Here we are again, me and my breakfast dosa with lot of grated cucumber, few green chillies and little cumin in it, accompanied by a side dish….a hungry mouth and ugh…This reunion with me and cooking could not get any happier.
This cucumber savory dosa is really good and surprisingly easy. And the best part is it is cumin flavored, savory and also it is likely that no one would go wrong while making this. Having said that I can foresee only one stage that one should get hold of is consistency of batter.
Because it’s cucumber savory dosa dear friends…which means lots of water content. You cannot make the batter water like consistency and mess yourself while pouring and spreading the same on griddle. So I would encourage you to use little water to grind the soaked rice with coconut and chillies. Later when you include cucumber shreds, the batter automatically turns to thin, pour-able consistency. If it it’s not, then you are free to add some water to bring it to right consistency. So no MESS….
While the cucumber dosa is still on griddle cooking to golden brown perfection, the flavors just take the things to the next level. Thank you awesomeness.
Ingredients
- Raw rice- 1 cup
- Grated coconut- 1 cup
- Tender cucumber- 2 to 3 nos.
- Cumin seeds- 1 tsp
- Green chillies- 3 nos.
- Salt- 1 tsp
Instructions
- Wash the soak raw rice in enough water for about 1 to 2 hours.
- Rinse the soaked rice once again and put it in a mixer jar. Add coconut and green chillies too. Grind everything together to fine batter adding little water for ease of grinding. Transfer it to a wide bowl.
- When the batter is ready, cut the cucumber in to half vertically. Scoop out all the seeds from it. Then grate this cucumber rind using a grater.
- Now combine grated cucumber and cumin seeds with batter in the bowl. Now adjust consistency of the batter by adding some water. You should be able to pour and spread the batter on griddle.(No fermentation required).
- Heat a dosa griddle smearing little oil on it. When it is hot enough, pour a ladle full of dosa batter and spread it with the back of ladle in circular motion. When one side is cooked to golden brown, using a flat ladle loosen and remove it from griddle. Repeat the process with rest of the batter.
- Cucumber savory dosa is ready to serve with green chutney and tiffin sambar.
- Do not add too much water while grinding the soaked rice because when combined with cucumber the batter becomes thin. You can adjust consistency later by adding water only if needed.
- Choose tender and bitter-less cucumber for this dosa. You can peel the skin off too, but l like cucumber with skin. It makes the dosa colorful as well.
- I have used my iron griddle for making dosa, you can use non-stick too.
- Cook the dosa in medium flame and it's not necessary to cook the other side.
- You can relish it with any side dishes of your choice.
Great recipe! Can we use regular sona massuri rice instead of dosa rice?
Madhavi, You can use regualar sona massuri rice too
Very informative, good to have such a site which provide details about delicious food.
Thank you Mr. Puroshothama.
you can grind cucumber together, also add jaggery instead of chillies
It becomes sweet cucumber dosa, eat with ghee