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Cucumber Dosa

 INGREDIENTS:

  1. Idly Rice or Raw rice, 1 cup
  2. Cooked rice, 1/2 cup
  3. Grated Coconut, 1/4 to 1/2 cup
  4. Grated Cucumber, 2 cups
  5. Fenugreek Seeds 1/2 tsp (helps fermentation)
  6. Ginger 1/2 inch
  7. Green Chilis 1-2
  8. Cumin Seeds 1 tsp 
  9. Curry Leaves 5-6
  10. Salt as required
  11. Water as needed

METHOD:

Serving Size: 4-5

Wash the raw rice thoroughly until the water runs clear. Soak it in plenty of water for 4–5 hours, or preferably overnight. Drain the soaked rice well.

Wash and grate the cucumber. Don't discard all the juice; it can be used while grinding the batter.

Add the soaked rice, cooked rice, grated coconut, cucumber, green chilis, ginger, curry leaves and cumin seeds to a blender.

Add the cucumber juice gradually until you get a thick, smooth batter.

Transfer the batter to a large bowl. Cover and leave it in a warm place to ferment for 8–10 hours or overnight.


After fermentation, add salt, then add a little water and mix until you have a pourable but slightly thick dosa batter. Cucumber dosa is generally better when the batter retains enough body to produce a soft, tender center.


Heat a non-stick tawa on medium heat. Lightly grease the tawa, then pour a ladleful of batter into the center. Spread gently into a medium-thick round. Avoid spreading it too thin, as it may tear while cooking or flipping. Drizzle a few drops of oil around the edges. Cover and cook for 2–3 minutes. When the base is golden and the top looks set, flip and cook the second side for 20-30 seconds.


Serve hot with tomato chutney, mint-coriander chutney, coconut chutney, or sambar.


NOTES:

Cucumber Dosa is a traditional Karnataka preparation with several regional and family-style variations. The basic batter is usually made with rice, cucumber and coconut, but the proportions and additional ingredients can vary. Some versions include cooked rice for a softer texture, while others use spices such as cumin, green chilies or black pepper for extra flavour. The batter may also be fermented overnight or prepared without fermentation. Feel free to adjust the ingredients to suit your taste. 









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