Cucumber Dosa Recipe | Mangalore Southekayi Dosa recipe
Cucumber dosa recipe in Mangalore style for breakfast and dinner. Ideal for summer season.
Servings: 3 people
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
Make sure to add water only when required because if the batter becomes watery, dosa becomes flat and thin while making.
For variations, you can grind green chilli, hing, ginger and salt to make a spicy version. After grinding, you can make dosa instantly adding a pinch of cooking soda.
I will try to post the instant cucumber dosa version soon.