Mangalore cucumber is a familiar vegie of the South Kanara region. It is grown here and hence is available in plenty. We prepare many dishes and one among them is the spicy dosa which really tastes yummy but not crispy. People though enjoy it plain and I have just modified the recipe and put it up for a change. Here it is.
What you need to have:
1. Grated Mangalore Cucmber – 2 cups
2. Sona Masuree Raw rice – 2 cups
3. Fresh grated coconut – 1 cup
4. Green chilly – 3
5. Ginger – A small piece
6. Cumin seeds – 1 Teaspoon
7. Chopped cilantro – A handful
8. Salt – To taste
9. Cooking oil to fry dosa – 1/2 cup
Fresh Mangalore Cucumber
Mangalore Cucumber being halved
Pealed and the seeds being removed to grate
Ingredients of Mangalore Cucumber Dosa
What you do with what you have:
1. Wash rice and drain the water. Peal cucumber, deseed the same and cut it into pieces so that one is able to grate it easily as shown in the image 3. Soak washed rice in grated cucumber itself as it contains lot of juice. But if not sufficient can add a little water. Let it soak for about 2 hours. Meanwhile, grate coconut as well and keep it aside.
2. Grind soaked rice with grated cucumber in the mixer in batches adding green chilly, grated coconut and ginger to it. Bring the dough to the consistency of dosa batter adding water in steps over and above the content of water in it so that one is able top spread the batter to the required thickness. There is no need to ferment this batter.
3. Ground dosa batter would be as shown in the image below. Add chopped coriander leaves, cumin seeds, and required quantity of salt to it.
4. Place a dosa griddle on medium flame and splash a little oil on it and rub it with a coconut coir or a tissue paper. Sprinkle a little water on it. Simmer the flame and pour a laddle of batter on the skillet.
Dosa batter being poured on the skillet
5. Spread the batter to the required thickness and put it on high flame and close it with a lid for a while.
Dosa being cooked
6. Open the lid and the dosa is ready to serve now. You don’t really have to fry both sides.
Dosa being cooked and ready to serve
Serve hot with either dry chutney powder or fresh coconut chutney.
Ready to serve Magge polo with fresh coconut chutney and powder
Number of Dosas: 12 of above size
How long it takes: 30 minutes (Other than soaking of rice)