Taushe Dosa

Prepare the Batter

• Drain all the water from the soaked rice completely.
• Wash and grate the cucumber. Do not squeeze out its water, as this will be the liquid for grinding the batter.
• In a high-speed blender or wet grinder, combine the drained rice, grated cucumber, fresh grated coconut, and jaggery powder.
• Grind the mixture into a thick, slightly coarse batter. The consistency should be similar to that of pancake batter. Avoid adding any extra water.
• Transfer the batter to a mixing bowl. Stir in the cardamom powder and salt. Mix well until everything is evenly incorporated.

Cook the Taushe Dosa

• Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium-low heat.
• Once the tawa is hot, grease it lightly with about 1/2 teaspoon of ghee.
• Pour a ladleful of the batter onto the center of the tawa. Do not spread it too thin. Gently spread it into a small, thick circle, about 5-6 inches in diameter, similar to an uttapam.
• Drizzle a little more ghee around the edges and on top of the dosa.
• Cover the tawa with a lid and cook for 2-3 minutes on medium-low heat. The top surface will look cooked and the edges will start to lift away from the pan.
• Carefully flip the dosa using a spatula. Cook the other side for another 1-2 minutes until light golden-brown spots appear.
• Remove the dosa from the tawa and place it on a serving plate.

Serve

• Repeat the process with the remaining batter, adding ghee to the tawa for each dosa.
• Serve the Taushe Dosas immediately while they are hot and soft. They are delicious on their own and do not require any side dishes.