I have a strong liking for south indian cuisine. It all started during my engineering days, where I met my very good friend (who is a south indian). We spent long hours studying at each others’ houses, and this was when I got a chance to relish various south indian delicacies. The heavenly filter coffee 🙂 (the dose for staying up all night to prepare for exams and complete the assignments), dosas (savory rice crepes) & idlis, different types of sambhar & chutneys, an assortment of rice dishes (yogurt rice, lemon rice, coconut rice, tamarind rice) and not to forget the various curries made out of veggies, coconut and yogurt. How I miss those days 😦 !!!
To curb my craving for south indian food I attempt to make it myself. This recipe came to be by chance, while I was surfing the internet to find out some recipes which use cucumber. Typically, to make dosas, you need to prepare the batter at least 1 day in advance so that it ferments well. I am too lazy and impatient to do all that hard work :). So for people like me, here is an instant dosa recipe, which gets ready in no time. I hope you all enjoy it as much as I do.
4 cups of grated cucumber (remove the seeds)
2 cups rice flour
1 cup semolina (fine variety)
1 cup yogurt
2 – 3 finely chopped green chillies (adjust to taste)
2 tsp mustard seeds
2 tsp sesame seeds
2 tbsp fresh grated coconut
2 – 3 curry leave
2 tbsp finely chopped cilantro
water (to make the batter)
salt to taste
Oil for cooking the dosas (crepes)
- Set a griddle to heat up on MED-HI.
- Meanwhile, in a large mixing bowl add all the above ingredients (except water).
- Add water slowly to adjust the consistency. This batter will not be of the flowing consistency. You just need to add enough water so that you are able to spread the batter on the griddle.
- Grease the griddle with some oil. Take of the griddle from the stove (this prevents the batter from sticking to the griddle) and pour some batter in the center, using a spoon. Gently spread the batter to form a circle. While you are spreading, make sure that the dosas (crepes) are not too thick.
- When the dosa is cooked, it will leave the griddle on its edge. Using a flat spatula turn over the dosa to cook from the other side. Use oil accordingly to cook.
- Once the dosa is golden brown from either side it is ready.
- Use the above process to make dosas from the remaining batter.
- This dish could be eaten as a tea time snack, breakfast or as light lunch or dinner.
- Serve it with coconut chutney or cilantro mint chutney, or tomato ketchup.