Here's a dosa you can try as soon as you see fresh crunchy cucumbers at the local grocer.
A dosa with cucumber flavor! This sweet and savory dosa is very unique to the state of Karnataka in India.
You have probably noticed by now that many of my dishes use jaggery. That's another unique nature of dishes from Udupi, and cucumber dosa is no exception.
You can probably try it without jaggery, but I like to retain the traditional touch by keeping the original ingredients.
The name suggests that the Cucumber dosa recipe is made with cucumber, rice, and jaggery.
This dosa does not need any fermentation. So it is relatively easy to prepare. As I mentioned earlier, this dosa has two variations: With and without jaggery.
For this recipe, I have listed the procedure for the version with jaggery.
The benefit of the variation with jaggery is that you do not have to prepare a separate chutney for this dosa.
A light hint of vegan ghee or butter is all you need to make it a sumptuous meal! But if you are craving chutney, try any one of the chutney recipes from my previous posts for coconut chutney.
The method of making these dosas is almost similar to neer dosa and tastes great with the flavor of cucumber.
With this fresh flavor, it tastes good even when it is cold. That makes them a very good lunchbox option.
Tips and variations
- This dosa can be made as a sweet, spicy, or plain version. For the spicy version, replace jaggery with chilies and add cumin and coriander leaves. For the plain version, grind rice, cucumber, coconut, and salt.
- Keep the batter thick and spread the dosa with the back of the ladle, just like any dosa procedure. You could also prepare a thin batter, but the dosas will turn out a little thinner.
- Using a cast-iron Tawa/wok gives it an authentic taste, and the dosa cooks evenly in and out. Be sure to grease the pan with a little oil before pouring the dosa batter.
- Leftover batter stays fresh in the refrigerator for up to 3 days.
📖 Recipe
Cucumber dosa
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups idli rice or long grain rice
- 2 medium size cucumber
- 1 cup jaggery
- 1 cup grated coconut
- Salt
Instructions
- Wash and soak the rice for 4- 5 hours2 cups idli rice or long grain rice
- Blend it with coconut, cucumber, jaggery and water. Add salt.2 medium size cucumber, 1 cup jaggery, 1 cup grated coconut, Salt
- Make a smooth batter consistency.
- Place an Iron skillet or non-stick pan over medium heat and pour a big spoon of batter and spread around the pan. Apply a teaspoon of oil over the batter and cover the lid.
- After a few seconds, flip the dosa and continue to cook. Remove from the pan after it appears cooked on both sides.
Video
Notes
- This dosa can be made as a sweet, spicy, or plain version. For the spicy version, replace jaggery with chilies and add cumin and coriander leaves. For the plain version, grind rice, cucumber, coconut, and salt.
- Keep the batter thick and spread the dosa with the back of the ladle, just like any dosa procedure. You could also prepare a thin batter, but the dosas will turn out a little thinner.
- Using a cast-iron Tawa/wok gives it an authentic taste, and the dosa cooks evenly in and out. Be sure to grease the pan with a little oil before pouring the dosa batter.
- Leftover batter stays fresh in the refrigerator for up to 3 days.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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sapana says
Wow cucumber dosa is new for me but I am sure it must have tasted divine in the dosa with chutney. Love the beautiful color cucumber gave to the dosa.
Padma Veeranki says
Healthy, delicious and easy to make...can't ask for more!! Simplicity at its best!! Also great to know about the sweet version of the dosa. Awesome share!!
Uma Raghupathi says
Thank you Padma 🙂
Jagruti's Cooking Odyssey says
I have never seen cucumber dosa, sounds so delicious and tasty. Thanks for sharing this unique recipe with us.
Uma Raghupathi says
Hopefully you will try this soon. Thank you Jagruti.