Mangalore Cucumber Dosa | Dosakai Dosai

Ingredients:

• 3 Cups Foxtail Millets
• 3 Cups Foxtail Millets
• 3 Cups Foxtail Millets
• 2 Cups Peeled, Chopped Dosakai
• 1.5 Cups Thin Poha
• 1.5 Cups Thin Poha
• 1.5 Cups Thin Poha
• 2.5 Tsp Salt
• 2.5 Tsp Salt
• 2.5 Tsp Salt
• Oil for making dosas
• Oil for making dosas
• Oil for making dosas

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.