Rinse the rice with enough water and soak it for about 2 hours.

Under running water wash the cucumber well and chop it in to big chunks. If the cucumber is mature, scoop out all seeds and discard. Otherwise you can use the seeds too.

Next, in a blender take the drained rice, cucumber and grated coconut. Grind them together to fine puree adding water as needed. Transfer it in to a wide bowl.

The neer dosa batter should be very thin in consistency, so add some more water to get it right. When the batter is ready, heat a dosa griddle.

Grease the griddle with enough oil and as it is hot enough, pour the neer dosa batter so that it covers entire griddle. Pouring the batter as thin layer over the griddle is what makes neer dosa unique. Close the lid and let the dosa cook for about few seconds. As the edges of cucumber neer dosa loosen, using flat spatula carefully fold it in half and remove from griddle.

Continue the process with rest of the batter. Cucumber dosa is ready to serve with coconut chuntey and sambar of your choice.

Tender or immature cucumber is best suited for this recipe. If using matured ones, do not forget to discard the seeds.

The cucumber has lots of water content, so I did not use water to grind.

After grinding the batter to fine puree, include water to make it thin. The consistency should be like butter milk.

I prefer Iron griddle for neer dosa, if you are using the same grease it well with edible sesame oil.

If you are finding it difficult to remove the dosa from griddle, try greasing it with sesame oil. Because this oil helps to loosen the dosa from griddle.

Resting the batter for 20 minutes makes the neer dosa softer and softer.