Cucumber Dosa
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Grind the Batter: Once soaked, drain the rice completely
- a.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.
- 3
Season the Batter: Pour the ground batter into a large mixing bowl
- a.Stir in the finely chopped coriander leaves and salt. Mix thoroughly to combine. The batter is now ready for making dosas immediately.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, tender cucumbers as they have more moisture and a milder taste.
- 2The batter consistency is key. It should be pourable but not watery. If too thick, add a little water; if too thin, add a tablespoon of rice flour.
- 3Cook on a medium-hot tawa. If it's too hot, the batter will cook instantly and won't spread properly. If it's not hot enough, the dosa will be pale and soft.
- 4These dosas are best served immediately as they can lose their texture and become chewy upon cooling.
- 5Do not let the batter sit for too long after adding salt, as the cucumber will release more water, making the batter thin.
Adapt it for your goals.
Spicy
Add 1-2 more green chillies or a ½ teaspoon of black pepper powder to the batter for extra heat.
VegetableVegetable
Mix in ¼ cup of finely grated carrot or finely chopped onion into the batter before making the dosas for added texture and nutrition.
HerbaceousHerbaceous
Incorporate 1 tablespoon of chopped mint leaves or curry leaves along with the coriander for a different flavor profile.
CrispyCrispy
For a crispier texture, add 2 tablespoons of fine semolina (rava) or rice flour to the batter and let it rest for 10 minutes before making the dosas.
Why this is on our healthy list.
Promotes Hydration
Made with fresh cucumber, which is over 95% water, this dosa is an excellent way to help keep your body hydrated, especially in warm weather.
Aids in Digestion
The inclusion of ginger and cumin seeds helps stimulate digestion and can prevent indigestion. The fiber from cucumber and coconut also supports a healthy gut.
Provides Instant Energy
The base of rice provides complex carbohydrates, which are a primary source of energy for the body, making this a great breakfast option to start your day.
Naturally Gluten-Free
This recipe uses only rice and no wheat flour, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Frequently asked questions
Yes, Cucumber Dosa is a relatively healthy dish. Cucumber provides hydration and vitamins, while rice offers carbohydrates for energy. It's light on the stomach, low in fat (if cooked with minimal oil), and easily digestible. It's also naturally gluten-free.