Cucumber dosa is an instant dosa which does not require any fermentation. This dosas comes handy to prepare for morning breakfast or dinner. Crispy dosas similar to rava dosas in texture but varies in taste and flavour and nutrition. This includes a vegetable too which makes the dosa healthy and nutritious.

Especially at this summer season we love to include melons in our diet. Some times one or two left over cucmbers remain in fridge untouched. You could make use of that and make a yummy dosa out of it. Crispy tasty and healthy dosas!!!

Cucumber dosa

Preparation Time: 5 minutes
Soaking Time: 3-4 hours
Cooking time: 3 minutes/ dosa
Cuisine: South India
Makes: 10 large dosas

Raw Rice- 1 cup
Cucumber- 1 (1 cup)
Green chillies-2-3
Coriander leaves- 1/4 cup
Jeera/cumin seeds- 1/2 teaspoon
Ginger- 1/2 inch
Coconut- 1/4 cup
Salt- to taste
Oil- 1/2 teaspoon /dosa
Vellarikkai Dosa

  • Soak the raw rice (basmathi or dosa rice or any type of raw rice) in water for about 2-3 hours.
  • Drain the water and add the rice inside a blender jar. Add roughly chopped cucumber, green chillies, coriander leaves, jeera, coconut and salt. Add a small piece of ginger if you wish.
  • Grind every thing together as a fine paste by adding enough water (around 1 cup). Make sure there will not be any un ground pieces.
  • Add the contents in a bowl and dilute with 3 or more cups of water till you get a milk like watery batter.
  • Adjust the salt if required.(No fermentation required)
  • Heat a dosa tawa to high heat and wipe the tawa with oil. Now take a ladle full of batter and start adding from the edges of the pan to the centre of the pan. Fill the big holes with batter.
  • Or you could add a ladle full of batter and swirl the pan like how we do for appam.
  • While pouring you could hear the sizzling sound of the batter forming holes on the dosa indicates the right consistency of the batter.
  • Drizzle half a teaspoon of oil on top of dosa and allow to roast in the oil. It takes little longer time to cook this dosa than regular dosa.
  • Do not flip and cook the dosa once the dosa get roasted it comes easily from the pan.
  • You could refrigerate the left over batter for later use.
  • Notes: Mix the batter well and prepare each dosa add water to the batter if required after preparing some dosas.
  • Heat of the pan is essential to form the holes in that dosa.