Thousali | Konkani Cucumber Dosa

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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

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Recipe adapted from here

Makes 5 Thousalis

WHAT WE NEED

1 cup Raw rice / Idli rice

1/3 cup Grated coconut

2-3 Dried red chillies (optional)

1 medium size cucumber, peeled and grated

Salt

Water

Oil

 

WHAT TO DO

  • 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!

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

12 Comments Add yours

  1. Priya Suresh says:

    Very interesting Konkani cucumber dosa, and the dosa looks very catchy with beautiful colour. Learning so many interesting dosas from you Sowmya, my bookmarked list is overflowing yaar.

  2. code2cook says:

    really, cucumber in dosa??? I have never tasted cucumber other then raita. Looking very inviting and tempting dosai with the picture. Bookmarking surely check it out once.

  3. That is a really quick dosai to make with just half an hour soaking time. They look so soft and perfect with a spicy chutney.

  4. A Dosa with just rice and cucumber ! Must be so interesting . Do you think if I use rice flour it would taste equally good ? Or we need to soak and grind to get the perfect taste ?
    Lazy me ๐Ÿ˜’

    1. Sowmya:) says:

      Soak and grind is the best option. I have tried to adapt certain other recipes to rice flour….they turn out ok but not as good as soak and grind ๐Ÿ˜€

  5. harini says:

    Wow I can see the goodness of cucumber and coconut in there. I have so many dosas bookmarked Sowmya. Thanks for showcasing such wonderful dosas.

  6. Simply Tadka says:

    This dosa looks so tasty and crunchy… love it anytime to eat

  7. Sowmya, under pressure we tend to function better and cook well but when it comes to commenting, it becomes a tedious job. Love your easy to make and non fermented thousali. I keep on thinking I have to make it…but have so many flatbreads book marked.

  8. Renu Agrawal Dongre says:

    Love to make instant version of dosa and this is one of them. A new name to me and a different dosa.

  9. Srivalli Jetti says:

    This is a lovely word to use Sowmya, and no doubt must have tasted very good!..what a fantastic collection with different words we might otherwise not notice!

  10. This is such a great recipe and something that I have never heard of before. love all your dosa collection and I can’t wait to try them all ๐Ÿ™‚

  11. Padmajha PJ says:

    Same pinch and totally with you on the points you mentioned about mega BM. I make a list and all that months before the start and yet the actual cooking happens only when mega BM starts!!But there is a thrill in such things na! Anyways another super dosa from the konkani cuisine!

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