Mangalore Cucumber Dosa | Dosakai Dosai

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Cooks in: 30 Minutes Serves: 6 People

Dosakai cucumbers are a rich source of dietary fiber, eliminating toxic compounds from the gut, and also contain vitamins C, E, and K, potassium, and magnesium. These can be consumed both raw and cooked. Some of the popular dishes made are Pachidi, Pappu, stuffed curry, sambar, stir fry and they are also used for pickling. Dosas are made using this vegetable in some parts of Karnataka. Try this wonderful dosa recipe with millets.

Ingredients:

Directions:

  1. Wash and soak millets for 5 hours. Drain. Just before grinding wash and drain poha.
  2. First grind the soaked millet to a fine soft batter adding less water. Transfer it to a wide bowl. Next add poha and cucumber and grind to a fine batter without adding any water. The moisture from the cucumber is enough to get the right consistency.
  3. Mix both the batters and allow it to ferment for 8 hours or overnight. Before making dosas, add salt and mix well. Adjust the consistency of the batter by adding some water.
  4. Heat a dosa tawa and once ready, pour 2 ladles of batter and spread . Let it be little thick like Uthappam. Sprinkle oil from sides. Cover with a lid and cook on medium heat.
  5. Once the bottom turns crispy an the top gets cooked, take out transfer to a plate. Do not stack the dosas as it may get sticked to each other.
  6. Serve with sambar/chutney.

Note:

  • Other millets like Kodo, Little, Barnyard, Proso can be used. Ragi, Jowar and Pearl millet are to be soaked for at least 6 to 8 hours.
  • Medium thick poha can be used instead of thin poha. In that case, wash and soak poha for 30 minutes before grinding.

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1 Comment

  1. Pls tell replacement of poha. Don’t want to use rice poha. Having millet poha all the time at home is a challenge. Pls suggest a substitute. Thanks

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