Tender Cucumber Dosa Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils separately for 4-6 hours.
• STEP 2.Grind the rice and lentils separately to a smooth batter.
• STEP 3.Mix the rice and lentil batter together and let it ferment overnight.
• STEP 4.Grate the tender cucumber and squeeze out the excess water.
• STEP 5.Add the grated cucumber to the fermented batter and mix well.
• STEP 6.Heat a non-stick pan and pour a ladleful of batter onto it.
• STEP 7.Spread the batter in a circular motion to make a thin dosa.
• STEP 8.Drizzle some oil around the edges and cook until golden brown.
• STEP 9.Flip the dosa and cook for a minute on the other side.
• STEP 10.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to squeeze out the excess water from the grated cucumber to prevent the dosa from becoming soggy.
• Adjust the consistency of the batter by adding water if it is too thick or by adding more rice flour if it is too thin.
• For a variation, you can add finely chopped onions, green chilies, and coriander leaves to the batter.
• To make the dosa more flavorful, you can add a pinch of cumin seeds and grated ginger to the batter.

Storage and Serving

• Tender Cucumber Dosa is best served hot and fresh.
• If you have leftover batter, you can store it in the refrigerator for up to 2 days.
• To reheat the dosa, heat a pan and place the dosa on it for a few minutes until it becomes warm and crispy again.