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A savory, instant dosa from Karnataka made with fresh cucumber and rice. These soft, lacey crepes are quick to make, require no fermentation, and are perfect for a healthy breakfast served with chutney.
Soak the Rice
Prepare the Batter
Finalize the Batter
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A savory, instant dosa from Karnataka made with fresh cucumber and rice. These soft, lacey crepes are quick to make, require no fermentation, and are perfect for a healthy breakfast served with chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 268.29 calories per serving with 4.56g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the Dosas
Serve
Add 2 tablespoons of finely chopped dill leaves (sabbasige soppu) to the batter for an authentic Karnataka flavor.
Incorporate 1/2 teaspoon of freshly crushed black pepper into the batter for a gentle, warming spice note.
Add 1/4 cup of finely grated carrot or bottle gourd along with the cucumber for extra vegetables and a slightly different taste.
Cucumber is composed of about 95% water, making this dosa an excellent way to stay hydrated. It has a natural cooling effect on the body, perfect for warm weather.
This dosa is light and easy to digest. The fiber from cucumber and the use of spices like ginger and cumin seeds can aid digestion and prevent bloating.
Made entirely from rice and cucumber, this recipe is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The rice in the dosa is a good source of complex carbohydrates, which provide a quick and sustained release of energy, making it an ideal breakfast to start your day.
One Southekayi Dosa (approximately 95g) contains around 130-150 calories, making it a light and healthy meal option. The exact calorie count depends on the amount of oil used for cooking.
Yes, it is a very healthy dish. Cucumber provides hydration and vitamins, while rice offers carbohydrates for energy. It's naturally gluten-free, light on the stomach, and requires minimal oil.
This dosa is traditionally soft and lacy. To make it slightly crispier, you can add 1-2 tablespoons of fine rice flour to the batter and cook it on a medium-low flame for a longer duration until the edges are golden and crisp.
Sticking usually occurs if the tawa (pan) is not hot enough before pouring the batter or if it's not seasoned well. Ensure the tawa is properly heated and lightly greased. For cast-iron tawas, proper seasoning is crucial.
No, it is not necessary to peel the cucumber, especially if you are using tender, organic ones. The peel contains valuable fiber and nutrients. Just wash it thoroughly before grating.
Yes, the batter can be prepared and stored in an airtight container in the refrigerator for up to 2 days. It may thicken upon refrigeration, so you might need to add a little water to adjust the consistency before making dosas.