“Taushe’ Ukdo Tandla Doddaka (Cucumber Boiled Rice Thick Dosa)” served with homemade Loni (Butter), Ambuli (Raw Mango)- Coconut Chutney, Chai (Tea), Ambuli Nonche (Raw Mango Pickle) … here is a delicious spiced thick consistency dosa prepared with cucumbers that are believed to cooling to body heat … so include them in your food preparations and reap in health benefits …
** Taushe’ ie Cucumber/ Khakdi is a well know veggie used extensively in the preparation of salads. The name salad immediately brings to mind those tender cucumbers though they are available in larger sizes too during monsoon season especially during Ganesha Chathurthi festival time. There are many varieties of dishes that can be prepared with the above taushe’ batter with slight changes in consistency of batter and grinding texture. You can prepare tausali- a thin textured dosa similar to panpolo, doddaka thicker textured dosa, bhakri that is patted thick on tava, then you can prepare khotto, Idly, appo, patholi, muddo, etc. etc.
** I know I keep repeating this but I can’t help myself but say that I really love amchi dishes that are so versatile. There are many veggies that can be cooked in various forms thereby making one’s lifestyle healthier. Doddaka is spiced and fine rava textured consistency batter that takes a little bit extra cooking time, but then the taste is scrumptious. Though I prefer it with my all time favorite loni, it taste delicious with any chutney or pickle too. The same can be prepared using any variety of rice too, I used ukda rice here as I love the taste and texture it gives to dishes. You may use any that you normally use, just keep the texture similar.
** Here is my recipe for “Taushe’ Ukdo Tandla Doddaka (Cucumber Boiled Rice Thick Dosa)” … my own style of preparation … try it, sure to be loved by all in your home …
** Wash and soak 3 cups white boiled rice/ ukada rice/ ukdo tandulu for about 6-8 hours or overnight in plenty of water. Once again, wash well and drain off the water, now add in about 1 heaped cup of patal povu (thin beaten rice/ patla poha) to this and mix well.
** Keep this aside for 15 minutes, so that the poha gets softened. There is no need to add water, as the water in rice will be enough or you can add in ¼ cup of water if you find that the rice has drained all water, in all see to it that the poha gets softened.
** In a wet grinder or electric mixer grinder add in the prepared and kept rice- poha mixture with about 1 cup of water and grind to a rava textured paste. Add more water only if necessary, as we need to maintain the thickness of the batter, so be careful.
** When ground and done add in about ½ to ¾ cup of freshly grated coconut (soyi/ nariyal) and grind all together for a few more minutes till all have blended well. The coconut should get mixed well with the batter and evenly ground, so check it out in between.
** Do not grind the batter to fine consistency, or the texture of doddak will be lost and you will not get it well done, so be careful and keep mixing in between while grinding to get desired texture. When done remove the ground batter into a vessel and keep it aside.
** Wash and slice off the edges on both sides of one medium sized cucumber (taushe’/ kakdi), grate it on a medium sized hole grater and add it to the prepared batter in the vessel. In all you should add about 2 cups of grated cucumber to the batter.
** Note : I have retained the outer peel of the cucumber while grating as the peels too are healthier and give a lovely crunch. But some do peel it off, you may do so if desired, but do try the retained peel method once and taste it before you decide for yourself.
** In a mixer grinder or chopper add 4-5 green chillies (tarni mrisanga/ hari mirchi), 1 inch size ginger (alle’/ adrak), 6-8 curry leaves (kadipatta/ karbevu), handful coriander leaves (kothambari pallo/ dhania) and just crush it using pulse mode.
** Do not add water while grinder or grind on high speed the above to a paste we just need it coarse crushed you can use the pestle for the purpose too. Add this along with salt (namak/ meeta) to taste to the batter and mix well, keep it covered aside just for 20 minutes.
** Note : The resting time of 20 minutes I give is so that the batter settles well and the consistency can be checked. As cucumber contains water we have to check out and add water just before preparing the doddak or else the batter may thin out later.
** Note : The above batter can be kept in fridge for 24 hours too and used as and when required, especially if you are running out of time and need to hurry up breakfast in the mornings the same can be prepared and kept overnight in airtight container.
**. This batter is not fermented, so it is ready to be used immediately after resting time of 20 minutes. In case you have placed in refrigerator keep it out at room temperature for about 30 minutes to thaw before you begin to remove doddak for best results.
** Mix the batter well in clockwise direction till you get equal consistency. Rice at times settles at the bottom of batter when allowed to rest, so it is absolutely must to do so. Also check thickness and add water if necessary, the batter should be of idly batter consistency.
** Heat a Iron tava to full heat, you may use any tava. Once hot lower the heat to minimum, pply oil+ghee all over the tava. Rub tava lightly with a tissue paper so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly.
** Note : I always use Oil (tel) + ghee (toop) in the ratio of 1:1 for removing of dosa, bhakri etc. The results are fantastic unlike if used single, so just give it a try. I learned this method from my Amma (Mom) who always had them mixed and kept ready in bowl to be used.
** Using a deep rounded ladle that holds about ½ cup of batter, pour it on the center of the tava and then with the rounded bottom gently spread it into a round thick dosa of say about 6-8 inches in diameter gently, do not press the ladle too much on tava or it will tear.
** Raise the heat to medium and sprinkle some oil+ghee all round the rim of the doddak/ dosa and some on the top too. Let cook till the bottom side is done and the upper surface too cooked and not wet to touch, now gently with dosa spatula loosen and flip it over.
** Let cook on the top side too, this doddak is cooked on both sides, when done remove with spatula and check out that both sides are done if not cook for few more minutes. Doddak takes time to cook unlike thinner dosa, so do not hurry, or it will remain uncooked within.
** Gently remove the doddaka and put it on a serving plate and then proceed to remove rest of the required number of doddaka with the batter in similar way. Season the tava and rub with tissue paper every time to ensure that the doddaka comes off perfectly done.
** Note : The heat when adding on doddaka on tava should be minimum that is low, then it should be raised to medium and cooked throughout on medium heat, you may check and raise or lower the heat to maintain as required taking care to see that dosa is not burnt.
** “Taushe’ Ukdo Tandla Doddaka (Cucumber Boiled Rice Thick Dosa)” is done and ready to be served. Dosa always tastes best served hot out of the tava with some spicy chutney or any curry or bhaji or any other side dish of your or family’s choice.
** I have always loved to relish doddaka/ bhakri/ dosa etc. with a little bit of fresh homemade butter/ loni and I always serve myself a large tablespoon of the same, while hubby prefers spicy coconut chutney or any pickle with dosas and off course a strong tea is must.
** In all definitely a delicious tummy filling breakfast that is sure to keep you going for long hours before hunger pangs hit. Try this one, it is not only tasty but healthy too, and you should make your family have the habit of eating good home cooked food always.
** Our Konkani Saraswat/ GSB Cuisine is a storehouse of wonderful recipes and the traditional dishes should not be lost, so do try them out and see to it that legacy get continued for generations to come, if the chain is broken we will only regret about it in the long run.
** “Tausali/ Cucumber Dosa” which is prepared on similar lines with slight difference. Here the dosa is removed thinner in texture like that of panpolo/ neera dosa and cooked covered one side only, children love that soft dosa, so do check it out at the given link below ….
** There are many more “Dosa” and other breakfast varieties in my Blog, do go through them in leisure and try them out and enjoy with your family. They are all very tasty, tried and tested in my own kitchen, query if any can be mailed/ commented in blog to me.
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