Thoushe Dosa

1. 1
   prep · ~240 min

   Soak the rice.

   Wash the rice well and soak it in enough water for 4 hours. Drain completely before grinding.

2. 2
   prep · ~5 min

   Prepare the cucumber.

   Peel the thoushe cucumber if the skin is thick. Remove mature seeds if needed, then chop it into small pieces.

3. 3
   mix · ~10 min

   Grind the batter.

   1.Add soaked rice, chopped thoushe cucumber, grated coconut, cumin seeds, green chili, and jaggery to a grinder.

   2.Add a little water and grind to a smooth but slightly grainy batter.

   3.Transfer the batter to a bowl and mix in the salt.

   4.Add a little more water if needed to make a pourable dosa batter.

   TIPKeep the batter medium-thin so it spreads easily but still gives a soft center.
4. 4
   rest · ~15 min

   Rest the batter.

   Let the batter rest for 15 minutes so the rice absorbs the moisture evenly.

5. 5
   fry · ~12 min

   Cook the dosas.

   1.Heat a dosa tawa over medium heat and lightly grease it with a few drops of oil.

   2.Pour a ladle of batter and spread it gently into a small to medium thick dosa.

   3.Drizzle a little oil around the edges and cook until the bottom turns light golden.

   4.Flip and cook the other side for 1 to 2 minutes until cooked through.

   TIPDo not spread this batter too thin like paper dosa; Thoushe Dosa tastes best slightly thick and soft.
6. 6
   serve · ~1 min

   Serve hot.

   Make the remaining dosas the same way and serve hot with coconut chutney or a little jaggery on the side.

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