Cucumber Dosa

Cucumber dosa is a refreshing twist on the traditional Indian fermented crepe. This innovative recipe incorporates grated cucumber into the fermented rice and lentil batter, creating a light, crispy, and flavorful dosa perfect for a warm day or a healthy breakfast option.

Ingredients

• 1 1/2 cups long grain rice
• 1/2 cup split black gram (urad dal)
• 1/2 teaspoon methi seeds
• 1/4 teaspoon yeast
• 1/2 teaspoon salt
• 1/4 cup grated coconut (fresh or dried)
• 2 tablespoons yogurt
• 1 medium cucumber, peeled, grated and drained
• 1/4 teaspoon asafoetida
• 1 tablespoon oil
• Chutney or sambar for serving (optional)

Instructions

Rinse the rice, urad dal, and methi seeds together and soak them in water for at least 4-5 hours or overnight. Drain the water and grind the mixture into a smooth paste using a blender or grinder.

Add yeast, salt, grated coconut, and yogurt to the ground mixture and blend well.

Let the mixture ferment in a warm place for 12-15 hours or overnight. Once the mixture has fermented, add the grated cucumber, asafoetida, and a pinch of salt to the batter.

Mix well to combine.

Heat a non-stick pan or dosa tava over medium heat. Pour a ladle of the batter onto the pan and spread it evenly to form a circle.

Drizzle a few drops of oil around the dosa and cook for 1-2 minutes, until the edges start to curl and the surface is dry.

Loosen the dosa with a spatula and flip it over. Cook for another minute, until the other side is golden brown.

Repeat with the remaining batter to make more dosas.

Serve the cucumber dosas hot with your choice of chutney or sambar.

Notes

Use short-grain rice for a softer dosa, but long-grain rice works too.

You can also use idli rava instead of rice for a more traditional dosa texture.

If using dried coconut, soak it in water for a few minutes to rehydrate before adding it to the mixture.

Adjust the amount of yeast according to the temperature and humidity of your area – more yeast in cooler temperatures and less in warmer temperatures.

You can skip the yeast altogether if you want a non-fermented dosa, but the fermentation process helps to break down the rice and lentils.

You can also add some chopped cilantro or scallions on top of the dosa for extra flavor.

Cucumbers with a higher water content might make the batter too thin, so try to use a cucumber that’s not too watery.

If the dosa starts to stick to the pan, add a few drops of oil or water to prevent it from sticking.

You can store leftover dosa batter in an airtight container in the fridge for up to 3 days or freeze it for up to a month.

Nutrional Value

• Energy: 220 kcal
• Protein: 4g
• Fat: 2.5g
• Saturated Fat: 0.5g
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 2g
• Sodium: 200mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 25% of the DV
• Calcium: 10% of the DV
• Iron: 15% of the DV
• Potassium: 20% of the DV