with rice, coconut and cucumber. You can serve these with any chutney or enjoy spicy chicken curry like us!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Breakfast, Main Course

Cuisine: Indian, South Indian

Keyword: cucumber recipes, instant dosa recipe

Servings: 15 dosa

Author: Famidha Ashraf

Ingredients

For the batter:

• 2 cups raw rice rinsed and soaked overnight
• 1 cup grated coconut
• 2 cucumber peeled and chopped roughly
• 2 to 3 green chillies chopped roughly
• ¼ teaspoon turmeric powder
• salt to taste
• 3 cups water

For the crepes:

• cooking oil

Instructions

Prepare the Batter

• To a food processor or mixie-grinder, add the roughly chopped cucumber, green chillies and grated coconut. Process until smooth and then transfer it into a large bowl.
  1 cup grated coconut, 2 cucumber, 2 to 3 green chillies
• Drain the soaked rice and grind in the same mixie jar until smooth. You can do this in two to three batches. You can add up to 3 cups of water to make the rice batter.
  2 cups raw rice, 3 cups water
• Mix the cucumber mixture and rice batter until well combined. Add turmeric powder and salt. Keep it covered until required.
  ¼ teaspoon turmeric powder, salt to taste

Prepare the dosa:

• Heat a flat cast iron or non-stick dosa pan on medium to high heat. You may very lightly grease the cast iron pan with oil and wipe it off.
• Use a large serving spoon that we usually use to serve rice. Stir the batter well and hold the bowl above the pan. Scoop some batter and start pouring from a height, starting from the corners to the inside and centre of the pan. Fill any large empty gaps with a drizzle of batter. Remember to keep the dosa thin!
• Drizzle a little oil over the dosa, cover with a lid and cook for a minute on medium-high.
  cooking oil
• Remove the lid and cook for another couple of mins or until you can flip it easily.
• Flip and cook the other side just for a few seconds. Flip again, fold and transfer to the serving container and keep them covered.
• Reduce the flame to lowest, wipe clean the pan with kitchen paper and get ready to repeat making the cucumber dosa with the remaining batter.
• Serve cucumber dosa with any chutney or chicken or mutton curry.

I had never heard of cucumber dosa until I saw it on Shanaz's blog. This post was part of the MFB Challenge which was to cook and share a recipe from a fellow food blogger. Shanaz is from Mangalore and has many family recipes on her blog and Youtube.