Cucumber dosa
Here’s a dosa you can try as soon as you see fresh crunchy cucumbers at the local grocer. A dosa with cucumber flavor!
Servings: 6 people
Calories: 234kcal
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 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!
Video
Notes
- 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’.
Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 5mg | Potassium: 77mg | Fiber: 2g | Sugar: 35g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg