Cucumber Dosa is a very easy and quick Indian style cucumber crepe which needs no fermentation served along with a traditional coconut chutney.
This recipe of coconut chutney is very close to my heart because this is one of those dishes which I had learned from my mother in law when I didn’t have enough knowledge and skills about the ‘real cooking’. You must be wondering as to what is meant by ‘real cooking’. It is something which we need to cook as a daily regular food apart from those fancy dishes. I have tried my luck in preparing all kinds of fancy type of food when I was a teenager from desserts to any kind of crazy snacks. But once I got married, I realized how important it is to learn those basic recipes for daily cooking.
I never saw my mother in law or my mother measuring any of the ingredients and yet they cook any dish like a pro. Sometimes I do feel that we do not need any sophisticated skills and tools for cooking a heartwarming dish. It is all about your intuition, senses and loads of love put together that makes an amazing ‘Maa ke haath ka khana’. This coconut chutney is all about that magical touch that our elders possess.
Cucumber Dosa and Coconut Chutney
A very easy and quick Indian style cucumber crepe which needs no fermentation served along with a classic coconut chutney.
Ingredients
For Cucumber Dosa
- 2 cups rice basmati or dosa rice
- 1 cup grated fresh coconut
- 1 large cucumber peeled & chopped or 2 small
- 2 green chilies or as per taste
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- Some cooking oil for greasing the pan
- 2 ½ cups of water
For Coconut Chutney (Grind to a smooth paste)
- 1 cup grated fresh coconut
- 5 dry red chilies
- 2 tablespoon roasted snack type chana dal
- 2 cloves of garlic chopped
- 5 curry leaves
- 2 teaspoon tamarind pulp or 1/4 cup tamarind soaked water
- ½ teaspoon salt
- ½ cup water for grinding adjust as needed
Instructions
- Wash and soak the rice for 2 hours.
- In a grinding jar add chopped cucumber, green chilies, grated coconut, turmeric powder, salt and water. You can grind the whole quantity in 2 or 3 batches so that it is easy to grind to a smooth batter. The batter should be so smooth that you should not be able to feel any rice grains. I used about 2 1/2 or slightly more water altogether. The batter should be of thin consistency as compared to normal idli or dosa batter. The batter does not need any fermentation.
- Heat a large non-stick pan and lightly grease with oil using a kitchen tissue. Pour a ladle full of batter (1/4 cup) on to the pan and swirl the pan around so that the batter gets evenly spread to make thin crepes.
- Cook the crepe for 2 minutes on medium heat or till the edges start to leave the sides.
- Remove from pan and cool slightly before serving as these dosas stick to each other when hot.
- Serve warm with coconut red chutney.
Video
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