Cucumber dosa recipe

Ingredients

• 2cucumbers
• 570 g (3 cups)idli rice
• ½coconut, grated
• 3green chillies
• 2pieces of ginger
• to tastesalt

Instructions

1. 1

   Soak the rice

   Rinse the idli rice and soak it for at least 2 hours.

2. 2

   Chop cucumber

   Cut off the cucumber ends and roughly chop the cucumbers.

3. 3

   Drain the rice

   When the rice has soaked, drain it thoroughly.

4. 4

   Grind the batter

   Grind the chopped cucumber, ginger, green chillies, drained rice and salt together, leaving the mixture slightly coarse.

5. 5

   Adjust the water

   Add a little water only if needed, as the cucumber releases moisture.

6. 6

   Check consistency

   The batter should be a little thinner than idli or dosa batter.

7. 7

   Spread the dosa

   Heat a tawa and spread 2 ladles of batter over it. Drizzle a very small amount of oil on top.

8. 8

   Cook both sides

   Flip the dosa and cook the other side, allowing about 1 minute per side.

9. 9

   Use oil sparingly

   Oil is optional; add it only if needed, and do so after spreading the batter.

What is cucumber dosa?

Dosa is a South Indian pancake, commonly made from rice-based batter and cooked on a hot, flat griddle. This version blends cucumber into the rice rather than relying on a fermented batter.

Cucumber dosa: the cucumber brings moisture and a mild flavour, while coconut, green chilli and ginger add richness and savoury warmth. The batter is kept slightly coarse for a more rustic texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 3g protein, 23g carbs, 3g fat.

The rice is the main source of carbohydrate, while coconut contributes most of the fat; rice and coconut provide some protein, too. Pair a dosa with a protein-rich accompaniment such as yoghurt or dal, plus vegetables, for a more balanced plate.

The ingredients that matter

Idli rice: soaking softens the grains so they can be ground into batter. Drain it well before blending to keep the mixture from becoming unnecessarily watery.

Cucumber and coconut: cucumber supplies much of the batter’s liquid, so add extra water cautiously. Grated coconut gives the dosa a fuller flavour and softer interior.

Getting the batter right

Coarse grind: stop blending when the rice is broken down but the batter still has a little texture. A completely smooth paste will give a different result.

Water: blend the ingredients first, then decide whether more water is needed. Aim for batter that is slightly runnier than idli or dosa batter so it can be spread on the tawa.

Cooking on the tawa

Hot surface: heat the tawa before adding the batter so the dosa begins cooking as soon as it is spread. Use about 2 ladles for each one, as directed.

Small amount of oil: drizzle it over the batter after spreading, and use only as much as needed. Cook for about 1 minute on each side, flipping once.

Serving suggestions

Serve the dosas hot, while their edges are freshly cooked. Coconut chutney or a simple vegetable accompaniment works well alongside their mild cucumber flavour.

If cooking several at once, serve each batch as it comes off the tawa or keep finished dosas covered while you cook the rest.

Timing and preparation

Soaking time: the rice needs at least 2 hours in water, so plan ahead; this is longer than the stated 20-minute total time. The hands-on steps are brief once the rice is soaked.

Batch cooking: the recipe makes 20 dosas, so allow time to cook them in batches. Keep the unused batter nearby and stir it before spreading if liquid separates.

Recipe notes & tips

• Soak the rice for at least 2 hours to make grinding easier.
• Drain the rice thoroughly before adding it to the grinder.
• Hold back extra water until you have blended the cucumber with the rice.
• Keep the grind slightly coarse rather than blending to a smooth paste.
• Spread the batter on a properly heated tawa for more even cooking.
• Use only a small drizzle of oil, adding it after the batter is spread.

Variations

• Milder chilli: use fewer green chillies for a gentler flavour.
• More coconut: add a little extra grated coconut for a richer batter.
• Fresh herbs: blend in coriander leaves for a fresh, herbal note.
• Spiced batter: add a pinch of cumin when grinding for a warm, earthy flavour.
• Crisper edges: spread the batter in a thinner layer and cook until the surface looks set before flipping.

Common mistakes to avoid

• Adding too much water: cucumber releases liquid; blend first and add water a little at a time.
• Skipping the soak: the rice may be difficult to grind evenly; soak it for at least 2 hours.
• Leaving water in the rice: excess liquid can make the batter too thin; drain it thoroughly.
• Grinding too finely: a smooth batter loses the intended coarse texture; stop while it is slightly grainy.
• Flipping too soon: the dosa may tear; give each side about 1 minute to cook.
• Adding oil too early: drizzle it after spreading the batter, as directed.

How to store

Refrigerate leftover batter in a covered container and use it within 1–2 days. Cooked dosas are best fresh; refrigerate any leftovers for up to 2 days and reheat on a warm tawa until hot.

Frequently asked questions