Super soft cucumber dosa
These vegan, gluten free dosas (Indian crepes) are delicious, soft and stay soft.
Equipment
- Blender/mixer-grinder/wet grinder
- griddle/tava preferably cast iron
Ingredients
- 1 cup rice soaked for 4 hours or overnight.
- 3 cups Chopped cucumber (southekai, mullusouthe) It made 2 ½ cups of puree. Check troubleshooting section for instructions about using lesser cucumbers
- 1/2 cup Water or as needed
- 1 tsp Salt or to taste
- 3 tsp oil/ghee use oil for vegan version
Instructions
- Soak the rice overnight or for a minimum of 4 hours.
- Place the chopped cucumbers in a blender and blend into a smooth paste.
- Take some of the puree out into a bowl. Retain some in the blender.
- Add rice, salt into the blender. The cucumber juice that we left in the blender will act as the liquid needed to blend.
- Blend the rice into a smooth paste. No grits should remain. Take it out into the bowl with cucumber puree and give it a nice mix.
- My batter needed half cup extra water to make soft dosas.
- Heat a cast iron griddle. When the griddle is very hot, take a ladleful of the batter and spread it using circular motions.
- Cover the dosa with a lid.
- They cook quick. In as little as 30-40 seconds, you can open the lid and spread ghee or coconut oil on top.
- With a thin spatula, gently peel it off the griddle. There is no need to flip and cook any further.
- Grease the griddle/tava with oil/ghee and continue with the remaining dosas
- Enjoy with chutney, sambar or honey.
Notes
- If you are new to making such instant rice dosas, please read the Troubleshooting section above where I have tried to explain the problems you may encounter.
- I make these cucumber dosas using regular long grain rice and sona masoorie rice with good results. You can always use other rice but the vegetable and water requirements may vary.
- If not using an Indian mixer grinder or wet grinder, a powerful blender will work to blend rice into a smooth paste.