Cucumber Dosa With Jaggery

5 from 1 vote

The name suggests that the Cucumber dosa recipe is made with cucumber, rice, and jaggery.

Prep Time5

Cook Time40

Total Time5 40

Course: Breakfast

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 364kcal

Wash and soak the rice for 4- 5 hours
2 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.

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.