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A soft, thick dosa from the Konkan coast, made with grated cucumber, rice, and a hint of jaggery. It's a unique sweet and savory breakfast, perfect for when you need a quick, no-fermentation dosa.
Soak the rice and poha. Rinse the dosa rice and poha thoroughly under running water. Soak them together in a bowl with enough water to cover for at least 2 to 3 hours.
Prepare the cucumber. Wash the cucumber well. You can peel it or leave the skin on if it's tender. Grate the cucumber using a box grater. Do not discard the water released from it.
Grind the batter. Drain the soaked rice and poha completely. Add the drained rice-poha mixture, grated cucumber (with its water), fresh coconut, grated jaggery, green chilies, and cumin seeds to a blender jar. Grind to a thick, slightly coarse batter without adding much extra water. The consistency should be similar to uttapam batter.
Finalize the batter. Transfer the ground batter to a mixing bowl. Add salt and mix everything well. The batter is now ready to use, no fermentation is needed.
Cook the dosas. Heat a non-stick tawa or cast-iron skillet over medium heat. Grease the tawa lightly with ghee or oil. Pour a ladleful of batter onto the center and spread it gently into a small, thick circle, about 5-6 inches in diameter. Drizzle about ½ teaspoon of ghee around the edges and on top. Cover with a lid and cook on medium-low heat for 1-2 minutes, or until the top appears cooked and the base is golden brown. Flip the dosa and cook on the other side for another minute until lightly browned. Repeat the process for the remaining batter.
Serve the thoushe dosa hot, either on its own or with a side of coconut chutney or butter.
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A soft, thick dosa from the Konkan coast, made with grated cucumber, rice, and a hint of jaggery. It's a unique sweet and savory breakfast, perfect for when you need a quick, no-fermentation dosa.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 367.15 calories per serving with 4.72g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Simply replace the ghee with coconut oil or another neutral vegetable oil for cooking the dosas.
For a faster version, use 1.5 cups of fine rice flour instead of soaking and grinding rice. Mix it with all other ingredients to form a batter.
Omit the jaggery completely. Add 1 finely chopped onion and 2 tablespoons of chopped cilantro to the batter for a delicious savory version.