Cucumber Dosa (Thousali)

Cucumber Dosa (Thousali)

Was too busy lazing around yesterday 😉 so didn't have anything prepared for today's breakfast. 
So, the first thing I did as soon as I woke up is soak some rice. Then ground it into a smooth paste, mixed it with grated cucumbers to make these delicious cucumber dosas. 

These rice crepes hardly take any time and effort to make. They're perfect for busy weekday mornings. They make a delicious and filling breakfast too. 

These dosas are full of flavour and taste from cucumbers. Make some to know how good they are. You get a nice cucumber aroma while you're making these dosas and definitely an amazing aroma and crunch while you're savoring them. 

They're best had with honey if you have a sweet tooth like me or with a spicy coconut chutney if you like things savoury like my hubby. 

Make dosas soft (by adding lots of grated coconut to the batter) and make some dosas crispy by frying them for an extra minute and enjoy! I love them both ways. Dunked in honey. 😍 

Recipe to make these dosas is below. 

They're called thousali in Konkani. My mom made these cucumber dosas usually when she had leftover rice batter from pan polo/rice crepes/neer dosa. Working women can make a big batch of rice batter for neer dosa and for making cucumber dosa the next day.


Ingredients:

  • 1 cup dosa rice (any medium grained rice)
  • 1/2 cup grated fresh coconut (optional)
  • 1 medium sized cucumber
  • Salt to taste
  • 1/2 cup of oil for frying the dosas

Serves: 2

Prep Time: 20-25 minutes


Preparation Method:

1. Soak rice overnight so that you can make a quick breakfast the next morning.

Dosa rice just requires a minimum of 30 minutes of soaking, so you can even soak them as soon as you wake up.

2. Wash the rice well, drain all the water and grind it along with grated coconut into a smooth paste. 

Grated coconut makes these dosas soft, however, you can skip them if the variety of dosa rice you use makes soft dosas or if you’re in a hurry.

3. Use as little water as possible while grinding. We need a semi thick batter in the end.

4. Transfer the ground batter into a vessel. Add salt and mix well.

5. Peel, grate the cucumber and add it to the rice batter. Mix well.

6. Check and adjust salt.

7. Cucumber gives out some water into the batter. After adding cucumber if the batter’s thick, add water little by little until you have a semi-thick batter.

8. Heat up a frying pan, pour a paddle full of batter onto the frying pan. Spread the batter around to form a nice thin, round dosa.

9. Cook closed on high heat until it cooks on one side. Drizzle oil on top of the dosa and flip it.

10. Cook the dosa on the other side on high heat until done. 

11. Serve hot cucumber dosas with a spicy coconut chutney or with honey.


Side Note:

1. If you aren’t able to spread the dosa batter onto the frying pan easily, then add water to the batter to make it a little watery. You should then be able to spread the batter on a frying pan easily.

2. I like paper thin dosas compared to the relatively thick ones. I also love to make these dosas a little crispy by frying them for an extra minute.

3. Don't make the batter too runny. 


Using cucumbers you can also make:

Quick semolina pancakes called as thoushe dodaka or thoushe bakri in Konkani.

Delicious cucumber idlis (sweet and non-sweet idlis) called as thoushe muddo in Konkani. 


Do try other Konkani cuisine dosas

Mangalore Cucumber Dosa (Magge Polo)

Watermelon Dosa (Kalingana Polo)

Sweet Fenugreek Pancakes (Surnali, godu polo)

Pancakes with cucumber (Thoushe Doddak/Thoushe bakri/Rotti)

Sweet Semolina Pancakes With Bananas (Kelle Rulava Doddak)


Tags: Thosali, cucumber dosa, cucumber rice crepes, breakfast, southekayi dosa, thoushe polo, Konkani dish, Konkani recipe, Konkani cuisine, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.