non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Light, refreshing Cucumber Dosa with fresh coriander chutney – a gut-friendly, aromatic start!
A refreshing and instant South Indian crepe made with grated cucumber, rice, and coconut. This no-fermentation dosa is soft, savory, and perfect for a quick breakfast or light lunch.
Serving size: 2 dosa
A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
Serving size: 2 tbsp
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Light, refreshing Cucumber Dosa with fresh coriander chutney – a gut-friendly, aromatic start!
This mangalorean dish is perfect for snack. With 358.43 calories and 7.6g of protein per serving, it's a low-fat, low-phosphorus, low-calorie option for your meal plan.
Prepare the Rice & Cucumber: Wash the sona masuri rice thoroughly under running water. Soak it in ample water for at least 2 hours. While the rice is soaking, wash the cucumber, trim the ends, and grate it. Keep the grated cucumber along with its natural juices in a bowl.
Grind the Batter: Once soaked, drain the rice completely. Transfer the drained rice to a high-speed blender. Add the grated cucumber with its juice, fresh grated coconut, green chillies, ginger, and cumin seeds. Grind everything into a smooth, pourable batter. Start without adding any extra water. If the blender struggles, add a tablespoon of water at a time until the batter reaches a consistency similar to a standard dosa batter.
Season the Batter: Pour the ground batter into a large mixing bowl. Stir in the finely chopped coriander leaves and salt. Mix thoroughly to combine. The batter is now ready for making dosas immediately.
Cook the Dosas: Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Once hot, lightly grease the surface with oil. Pour a ladleful of batter onto the center and spread it gently in a circular motion to form a dosa. It will be slightly thicker than a paper dosa. Drizzle about ½ teaspoon of oil around the edges.
Flip and Serve: Cook for 1-2 minutes, or until the bottom turns light golden and the edges start to lift. Carefully flip the dosa and cook the other side for about 1 minute. Fold it in half and transfer to a plate. Repeat with the remaining batter. Serve hot with your favorite chutney or sambar.
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.