Cucumber Roti

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Cucumber Roti

How long it takes : 45 minutes

Number of servings: Makes 8-9 of the above size

Cucumber is a veggie available through out the year with myriad use in our cuisine. We can consume it raw, in salads with other veggies like the carrots, tomatoes etc and also in the preparation of kosambri in combination with green-gram dal which I have already put up on this blog. This cucumber roti is very simple both taste wise and preparation wise as well. One can prepare it with chopped onions, green chillies, ginger, a little coconut in combination with sujee which is a good option. The other way is to omit onion and prepare the roti mix which makes for a good dish during fasts too. It can be a lunch-box as well. Please give it a try!!!

What you need to have:

1. Grated cucumber – 1-and 1/2 cups

2. Sujee – 1 cup

3. Chopped onions – 1 cup

4. Fresh grated coconut – 1/2 cup

5. Chopped green chillies -2 (as per your pallot)

6. Ginger  grated  – 1″ piece

7. Chopped coriander leaves – A handful

8. Cumin seeds – 1 Teaspoon

9. Salt – as per taste

10. Sugar – Optional

Ingredients of Cucumber Roti

What you do with what you have:

1. Wash, peel, grate cucumber. Peel and chop onions fine. Wash and chop coriander leaves fine, wash and grate green chilly, also wash, peal and grate ginger.  Toss all of them in a wide bowl along with Upma sujee.  Add fresh grated coconut and required quantity of salt to it as well.

2. Mix all of them in such a way that the consistency of the roti batter should be right enough to pat on the dosa griddle.  One can even add extra water other than the juice of cucumber while mixing the same and the dough is as shown in the image below.

Cucumber roti batter

3. Place a Dosa griddle on medium flame with a teaspoon of cooking oil on the flame. Rub it with a coconut coir or a tissue paper and when heated well simmer the gas, take a handful of the batter and pat it round with the help of your fingers and flatten it so that it will be easily cooked. Close it with a lid.

Cucumber roti being cooked

4. When cooked, just reverse the roti and splash a little oil on it and also on the sides of the roti by switching the flame on medium mode.

Cucumber Roti being roasted on the reverse

5. When fully fried serve hot with Amul butter and any dry chutney powder of your choice or even can enjoy plain!!!! This roti can be a wonderful lunch-box too.  The reason being  it tastes heavenly on cooling as well.

Ready to serve cucumber roti with butter and chutney powder

How long it takes : 45 minutes

Number of servings: Makes 8-9 of the above size

Good to remember:

1. Use tender cucumber for the dish since ripe cucumber contains seeds and lot of labour to deseed them.

2. Use fresh veggies and also fresh grated coconut only.

3. Let the flame be either medium or low depending upon the size of the burner.

4. Burning of the roti will make it unpalatable !

5. To make the roti crispy, put it on low flame and keep a close watch.


26 thoughts on “Cucumber Roti

    pia said:
    January 30, 2011 at 3:04 pm

    never thought of making this kind of roti. love it

    Cook Healthy

      prathibalrao responded:
      January 30, 2011 at 6:00 pm

      Hi Pia,

      Thanx a lot for your comments.

    Jupi said:
    February 1, 2011 at 10:27 pm

    I just now tried this cucumber roti and i really loved it. Like you said it tastes wonderful after cooling down also. Thanks for the wonderful recipe.

      prathibalrao responded:
      February 2, 2011 at 8:11 am

      Hi Jupi,

      Thanx a lot for ur feed back. Please pass on the link among your friends community.

    Aparna said:
    February 4, 2011 at 12:53 am

    What type of sujee should be used here? very fine one like the we use for kesari bath one or the coarse one for Upma? I am definitely going to try this one, it looks so yummy.


      prathibalrao responded:
      February 4, 2011 at 7:43 am

      Hi Aparna,

      The white sujee(Bombay sujee) which we use for Upma is used for this roti. In a way we will be consuming the valuable veggie for breakfast itself no?what do u say????????

    Aparna Shet said:
    February 6, 2011 at 8:51 pm

    hello aunty,
    I follow your recipes.Can you give me the recipe of fried modak which is used in ganapathi pooja(Ghana om).It is made from wheat flour.

    Shilpa Rao said:
    March 2, 2011 at 5:30 pm

    Hi Pachi,

    Huni Huni roti with a dollop of fresh home made white butter, makes my mouth water, shall make this for the weekend.

    Thanks for posting this.

    Best Regards,

    Shilpa Rao

    Haru said:
    March 3, 2011 at 3:44 am

    Hi Ma,
    Tried the Cucumber Roti last night. It was very easy to make and tasted a lot like a Dosa, particularly Onion Rava Dosa.
    I made it on a whim – to use the cucumbers in the refrigerator that we weren’t really eating for snacks as intended when we bought them. I had all the ingredients except coconut. I think I ended up added more water than required, but eventually the batter held up well.

    Will definitely make it again as a surprise dish for guest !

    My fifty-paise worth vishesh tippani:
    I generally don’t use much coconut in my cooking, unless absolutely needed e.g. in Sukkhe. A request for recipes in future – in new recipes, or if you revise old ones – can you please indicate if coconut or any other ingredient is optional or absolutely necessary? Especially because I know of other friends who also don’t use much coconut for health reasons or taste. I have seen just indications given for jaggery, just hope coconut is not indispensable in some dishes. 🙂

      prathibalrao responded:
      March 3, 2011 at 10:24 pm

      Hi Haru,

      Thanx a lot for ur feed back. You being a professional, i really appreciate your attempt to try out recipes inspite of your busy schedule. I will surely try to find out if any other alternative to coconut can be used like the Peanuts, Fried Bengalgram dal etc. Of course in some recipes as you say it is not possible to avoid coconut at all.

    anu said:
    March 4, 2011 at 11:19 am

    pl. notifty me thr’ e-mail for new receipes updated periodically.

      prathibalrao responded:
      March 4, 2011 at 11:44 am

      Hi Anu,

      Thank you for visiting my blog and expressing your interest in staying updated with new recipes.

      You can subscribe to the blog using RSS feed which helps you bookmark your favorite blogs and also sends an alert when the blog is updated.

      On the tabs on the right side of the blog page, scroll down to the last tab “META”. Click on Entries RSS and use your preferred reader (Yahoo or Google) to help you keep track of all recipes. This is the best way to stay updated as it would be difficult for me otherwise to individually send reminders to my audience. We use RSS feeds as a regular way to stay updated with our favourite blogs and I encourage you to do the same. You can also see this if you want to know more about RSS.

      I do hope to receive feedback from you in the future.


    simson said:
    March 31, 2011 at 1:50 am

    namaste maam 🙂
    i never miss an oppurtunity to sneak peak into this blog whenever iam cooking tough i make my variations the core recipe in total have been ur brain child.few mistakes here n there as part of mistakes i take responsibility but the success rate is quite brilliant and almost everytime i try a never heard never tried style its a sure shot happy time:)
    this i tried only yesterday and wit cricket crazy frnds cheering for India i was again left on empty stomach coz out of fear i made in small proportion n again same result 😦
    any solution atleast for now..?
    but jokes apart ur recipes r truly fantastic.

      prathibalrao responded:
      March 31, 2011 at 8:57 pm

      Hi Simon

      You give me wonderful feed back. But one thing is that you prepare the recipe with your own variations as you say which is always welcome, but prepare it in small quantity and remain on empty stomach is pitiable i feel. Hence -forth do prepare it in huge quantity and enjoy yourself. Ha ha haaaaaaaaaaaaaaa. Just joking.

    K-Boy said:
    April 1, 2011 at 5:47 am

    I usuallly often prepare Konkani recipe called “Rulanvaa Bhakari”. Can I just add Cuks shredded so that is it similar? or it is totally different?

      prathibalrao responded:
      April 1, 2011 at 8:32 am

      Hi K-Boy,

      Use cuks as said and also add all other ingredients. The recipe “Rulaanvaa bhakri” mom never used any thing else other than green chilly and coconut of-course one simple seasoning.

    K-Boy said:
    April 1, 2011 at 8:32 pm

    Thanx, you are perfectly right.

      prathibalrao responded:
      April 3, 2011 at 8:12 am

      Hi K-Boy,

      Thanx a lot for ur comments.

    kboy said:
    April 12, 2011 at 11:05 pm

    Yesterday I prepared this recipe based on Pratibha recipe . I substituted water and onion with milk and Persion cukamber(which is softer than regular Cuks) and came out very nice. I even treated to my Gujerati friend just before watching Hindi movie “Thank-Love-You” at Regal westplex-8 at Irvine, California and he loved it. I had taken some pictures for posting but after loading them from SD memory to the computer, my Windows 7 start up menu crashed and I had to go thru all kinds of recovery mode. Anyway I will edit this post later and post some pictures when I make next time.

      prathibalrao responded:
      April 13, 2011 at 7:24 am

      Hi k–boy,

      Thanx a lot for ur comments. Your comments are really so encouraging. You can actually make use of any veggie of ur choice like the Chayote squash(seeme badnekayi in konkani and kannada)and carrots too. Thanx a lot for comments once again. My son also is put up in California since 4 years working for Yahoo research!!!! We both visited him 4 years back.

    kboy said:
    April 14, 2011 at 11:48 am

    Today I tried Rulanvaa Bhakari with Cream of rice (Idli Ravaa) and without onion. First Bhakari was disaster may be due to high heat on Tavaa(griddle) or too much water or rice pieces were not sticking together. As I tried to flip over it, it crumbled into pieces( and embarassed to take picture). I lowered the heat to low flame and added one tea spoon of chapati flour and mixed thoroughly for about 2-3 minutes and Bingo! it came out good looking round w/o break and easy flip over and delicious. There are some pictures on my blog-post.

    KBoy said:
    April 14, 2011 at 9:37 pm

    Thanks for your comment on Ubbati Blog.
    I was also working in Bay area like your son but not in IT-Company but in the petroleum refinery. Konkanis there are in large numbers than southern California-LA area. There Ladies and Gents both prepare authentic Konkani dishes during Konkani functions such as SansarPadvo(Yugadi in Kannada, GudiPadva in Marathi), Divali, picnics, etc. They arranged two Konkani National sammelans and two years ago celebrated 25th annivesary of KAOCA Konkani Association and enthusiastically prepared typical Konkani dishes with entertainment program from Breakfast time till late night without any outside catering for almost for about 300 people and tickets were sold out. Luckily I had reserved two tickets for me and my wife, and enjoyed the program very much.

    Savitha said:
    June 17, 2011 at 11:32 am

    hi Aunty,

    This snack is really awesome. I prepared it last evening, kids liked it so much and they got it done for dinner too. You will not believe i had to prepare same roti again in the morning for their lunch box.

    Thanks a lot for this delicious recipe.


      prathibalrao responded:
      June 17, 2011 at 1:34 pm

      Hi Savitha,

      I prepare this for breakfast twice in a week. In a way we would be having the wonderful veggie for breakfast too. Both my kids do not like it at all. Thanx a lot for the feed-back.

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