SERVINGS- 3
This dosa is yet another Mangalore delicacy made with minimal ingredients but resulting in flavorful dosa. A fiber rich dosa, made with raw rice and Mangalore cucumbers, a variety grown in the Malanad regions. Shaped like a rugby ball, these yellow-orange cucumbers with dark green stripes are a cross between the watermelon and the yellow pumpkin. Loaded with antioxidants and minerals such as potassium, phosphorus and magnesium this vegetable/fruit is widely used in the Udupi cuisine.This cucumber is used along with its skin and seeds in this recipe hence loading the popular dosa with fibrer and nutrients.
- RAW RICE – 200GMS
- MANGALORE CUCUMBER – 1
- MEDIUM( ABOUT 10 -12 CMS IN LENGTH)
- JAGGERY – 1 TSP
- COCONUT GRATED – 200GMS
- RED CHILLY – 10
- SALT – AS REQUIRED
METHOD
- Soak the rice in sufficient water along with red chillies for 4 hours after washing well to remove surface impurities.
- Chop the cucumber along with the skin and seeds into rough cubes.
- Drain the water from rice and grind all the ingredients together into a smooth batter.
- Set it aside for 1 hour.
- Make thin dosas on a hot griddle and serve hot with a pat of butter or coconut chutney.
