Cucumber Dosa

Ingredients

• 400 g (2 cups)raw rice, rinsed and soaked overnight
• 80 g (1 cup)grated coconut
• 2cucumbers, peeled and roughly chopped
• 2–3green chillies, roughly chopped
• ¼ teaspoonturmeric powder
• to tastesalt
• 710 ml (3 cups)water
• as neededcooking oil

Instructions

1. 1

   Blend cucumber mixture

   Put the roughly chopped cucumber, green chillies and grated coconut in a food processor or mixie-grinder. Blend until smooth, then transfer to a large bowl.

2. 2

   Grind the rice

   Drain the soaked rice and grind it in the same jar until smooth, working in two or three batches if needed. Add up to 710 ml (3 cups) water to make the rice batter.

3. 3

   Combine the batter

   Mix the cucumber mixture and rice batter until well combined. Stir in the turmeric and salt, then keep the bowl covered until you are ready to cook.

4. 4

   Heat the pan

   Set a flat cast-iron or non-stick dosa pan over medium-high heat. If using cast iron, you can grease it very lightly with oil and wipe the surface.

5. 5

   Pour the dosa

   Stir the batter well. Hold the bowl above the pan and use a large serving spoon to pour batter from a height, starting at the edges and moving towards the centre. Drizzle batter into any large gaps, keeping the dosa thin.

6. 6

   Cook the first side

   Drizzle a little oil over the dosa, cover the pan and cook for 1 minute over medium-high heat.

7. 7

   Finish the first side

   Remove the lid and cook for another couple of minutes, or until the dosa can be flipped easily.

8. 8

   Flip and fold

   Flip the dosa and cook the other side for a few seconds. Flip it back, fold it, transfer it to a serving container and keep it covered.

9. 9

   Clean the pan

   Turn the heat to its lowest setting and wipe the pan clean with kitchen paper before cooking the next dosa.

10. 10

    Serve the dosas

    Repeat with the remaining batter. Serve the cucumber dosas with chutney, chicken curry or mutton curry.

What is cucumber dosa?

Cucumber dosa is a Mangalorean-style, non-fermented dosa made by blending rice with cucumber, coconut and green chillies. Unlike dosa batters that are left to ferment, this batter is cooked without a fermentation stage.

Rice gives the dosa its base, while cucumber and coconut bring moisture and flavour. Pouring the batter thinly from a height helps it cook into a delicate round.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 3g protein, 26g carbs, 7g fat.

The rice supplies most of the carbohydrates, while coconut and cooking oil contribute much of the fat; the recipe provides a modest amount of protein per serving. Serve a dosa with a vegetable-rich side or chutney to round out the plate.

The batter ingredients

Soaked rice: overnight soaking softens the grains and makes them easier to grind smoothly. Drain it before blending, then add water gradually, using up to the stated amount.

Cucumber and coconut: blend these with the chillies until smooth before combining them with the rice batter. This distributes their flavour throughout each dosa.

Turmeric and salt: stir both into the combined batter. Taste and adjust the salt before cooking if you wish.

Pouring a thin dosa

Batter flow: stir the mixture before each dosa, as the ingredients can settle. Pour from above, working from the outer area towards the centre rather than spreading a thick pool.

Open gaps: fill larger bare spots with a small drizzle of batter. Keep the layer thin so it cooks through and remains easy to flip.

Managing the heat

Hot pan: medium-high heat is used to cook each dosa, while the pan should be heated before the first pour. A very light coating of oil can help prepare a cast-iron surface.

Between dosas: lower the flame to its lowest setting and wipe the pan clean with kitchen paper before pouring again. This resets the surface for the next round.

How to tell when it is ready

First side: cook covered for 1 minute, then remove the lid and continue for a couple of minutes. The dosa is ready to flip when it releases easily from the pan.

Second side: cook it for just a few seconds, then flip it back, fold and transfer it to a covered serving container.

What to serve with cucumber dosa

Chutney: serve the dosas with any chutney you like for a simple accompaniment. Their mild cucumber and coconut flavour works well alongside a more strongly flavoured curry.

Curry: chicken or mutton curry are suggested pairings. Keep cooked dosas covered while you finish the rest so they are ready to serve together.

Recipe notes & tips

• Drain the rice well after its overnight soak before grinding.
• Grind the rice in two or three batches if it does not fit comfortably in the grinder.
• Stir the batter before each dosa to keep it evenly mixed.
• Pour from a height and keep the dosa thin rather than spreading it into a thick layer.
• Wait until the first side releases easily before attempting to flip.
• Keep the cooked dosas covered as you work through the remaining batter.

Variations

• More heat: use three green chillies for a hotter batter.
• Milder batter: use two green chillies for a gentler chilli flavour.
• Chutney pairing: serve with your preferred chutney instead of curry.
• Chicken curry: serve alongside chicken curry for a more substantial meal.
• Mutton curry: pair with mutton curry as suggested in the recipe.

Common mistakes to avoid

• Skipping the soak: the rice is harder to grind smoothly; soak it overnight as directed.
• Adding all the water too quickly: add it as needed while grinding, up to 710 ml.
• Pouring a thick layer: the dosa may be harder to cook through; pour thinly from the edges towards the centre.
• Flipping too soon: wait until the dosa lifts easily from the pan.
• Leaving the pan too hot between dosas: reduce the flame to its lowest setting and wipe the surface clean before continuing.

How to store

Keep leftover dosas covered in the refrigerator and use within 2 days. Reheat in a lightly oiled pan until warm, or use a microwave; they are best served freshly cooked.

Frequently asked questions