Sweet Cucumber Dosa | Mangalorean Dosa Recipe
Sweet Cucumber Dosa is a quick and easy-to-make Mangalorean-style dosa recipe prepared using rice batter with cucumber and jaggery. This Konkani dosa can be served for breakfast or an evening snack.
Servings: 10
Calories: 125kcal
Equipment
- Dosa tawa
Ingredients
- 1 cup Dosa rice or any medium-grained rice like sona masuri.
- ¼ cup Grated coconut fresh, frozen, or dry
- 1 cup Grated cucumber
- ½ cup Jaggery
- ¼ to ½ cup Water, approx to grind batter
- Salt, to taste
- Desi ghee to cook dosa Use coconut oil for a vegan version.
Instructions
Cucumber dosa batter.
- Wash and soak the rice in water overnight. In this way, you can make the batter immediately in the morning on a busy day. (This dosa requires just 1 hour of soaking. Instead of waiting to make breakfast, we recommend soaking it overnight.)1 cup Dosa rice
- Drain the soaked rice. Add it to a blender or mixie and grind it to a smooth paste along with grated coconut and ¼ to ½ cup water.¼ cup Grated coconut, ¼ to ½ cup Water, approx
- Transfer the batter to a pot. To this, add grated cucumber, jaggery, pinch of salt, and mix well.1 cup Grated cucumber, ½ cup Jaggery, Salt, to taste
- Cucumber and jaggery both leave some water. So try to make a medium-thick batter that has a consistency between regular dosa and crepe.
How to cook sweet cucumber dosa?
- Heat a non-stick pan on medium flame. Pour a laddle full of batter and try to spread it to form a thin dosa. Drizzle desi ghee or coconut oil for a vegan version.Desi ghee to cook dosa
- Cover with lid and cook on medium flame. When the bottom turns golden, drizzle ghee, flip, and cook on the other side on medium-high flame until some golden spots appear.
- Serve with ghee, butter, or honey, and a cup of Indian chai tea or filter coffee enjoy.
Notes
- Because jaggery is added to the batter, cook the dosa first on medium flame till it's cooked on one side, then switch the flame to medium-high and cook on the other side. Otherwise, the dosa may remain uncooked and turn black if cooked on high flame.
- If you are not able to spread the batter, then adjust the batter consistency by adding a little extra water. Make sure you do not make it runny, too, as it will be difficult to cook dosas.
- Love crispy caramelized texture? Then, cook this dosa on a medium flame for an extra 2 minutes. It tastes fantastic.
- Coconut is optional, but adding it gives traditional flavor and makes dosa soft. You can use dry, fresh, or frozen and can add up to ½ cup.
- To handle dosas easily, always cook cucumber dosa on a non-stick pan.
- Any leftover batter can be stored in the refrigerator and used for the next 2 to 3 days.
- You can also cook mini dosa from the same batter.
- If using a young cucumber, you do not have to peel. Peel the mature cucumber with thick skin and trim off the ends, or else it may turn your batter bitter.
Nutrition
Calories: 125kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.3mg