“Tausali / Cucumber Dosa” … I made this Dosa using Ukdo Tandlu / Ukda Rice / White Boiled Rice … Served with “Kara Chutney With Garlic” … An awesome combination of mildly flavoured thin and soft cucumber dosa with the fiery and garlic flavoured kara chutney … Thanks to Shobana akka who posted kara chutney … I wanted to relish it with some mildly flavoured soft dosas … The two dishes compliment each other very well … and I simply loved this combination … Yummy Yumz …
Tausali / Cucumber Dosa is similar in preparation to panpolo / neer dosa but with the addition of grated cucumber, usually it is prepared with ordinary raw rice but I prepared the same with ukda rice ie white boiled rice. Panpolo or Neer Dosa needs no introduction, the dosa is a lacy sort of dosa as thin as an handkerchief. But Tausali is a little bit thicker in texture. This is a dosa loved in the Southern parts of India particularly famous with Konkani Saraswats. Children simply love this mildly cucumber flavored dosa. These can be served for breakfast or lunch depending upon the accompaniment served along with the same. Spicy chutney / bhaji or curry goes well with this dosa and can be served for lunch. While fresh home made butter, mild chutney, godda (jaggery ravo) or Murbbas go along well when served for breakfast or as tiffin. A little bit difficult to explain and follow, but once you learn the technique its really breeze work to prepare this one. If you have knowledge of panpolo / neer dosa then this is virtually the same in manner. I have tried my level best to explain the same. I have already posted a detailed explanation of panpolo / neer dosa before, you can just use the search button for step by step picture there. The method and technique etc. is the same as for it, the difference only being that I have used here white Boiled Rice / ukada rice along with grated cucumber and coconut. Without running into much explanation, lets move ahead to with the recipe .......
** Wash and soak 3 cups white boiled rice / ukada rice / ukdo tandulu for about 6-8 hours or overnight in plenty of water. Wash well and drain off the water. Grind the soaked rice with ½ cup of freshly grated coconut to a fine paste. See to it that you add fresh white coconut gratings only. Do not use the coconut flesh that is closer to the shell. This is to ensure that you get white dosas. Do not add much water while grinding as it will not turn out smooth.
** Remove the ground batter into a vessel. Peel off the skin of one large sized dark green colour skinned cucumber. If not available, you can use any cucumber available. Grate it on a medium sized grater and add it to the batter along with salt to taste. In all you should have about 2 cups of grated cucumber. Mix well and check the consistency. Add in 2-3 cups of water to bring it to a thin consistency. The texture should be that of fresh thick milk.
** If still not sure of the consistency of the batter check it by dipping the ladle into the batter. When you remove the ladle out the batter should not form a coating on the back of the ladle. If it does, then add more water to the batter. The batter is not fermented so it is ready to be used immediately. However if you need to remove the dosa after a few hours refrigerate the batter and bring it to room temperature before you proceed in making of the dosa.
** Heat a non stick large sized tava which has a fitting dome shaped lid. Apply oil all over the tava. Rub it lightly with a tissue paper evenly all round the tava, so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly. If you want you can spray or sprinkle some drops of oil in the center of the tava. Now turn on the gas flame to high and let the tava be very very hot.
** Using a deep rounded ladle that holds about ½ to ¾ th cup of batter, pour the batter on the hot tava after lowering the heat to minimum in a quick and swirl pattern by pouring in such way that the tava gets covered with a thin layer of batter all round. The batter should be poured from at least 4-6 inches above the tava and the ladle should not be allowed to touch the tava nor should you attempt to spread the batter as we do for normal dosas.
** Move from outward to inwards while pouring the batter. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture will be formed This does need practice and is difficult to explain and will help the novice if they watch any video demo on you tube for the purpose. There will be gaps or holes in the dosa, which if large can be filled with little bit of batter.
** There is no need to drizzle oil round the edges of dosa on the pan. Cover the dosa with a lid and let cook on medium heat. It takes only about 3-4 minutes maximum for the dosa to get cooked. Remove the lid and raise the heat and let cook uncovered for a minute. You will notice the dosa sides getting slightly curved. Just try to lift it with a flat spatula, If not done it won’t come of easily. This dosa is snow white, soft and will not turn brown so do not attempt to make it crisp. Gently remove the dosa and put it on a plate as it is with the same side down as it was on the tava.
** Remove rest of the required number of dosa with the batter in similar way. Season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn. This dosa is not flipped over to cook. However, see to it that the flame is on medium throughout cooking of dosa. If you feel the dosa is being burnt slightly lower it. Ensure that the dosa has cooled a bit before you fold it into half or quarter, to pile them one on another or else they will stick to each other and may tear off when separate them while serving.
** “Tausali / Cucumber Dosa” is done and ready to be served. Serve the dosa hot right out of the tava with some spicy chutney or any curry or bhaji or any dish of your choice. Children love this dosa simply with Shrikhand or homemade butter. You can serve with jaggery ravo too. I served this with “Kara Chutney with Garlic” and the combination was simply awesome. I am sure you will all love that combination too. Just check the link for the recipe given below for the chutney.
** For the “Kara Chutney with Garlic” Recipe, Please follow the link given below …..
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Thanks.