Thoushe Dosa

Name: Thoushe Dosa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings (2 pieces each)
Cuisine: south_indian
Ingredients: 1 cup dosa rice (or any short-grain rice); 0.25 cup poha (thick variety); 1 pcs cucumber (large, about 300g); 0.5 cup fresh coconut (grated); 0.25 cup jaggery (grated or powdered); 2 pcs green chili (adjust to taste); 1 tsp cumin seeds; 0.75 tsp salt; 3 tbsp ghee (or oil, for cooking); 0 water (for grinding, as needed)

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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.

PREP

15m

COOK

20m

SERVES

2 PIECES

372 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Soak the rice and poha
- a.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.
2
Prepare the cucumber
- a.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.
3
Grind the batter
- a.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.
4
Finalize the batter
- a.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.
5
Cook the dosas
- a.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.
6
Step 6
- a.Serve the thoushe dosa hot, either on its own or with a side of coconut chutney or butter.

PRO TIPS

What to keep in mind.

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

1
The batter should be thick. If it becomes too thin, the dosas will be hard to flip. Add a tablespoon of rice flour if needed to thicken it.
2
Adjust the amount of jaggery and green chilies to suit your preference for sweet and spicy flavors.
3
Cooking on medium-low heat is key to ensure the thick dosa cooks through evenly without burning.
4
Use fresh, juicy cucumbers for the best flavor and moisture content.
5
Since this is an instant dosa, it's best to use the batter within a few hours of preparing it.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Thoushe Dosa

For 4 servings

6 steps. 20 minutes total.

Soak the rice and poha

Prepare the cucumber

Grind the batter

Finalize the batter

Cook the dosas

Step 6

What to keep in mind.

Adapt it for your goals.

Vegan

Quick

Savory

Complete meals featuring this recipe

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