Tuesday, 11 February 2014

Cucumber dosa with green chutney - Easy Breakfast Recipes

If Tamil Nadu is the Masala Dosa capital, Karnataka stakes its claim for the Dosa crown with many easy to make variants - neeru dosa, cucumber dosa and so on. While I haven't mastered neeru dosa as yet (it is made with a super thin batter and takes good expertise to swirl it around in the dosa pan), making cucumber dosa wasn't a difficult task. It makes for an easy breakfast / dinner recipe with only a teeny bit of planning. 

When I started looking for recipes (on the internet as well as asking around colleagues who are native to Karnataka) to make cucumber dosa, I found an overwhelming number of variations to this recipe. Some suggested urad dal, some plain rice, while some fermentation. In the end, I picked and chose the techniques from various recipes and arrived at this one.

The measurements yield about 10 tiny dosas. Here is the recipe for dosa and green chutney.

Ingredients for the dosa:

1) 1/2 cup of uncooked raw rice (pre-soaked, preferably overnight)
2) 1/2 cup of uncooked boiled rice (pre-soaked, preferably overnight)
3) 1 tiny piece of ginger
4) 1 green chilly 
5) 1 cup of grated cucumber
6) 1 handful grated coconut

How to make dosa:

1) Wash and grind the rice along with the rest of the ingredients (do not add a lot of water while grinding because the cucumber has water in it)
2) Let the batter sit for about half-hour (if you are in a hurry, go on and pour your dosas)
3) Heat up your dosa pan and spread the dosas

Your cucumber dosa and chutney are ready to be served!

Here's how you make the green chutney to go with it.


1) 1/2 cup of grated coconut
2) 1 tiny bunch of coriander leaves
3) 1 tablespoon of roasted gram dal (pottukadalai)
4) 1 pod of garlic 
5) 1 green chilly
6) 1 teaspoon of oil

How to make chutney:

1) Heat up the oil and fry chilly and garlic
2) Grind the rest of the ingredients along with the fried chilly and garlic. Your chutney is ready.

Enjoy your quick-fix breakfast.

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