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.
Servings 20 dosas
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.