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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.
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.
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 336.67 calories per serving with 6.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Add 1-2 more green chillies or a ½ teaspoon of black pepper powder to the batter for extra heat.
Mix in ¼ cup of finely grated carrot or finely chopped onion into the batter before making the dosas for added texture and nutrition.
Incorporate 1 tablespoon of chopped mint leaves or curry leaves along with the coriander for a different flavor profile.
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.
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.
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.
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.
This recipe uses only rice and no wheat flour, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
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.
One serving of two Cucumber Dosas contains approximately 280-320 calories, depending on the amount of oil used for cooking. It's a moderately low-calorie meal suitable for breakfast or a light lunch.
Yes, while Sona Masuri is ideal, you can use any short to medium-grain raw rice like Idli rice or even regular white rice. Avoid using basmati or other long-grain rice as it can alter the texture.
It's best to make the dosas immediately after preparing the batter. Since it contains salt and cucumber, the batter will become watery if left to sit for a long time. If you must prepare ahead, grind the batter without salt and store it in the refrigerator for up to a day. Add salt and coriander just before cooking.
Sticking usually happens for two reasons: the pan (tawa) is not hot enough, or it's not seasoned well. Ensure your tawa is heated over medium heat until a drop of water sizzles and evaporates instantly. If using a cast-iron pan, make sure it is well-seasoned.