Spring season is here and it is time for a green theme for my recipe. A few weeks from now spring vegetables will be in full harvest mode. So here’s a Â dosa you can try as soon as you see fresh crunchyÂ cucumbers at the local grocer. A dosa with cucumber flavor! This sweet and savory dosa is very unique toÂ state of Karnataka in India. You have probably noticed by now that many of my dishes use jaggery. That’sÂ another unique nature of dishes from Udupi and cucumber dosa is no exception. You can probably try itÂ without jaggery, but I like to retain the traditional touch by keeping the original ingredients.
As the name suggests, Cucumber dosa is made with cucumber, rice and jaggery. This dosa does not need anyÂ fermentation. So it is relatively easy to prepare. Like I mentioned earlier, there are 2 variations for this dosa:Â Â With and without jaggery. For this recipe, I have listed the procedure for the version with jaggery.
The benefit with the variation with jaggery is that you do not have to prepare a separate chutney for thisÂ dosa. A light hint of ghee or butter is all you need to make it a sumptuous meal!Â But if you are really craving for chutney, try my any one of chutney recipes from my previous posts for NeeruÂ dosa, Green gram dosa.
Cucumber dosa is ready! Serve hot with ghee.