Cucumber Dosa prepared with Flours.

Cucumber Dosa prepared with Flours.

This dosa is prepared by adding rava, besan, jawari, nachni, grated cucumber and finely chopped methi leaves and served with Amla green chilli pickle....

1 cup rice flour, ¼ cup besan (Chana flour), ½ cup of fine rava, ¼ cup Jawari flour, ¼ cup Nachani flour, 2 small grated cucumber, 1 cup finely chopped methi leaves, ¼ cup of finely chopped coriander leaves, 4-5 green chillies chopped finely, 1 tsp jeera.

Mix all the flour with required amount of water (4-5 cups) to a fine batter. The consistency should be that of neer dosa. Add salt to taste, chillies and the chopped leaves. You can add one finely chopped onion too, I have not added it. Mix all together well with a spoon. Add some more water if you feel the batter is too thick. You should get a thin waterish batter. Keep the batter aside for 15 minutes.

Heat a non stick pan and add in some oil, rub it all over with light hand with a tissue, a thin layer of oil should remain on to the pan. Mix well and pour over some batter on the tava from top in circular motion. Do not touch the ladle to the tava. You will get a dosa full of large holes. Do not try filling in the holes, they come out crisp and nice once cooked, but if there are large holes, just sprinkle some batter in them. 

Sprinkle some oil all round the dosa and let cook on medium heat till crisp on the bottom. Once the dosa becomes crisp it comes out of the edges. Now gently insert a flat spatula and lift the dosa gently and keep it on a plate. Serve with any curry / sambar / chutney / pickle of your choice. Repeat to make similar dosa’s with remaining batter.

The dosa can be prepared a bit thicker too, by keeping the batter a bit on thicker side and gently spreading it on the pan. Flip over and cook on the other side too, if the dosa is thick. Rest method same as for other dosa.