Southekayi Dosa

Name: Southekayi Dosa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 1 pcs cucumber (medium, preferably tender with soft seeds, grated with peel); 1.5 cup rice flour; 0.25 cup sooji (fine semolina); 0.25 cup fresh coconut (grated); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 8 pcs curry leaves (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp salt; 0.5 tsp cumin seeds; 4 tbsp oil (for roasting dosas); 0.75 cup water (for grinding coconut, adjust as needed for batter)

RATING

4.3/5(28)

TASTE SCORE

7/10

Soft, porous dosas with a delicate crunch from grated cucumber. A Karnataka specialty that needs no fermentation, making it a perfect instant breakfast. The natural sweetness of cucumber blends beautifully with fresh coconut and green chilies, best enjoyed with coconut chutney and a smear of homemade butter.

PREP

10m

COOK

20m

SERVES

1 PIECE

204 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Grate the cucumber and make the coconut paste.
1.Wash the cucumber well and grate it with the peel on. Set aside in a bowl. The cucumber releases water, so do not drain it.
2.In a mixer grinder, add grated coconut, green chilies, ginger, cumin seeds, and curry leaves with 2-3 tablespoons of water. Grind to a coarse paste.
TIPChoose a tender cucumber with soft seeds. If the cucumber is mature with hard seeds, scoop out the seed core before grating.
mix · ~5 min
Make the dosa batter.
1.In a large mixing bowl, combine rice flour, sooji, grated cucumber with all its water, the ground coconut paste, chopped coriander leaves, and salt.
2.Mix well with your hands for a minute to combine everything evenly.
3.Add water gradually to make a smooth batter. The consistency should be slightly thinner than regular dosa batter, like a pouring cream. The cucumber will release more water as it sits.
TIPThe batter should be pourable but not runny. It thickens slightly on standing, so keep it a touch thinner than you think you need.
prep · ~5 min
Rest the batter.
Let the batter rest for 5 minutes. This allows the sooji to absorb moisture and the flour to hydrate. Stir once before making dosas. The batter needs no fermentation.
prep · ~2 min
Heat the dosa tawa.
Place a dosa tawa or flat griddle on medium-high heat. Once hot, sprinkle a few drops of water — they should sizzle and evaporate immediately. Wipe the tawa with an oiled paper towel or a halved onion to create a non-stick surface.
TIPA properly heated tawa is crucial. If it's not hot enough, the batter will stick. If it's too hot, the dosa will burn before it cooks through.
fry · ~4 min
Cook the Southekayi Dosa.
1.Pour a ladleful of batter (about ½ cup) in the center of the hot tawa. Using the back of the ladle, spread it in a circular motion into a thin dosa about 8 inches wide. Do this gently — the batter has grated cucumber and won't spread as evenly as regular dosa batter.
2.Drizzle about ½ tablespoon of oil around the edges and a few drops in any holes or gaps on the surface.
3.Cook on medium heat for about 2 minutes until the underside is golden and the edges start lifting.
4.Flip the dosa carefully and cook the other side for another minute until golden spots appear. Press gently with the spatula to ensure even browning.
TIPSouthekayi dosa is delicate when flipping. Use a wide flat spatula and flip confidently in one motion. If it tears, don't worry — just press it back with the spatula.
fry · ~14 min
Repeat with remaining batter.
Stir the batter once before each dosa. Repeat the process, wiping the tawa with an oiled cloth between dosas to keep the surface clean and non-stick. You should get 8 medium dosas.
TIPThe batter may thicken as it sits because sooji absorbs moisture. Stir in a splash of water if needed to maintain the pourable consistency.
serve
Serve the dosas hot.
Stack the dosas on a plate or serve them straight off the tawa. Best enjoyed immediately with coconut chutney and a dollop of fresh butter.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a tender cucumber with soft, undeveloped seeds for the best texture and moisture balance in the batter.
2
Do not squeeze or drain the grated cucumber — its natural water is key to the batter's hydration and softness.
3
Grind the coconut-chili paste to a coarse texture, not a smooth puree, to keep the dosa porous and slightly crunchy.
4
Mix the batter with your hands for a minute to help the rice flour and sooji hydrate evenly without lumps.
5
The batter thickens as it rests; stir in a splash of water between dosas to keep it pourable.
6
Flip the dosa in one confident motion using a wide flat spatula — the cucumber makes it delicate.
7
Serve immediately hot from the tawa; these dosas lose their signature soft-crisp texture if they sit too long.

RECIPE VARIATIONS

Adapt it for your goals.

vegan variation

Vegan variation

Replace the butter with a dairy-free spread or skip it entirely. The dosa itself is vegan as written (no milk, eggs, or yogurt in the batter), so it's naturally plant-based.

low oil variation

Low-oil variation

Cook the dosa on a well-seasoned non-stick tawa with just a spray of oil, or use a paper towel dipped in oil to lightly grease the pan instead of drizzling. This reduces oil usage while still achieving a golden crust.

spicy variation

Spicy variation

Add 1-2 extra green chilies or a pinch of red chili flakes to the coconut paste for a fiery kick. This suits those who enjoy a spicier breakfast dosa.

herb variation

Herb variation

Mix in 1 tablespoon of finely chopped mint or dill along with the coriander leaves for a refreshing herbal twist that complements the cucumber.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Hydrating Cucumber

Cucumbers are naturally high in water content, which helps keep the body hydrated and aids digestion in this instant dosa.

✓

Grain-Free Fermentation

Since this recipe uses no urad dal or fermented batter, it is lighter on the stomach and suitable for those who find fermented foods hard to digest.

✓

Fresh Coconut for Healthy Fats

Grated coconut provides medium-chain triglycerides (MCTs) that support energy and satiety, along with a subtle sweetness without added sugar.

✓

Curry Leaves & Ginger for Digestion

Curry leaves and ginger are traditionally used in Indian cooking to support digestion and reduce bloating, making this dosa a gentle breakfast option.

QUESTIONS?