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.
As the name suggests, 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. Like I mentioned earlier, there are 2 variations for this dosa: 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 vegan butter is all you need to make it a sumptuous meal! But if you are really craving for 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 of Cucumber dosa
- 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 just 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.
If this recipe interests you, look for similar recipes in my blog such as the
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Here are the recipe details….
- 2 cups idli rice or long grain rice
- 2 medium size cucumber
- 1 cup jaggery
- 1 cup grated coconut
- Wash and soak the rice for 4- 5 hours
- Blend the soaked, drained rice with water into a smooth batter. Pour the batter into a bowl and set aside.
- Now blend the coconut, cucumber, jaggery, salt, and water to a smooth consistency.
- Add this to the rice batter and mix well. If required add a little water.
- Place an iron skillet or non-stick pan over medium heat. When the pan is hot, pour a big spoon of batter and spread it around the pan, cover with a lid.
- After a few seconds, apply a teaspoon of oil over the dosa.
- Flip the dosa and continue to cook. (optional step).
- Remove from the pan when it appears cooked on both sides.
- Cucumber dosa is ready to serve with vegan butter or avocado oil and paired with chutney!
- You can always reduce the jaggery amount to suit your preference.
- While blending the ingredients, add the required amount of water gradually.
- If the batter turns out too watery, add rice flour to thicken a little or prepare a thin dosa just like you prepare ‘neer dosa’.
YOUR OWN NOTES
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