Cucumber Dosa | Healthy South Indian Breakfast Recipe (2024)

Cucumber Dosa or Cucumber Pancakeis a very easy-to-make, healthy breakfast recipe prepared using rice and cucumber. This dosa recipe is vegan and gluten-free.

About the recipe

Cucumber dosa is a variation of the popular Mangaloreanneer dosarecipe. The dosa batter does not require any fermentation. Cucumber dosa is a popular recipe from Konkani cuisine known as taushe polo or tausali (thousali) in Konkani. Taushe means cucumber. It is called Southekayi dose in Kannada.

I have used the green cucumbers that are available worldwide. You can even use Mangalore cucumber (southekayi), zucchini, Lebanese, Persian Japanese cucumbers, or small baby cucumbers. All works fine for the recipe.

Serve cucumber dosa alone or with anychutneyvariety or honey, or even butter orghee.

This dosa remains soft for a long time, so also one of the bets recipes for your mid-day snack or lunchbox.

Ingredients for Cucumber Dosa

• 1cupRaw rice
• 1Cucumber, medium-sized
• ¼cupCoconut, grated (optional)
• 2Green chilies, finely chopped
• 1inchGinger, grated
• Salt to taste
• Vegetable oil or Coconut oil for cooking dosa.

How to make Cucumber Dosa

• Wash and soak rice in water for atleast 30 minutes to 2 hours. You can even soak it overnight.(Check the tip section below)
• Drain the water and grind the rice in a mixie or blender along with the coconut adding little water to form a thick, smooth paste. Do not add too much water while grinding.

Making of the dosa batter

• Wash the cucumber and grate it if needed.
• Add this grated cucumber to the ground rice paste and grated ginger and green chilies.
• Add the salt and mix well.
• The batter should be of medium-thick consistency. The cucumber leaves the water, so if you feel the batter is too thick and cannot spread, only then add water. (Batter is perfect if you can spread it smoothly on the tava)

How to cook dosa?

• Heat non-stick tava / skillet on medium flame. This dosa is easier to cook on a non-stick pan.
• Pour laddle full of batter and spread very lightly in a circular motion. Drizzle oil.
• Cover this with a lid and cook till the base turns golden brown, for about 2 - 3 minutes. You have to cover it with a lid to prevent the dosa from drying out on top.
• Then flip and cook on another side for 30 seconds.
• Repeat the process for the remaining batter.
• Cucumber Dosa is now ready. Serve hot, and enjoy.

Pro Tips:

• If you are a working woman and want to prepare the dosa immediately, you can even soak the rice in water overnight.
• Add more rice flour if you find it difficult to cook or flip the dosa or if the batter becomes too thin. You can even cook small mini dosas.
• You can add jaggery (gur) or brown sugar to the batter, skip green chilies and ginger, and prepare sweet cucumber dosa.
• I have not peeled the skin of cumber in my recipe. It's optional. Young tender cucumbers taste good with skin on.
• You can keep the batter at room temperature for 3 hours. After that, I recommend keeping it in the refrigerator to avoid it from turning sour.
• Pour the batter and spread gently else it may stick to your laddle.
• You can use any variety of raw rice to make this dosa.
• You can skip the grating and grind cucumber and green chilies with rice, and the dosa will still taste great and different.

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