Cucumber dosa popularly known as Southekayi dosa in Kannada is a healthy and refreshing breakfast in summer made by grinding fresh cucumber with soaked rice and coconut. This traditional Mangalore, Udupi style cucumber dosa uses a natural fermentation method to makes the crepes super soft, spongy and aromatic like set dosa.
Usually this dosa is prepared using Mangalore Cucumber but I used the regular green salad cucumber that we get in Bangalore. Actually this Southekai dosa can be prepared in 2 ways. One is the instant version, where you can make the dosa as soon as you grind the batter. Another method is by fermenting the batter overnight as I have shown here.
The fermentation method gives you the super soft and spongy dosa. The texture and taste was so good. You will not get the raw smell of cucumber as we are fermenting the batter. I am sure you will love this Southekayi dosa recipe and make it often.
People in Tamilnadu, all over India and abroad can use the cucumber variety you get in your local market because the softness of this dosa is depending on the quantity of cooked rice and coconut. However please note that the final taste and smell may vary slightly based on the type of cucumber you use.
Ok, lets see how to make this yummy Cucumber dosa recipe with step by step pictures and video.
Cucumber Dosa Recipe | Mangalore Southekayi Dosa recipe
Ingredients
- 2 cups Idli rice or Dosa rice
- ½ tsp Fenugreek seeds
- 1 cup Cucumber Peeled and chopped
- 1 cup Leftover cooked rice or soaked poha
- ½ cup Grated coconut
- Salt as needed
- Water as required
Instructions
- Wash and soak rice and fenugreek seeds for 2 hours.
- Wash and peel the skin of cucumber and chop into small cubes.
- Take them in a mixer jar. Add leftover cooked rice and grated coconut.
- Grind to a smooth paste by adding water only if required.
- Add ground rice and methi seeds and grind to a smooth dosa batter consistency.
- Transfer the batter to a bowl and cover it.
- Allow it to ferment overnight or 12 hours based on the weather.
- The next morning, batter would have raised slightly.
- Add required salt and mix well
- Heat dosa pan and pour two ladleful of batter. Do not spread it.
- Make it thick like oothapam and drizzle a tsp of oil around it.
- Keep the flame low to medium and cover cook it.
- Dosa comes out spongy with hundreds of holes on it. No need to flip the dosa.
- Remove and serve hot with your favorite kara chutney or sambar.
- Note : If you are looking for recipe with step by step pictures, please scroll below.
Video
Notes
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How to make Cucumber dosa – Step by step pictures
Wash and soak 2 cups of idli rice or dosa rice along with 1/2 tsp of fenugreek seeds for 2 hours.
Wash and peel the skin of one cucumber. Chop into cubes as shown in the above picture. It comes to 1 cup. Take them in an Indian mixer jar. Add 1/2 cup of grated coconut and 1 cup of leftover cooked rice. Alternately you can use 1 cup of soaked poha / aval. Grind everything to a smooth paste.
Now add the soaked rice mixture and grind to a smooth dosa batter consistency. Add required water while grinding. Make sure you don’t more because cucumber is a water vegetable.
Transfer the batter to a vessel and cover with a lid. Ferment overnight or for atleast 12 hours based on the weather in your place.
The next morning, batter would have raised slightly. Add required salt and mix well.
Heat a dosa pan and pour 2 ladleful of batter. Do not spread. Make it thick like uthappam.
Drizzle a tsp of oil and cover cook in low to medium flame till the dosa is cooked well.
No need to flip the dosa. Just remove and serve hot with kara chutney and sambar.
Check out my other dosa varieties too.
