Cucumber dosa
The name suggests that the Cucumber dosa recipe is made with cucumber, rice, and jaggery.
Servings: 4
Calories: 364kcal
Equipment
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.
Nutrition
Calories: 364kcal | Carbohydrates: 45g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 115mg | Fiber: 3g | Sugar: 52g | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg