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+ servings
A plate of cucumber dosas on the table along with chutney by the side
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5 from 1 vote

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!
Prep Time20 mins
Cook Time40 mins
Soaking Time5 hrs
Total Time6 hrs
Course: Breakfast
Cuisine: Indian
Servings: 6 people
Calories: 234kcal


  • 2 cups idli rice or long grain rice
  • 2 medium size cucumber
  • 1 cup jaggery
  • 1 cup grated coconut
  • Salt


  • 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!



  • 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’.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


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