A dosa with cucumber flavor! This sweet and savory dosa is very unique to the state of Karnataka in India. You have probably noticed by now that many of my dishes use jaggery. That’s another unique nature of dishes from Udupi, and cucumber dosa is no exception. I agree to be sent email.
You can probably try it without jaggery, but I like to retain the traditional touch by keeping the original ingredients. The name suggests that the Cucumber dosa recipe is made with cucumber, rice, and jaggery. This dosa does not need any fermentation. So it is relatively easy to prepare. As I mentioned earlier, this dosa has two variations: With and without jaggery. For this recipe, I have listed the procedure for the version with jaggery. The benefit of the variation with jaggery is that you do not have to prepare a separate chutney for this dosa. A light hint of vegan ghee or butter is all you need to make it a sumptuous meal! But if you are craving chutney, try any one of the chutney recipes from my previous posts for coconut chutney. The method of making these dosas is almost similar to neer dosa and tastes great with the flavor of cucumber. With this fresh flavor, it tastes good even when it is cold. That makes them a very good lunchbox option.
Tips and variations
This dosa can be made as a sweet, spicy, or plain version. For the spicy version, replace jaggery with chilies and add cumin and coriander leaves. For the plain version, grind rice, cucumber, coconut, and salt. Keep the batter thick and spread the dosa with the back of the ladle, just like any dosa procedure. You could also prepare a thin batter, but the dosas will turn out a little thinner. Using a cast-iron Tawa/wok gives it an authentic taste, and the dosa cooks evenly in and out. Be sure to grease the pan with a little oil before pouring the dosa batter. Leftover batter stays fresh in the refrigerator for up to 3 days.
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