Thousali | Konkani Cucumber Dosa


It is kind of hard to believe how quickly this month has passed and we are in the final week already. By the end of the week we will be done with another awesome mega marathon of blogging 26 days of a month. Every time I decide to participate in a mega marathon of this kind I am excited and apprehensive in equal parts. I always think I should plan and be fully prepared before the start of the marathon and I am yet to do even a single marathon where I had even half of the dishes ready before it began. Then it is a whole month of chaos and adrenaline in which I manage to complete 26 dishes.

Sometimes I feel I enjoy and thrive under this pressure of cooking, clicking and blogging on the same day everyday for a whole month and other times I am convinced I should be well prepared with posts scheduled for the whole month well in advance. Hopefully I do that next time round. Fingers crossed.

Today’s dish is a quick and easy cucumber dosai from the Konkan region of Maharashtra. As I mentioned in yesterday’s post, Konkan cuisine has its own distinct and unique flavour and boasts of some amazing culinary delights. This is a quick dosa where you only need to soak the rice for around half hour and grind it with coconut. I added a couple of red chillies because my family prefers everything spicy. Then the grated cucumber is mixed with this batter and you are ready to make some soft and delicious dosais.

For more cucumber recipes, check out Cucumber Soup, Cucumber Salad & Bottle Gourd Cucumber Juice


Recipe adapted from here

Makes 5 Thousalis


1 cup Raw rice / Idli rice

1/3 cup Grated coconut

2-3 Dried red chillies (optional)

1 medium size cucumber, peeled and grated





  • Soak the rice in warm water for 30 minutes
  • Drain the water and set aside
  • Transfer the rice, coconut, red chillies and salt to a blender jar
  • Grind to a fine paste with very little water
  • Once ground, transfer it to a vessel and add the grated cucumber to it
  • Mix well to form a thick batter
  • Add water if the batter is too thick and check for salt
  • Heat a tava and drizzle a few drops of oil on it
  • Pour a ladle full of batter and spread it to a thick circular dosa
  • Drizzle oil around the edges of the dosa
  • Let it cook for a minute or so on high flame
  • Use a steel spatula to disengage the dosa from the tava and turn it over
  • Let it cook on high flame for 30 seconds to a minute
  • Take it off the heat and repeat the procedure with the rest of the batter
  • Serve warm with chutney of your choice
  • Enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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