Cucumber Dosa

Tuesday, October 10, 2017

For this month's #mfbchallenge, we were asked to cook and share a bookmarked recipe from any Muslimah food blogger. Just a day before this challenge was announced in the FB group, I had prepared Shanaz's Cucumber Dosa for dinner along with the chutney and had shared on IG Stories. If only...

As I missed posting last month's challenge, I did not want to skip this month for any reason. I was looking out for recipes whenever I had a little time because the last three weeks was the most stressful time of my life with Ragee. Feeding her ground food with a syringe every hour is an ordeal in itself. Then the cleaning and grooming along with my daily chores just gave me the taste of having a real human baby. One can never be prepared enough. Alhamdulliah, this week she showed tremendous improvement and is back on track and hoping she stays healthy.

Cucumber Dosa | Rice and Coconut

As the date to publish was nearing, I almost panicked badly that I couldn't think or decide. I also had no inclination to make any "special" dish while my Ragee was hardly eating. I shared my concern with Rafeeda, and she said, "I thought you were making Cucumber Dosa" Ah! Why didn't I think of that! I made it once and making it again will be the best idea to blog too. The same day, I asked F for his suggestions and he too referred to Cucumber Dosa. Now that cannot be a coincidence! I will go with the flow...

Cucumber Dosa | Rice and Coconut

In between all this stress, I forgot the existence of Pinterest! I had a Must Try secret board where I pin my recipes for Globe Cooking Mad series (which is almost dead now). A quick skim through the board got my eyes on The Teal Tadjine - Henia's Kesra, an Algerian bread made with Semolina that I had mentioned in my Algerian Bradj post. Henia has shared a quick modern method of making Kesra and I made it last Thursday evening for tea time. The photoshoot was so much fun with Ragee all over the frame. :-) F also loved the Kesra bread which got me to the confusion which recipe to post for the challenge. LOL

Algerian Kesra

I didn't want to come across as an indecisive wife so I took my old trick - Don't approach your boss with a problem, go with a suggested solution and ask for an opinion, this way we can get an introvert to talk! 

We decided on Cucumber Dosa. The discussion was less than a minute. hmmm.

Cucumber Dosa is the popular Mangalorean dish which is non-fermented crepes made with a batter of rice, coconut and cucumber. I never heard of this until I saw it on Shanaz's blog and had made it exactly the same way with her chutney too. This time I chose to serve with Chicken Ghee Roast, another popular Mangalorean dish. I didn't have to go anywhere as Shanaz is from Mangalore and she has a family recipe for the same in her blog!

Cucumber Dosa | Rice and Coconut

Talking about Shanaz, I came across her on Google Plus posts two years ago and was silently following her blog which was earlier called Love to Cook. Her recipes were all straightforward and to my taste. I never knew how successful her blog was until I saw my cousins sharing her videos and menus! Yeah! She has a Youtube Channel and her videos are made with perfect pace, has an uncluttered background, and focused on food, just like her blog posts - straightforward and focused. 

We recently started chatting and I really can't wait for an opportunity to meet her in person. InshaAllah. 

Cucumber Dosa | Rice and Coconut

When the ghee roast masala was sizzling in the kadai, I literally salivated so much that I saved some for my next day breakfast before I served for dinner. :-D

Cucumber Dosa | Rice and Coconut

I landed in yet another dilemma - Which recipe to post, cucumber dosa or ghee roast? Arrrggghhh...This time, I went Bollywood way... "close your eyes and see who is appearing..." and Cucumber Dosa it is! 

Cucumber Dosa | Rice and Coconut 

Adapted from ShanazRafiq

INGREDIENTS

For the batter:
2 cups basmati rice (IndiaGate Classic), washed and soaked for at least 3 hours or overnight
3/4 cup desiccated coconut soaked in 1/2 cup water OR 1 cup fresh grated coconut
2 small cucumbers, peeled and chopped roughly
2 to 3 green chillies, chopped roughly
1/4 teaspoon turmeric powder
Salt to taste
3 cups water

For the crepes:
Cooking oil, a few drops for each dosa and to grease the pan

METHOD

Prepare the Batter
  1. Grind the chopped cucumber, green chillies and grated coconut until smooth and transfer it into a large bowl 
  2. Drain the soaked rice and grind in the same mixie jar till smooth. You can make it in two to three batches. You can add up to 3 cups of water to make the rice batter. 
  3. Mix the cucumber mixture and rice batter until well combined 
  4. Adjust the salt and keep it covered until required 
Prepare the dosa/crepes
  1. Heat a flat cast iron or non-stick dosa pan and grease the pan very lightly with oil
  2. Stir the batter well before scooping and pour onto the hot tawa. The usual dosa swirling does not work here for me. I pour the batter like you do for Rava Dosa. In detail:
    1. Keep the flame on medium to high 
    2. Use a large serving spoon that we usually use to serve rice 
    3. Stir the batter well and hold the bowl above the pan and scoop some and start pouring the batter from a height, starting from the corners to the inside and centre of the pan. 
    4. Fill any large gaps with more batter 
    5. We are aiming at keeping the dosa thin!
  3. Sprinkle very little oil over the dosa and cover it with a lid and cook for a minute 
  4. Remove the lid and cook for another couple of mins or until you can flip it easily 
  5. Flip and cook this side just for few seconds 
  6. Flip again, fold and transfer to the serving plate
  7. Reduce the flame to lowest, wipe clean the pan and get ready to repeat making the cucumber dosa as much as you need
  8. Serve with any chutneys or chicken or mutton curries
Cucumber Dosa | Rice and Coconut

I never took the effort to check other variations of this dosa but a quick search in google today showed that it can be made in different thickness! Making non-fermented dosas has always been a challenge for me - just like I have mentioned in my Ari Dosha and Ari Dosha Again posts! You will get it right with practice, trial and error, sixth sense, intuition, etc.. 


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