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.Â
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.Â
- 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.Â
- 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.Â
- Leftover batter stays fresh in the refrigerator for up to 3 days.
📖 Recipe
Cucumber Dosa With Jaggery
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.Â
- 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.Â
- 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.Â
- 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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Sandhya Ramakrishnan says
What a great idea to use cucumbers in dosai. A much needed post to use all the backyard cucumbers. Love the beautiful color of the dosa. Good to read about the sweet version of the dosa.
Uma Raghupathi says
Thank you Sandhya.
Archana says
Easy and delicious dosa. I knew of the savoury version but not of the sweet version of cucumber dosa. I love to make the savoury version with dosa kai but now cucumbers here I come. 😀
Uma Raghupathi says
Thank you Archana! Hope you will try this soon
Lata Lala says
I am amazed to see how a humble Cucumber is used to make great breakfast recipe, dosa out of it.
Now I know what to do with cucumbers apart from using them in salad.
Pavani says
Such an easy to make dosa recipe. I have never tried dosa with cucumber - sounds healthy and delicious, Will have to try it out some time.
Uma Raghupathi says
Thank you Pavani.
Bless my food by Payal says
What a fabulous use of cucumber. Not just a salad or drink, but now cucumber makes a heathy breakfast too. Amazing post.
Uma Raghupathi says
Thank you. Hope you will try this soon:)
Pie Rivera says
Adding this to my mom's cucumber recipe collection. She would sure love this! Thanks for sharing 🙂
Molly ~ EasycookingwithMolly says
This is a great combination with dosa - must be really delicious,
Uma Raghupathi says
Thank you Molly!
The Beauty Context says
These look so yummy! I love having cucumber in my meals because it makes everything so fresh! Awesome Recipe
Dave says
They look great and the freshness of the cucumber sounds delicious!
Ann| Cooking Maniac says
I just made lentil dosa. I had no idea tat I could make it with cucumbers. Mind Blown!!!
Candy Kage says
Interesting with coconut, great wraps.
chefbirdsong says
This looks so good and light! Perfect for Spring!
Amanda | Maple Alps says
This looks really good! I think I would like to try this - it's completely new to me, and I love trying new things!
Uma Raghupathi says
Thank you Amanda 🙂
Himani Sawhney says
I love cucumbers this looks delicious. Will surely try.
Uma Raghupathi says
Thanks Himani! Hope you will like it:)
Tess Ciarloni says
These look so good! I never knew you could make dosa with cucumbers!
Uma Raghupathi says
Thanks Tess! Yes in our village women do more experiments like this 🙂