September 25, 2021

Cucumber Dosa (Thousali)

September 25, 2021

Cucumber Dosa is a summer delicacy from the southern Indian state of Kerala. It is made with a thin crispy pancake, stuffed with spicy potato filling and served with coconut chutney.

The rava cucumber dosa is a popular dish from the Indian cuisine. It is made of rice flour, cucumber and spices.

Cucumber-Dosa-Thousali

I didn’t have anything prepared for today’s breakfast since I was too occupied lounging about yesterday. So, as soon as I awoke, the first thing I did was soak some rice. Then, to create these delectable cucumber dosas, grind it into a smooth paste and combine it with shredded cucumbers. 

Making these rice crepes takes very little time and effort. They’re ideal for frantic workday mornings. You may complete all of the preparations the night before. Make a tasty and filling weekend breakfast as well. You may do what I did and still have dosas ready in no time.  

Cucumbers provide a lot of flavor and taste to these dosas. To see how excellent they are, make some. When you make these dosas, you get a wonderful cucumber fragrance, and when you eat them, you get an incredible aroma and crunch. 

If you’re a sweet tooth like me, serve them with honey; if you’re a savory person like my husband, serve them with a spicy coconut chutney. 

Soften the dosas by adding a lot of shredded coconut to the batter, then crisp them up by cooking them for an additional minute. I adore them in both forms. Served with honey. 

The recipe for these dosas may be found below. 

In Konkani, they’re known as thousali. When my mother had leftover rice batter from pan polo/rice crepes/neer dosa, she would make these cucumber dosas. Working ladies may prepare a large quantity of rice batter for neer dosa and cucumber dosa the next day.

Ingredients:

  • 1 cup rice for dosa (any medium grained rice)
  • 1/2 cup freshly grated coconut (optional)
  • 1 cucumber, medium size
  • season with salt to taste
  • For frying the dosas, you’ll need 1/2 cup of oil.

Serves: 2

Time to prepare: 20-25 minutes

Method of Preparation:

1. Soak rice overnight in order to have a quick breakfast the following day.

Dosa rice just needs to soak for 30 minutes, so you may start soaking as soon as you wake up.

2. Rinse the rice well, drain the water, and grind it into a smooth paste with the shredded coconut. 

Grated coconut makes these dosas soft, but if the dosa rice you use produces soft dosas or if you’re in a hurry, you may omit it.

3. When grinding, use as little water as possible. In the end, we’ll need a semi-thick batter.

4. Pour the ground batter into a container. Mix in the salt well.

5. Peel and grate the cucumber before mixing it into the rice batter. Mix thoroughly.

6. Taste and adjust the salt.

7. The cucumber releases water into the batter. If the batter is too thick after adding the cucumber, add a little water at a time until you get a semi-thick consistency.

8. Preheat a frying pan and pour a paddle full of batter onto it. Spread the batter out evenly to make a thin, circular dosa.

9. Cook on high heat with the lid covered until one side is done. Drizzle a little oil on top of the dosa before flipping it.

10. Continue to cook the dosa over high heat until it is done on the other side. 

11. Serve hot cucumber dosas with honey or a spicy coconut chutney.

Observation:

1. If the dosa batter is too thick to spread readily on the frying pan, add a little water to the batter to thin it down. After that, you should be able to simply distribute the batter on a frying pan.

2. As opposed to the thicker dosas, I like paper thin dosas. I also like to cook these dosas for an additional minute to make them crispy.

3. Make sure the batter isn’t too runny. 

Cucumbers may also be used to make:

In Konkani, thoushe dodaka or thoushe bakri are quick semolina pancakes.

In Konkani, cucumber idlis (sweet and non-sweet) are known as thoushe muddo. 

Other Konkani cuisine dosas should be tried as well. 

Cucumber Dosa from Mangalore (Magge Polo)

Dosa de Watermelon (Kalingana Polo)

Pancakes with Sweet Fenugreek (Surnali, godu polo)

Cucumber pancakes (Thoushe Doddak/Thoushe bakri/Rotti)

Pancakes made with sweet semolina and bananas (Kelle Rulava Doddak)

Tags: thousali, cucumber dosa, cucumber rice crepes, breakfast, southekayi dosa, thoushe polo, Konkani dish, Konkani recipe, Konkani cuisine, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, children’s breakfast, healthy dosa, healthy breakfast, thoushe polo, polo, veggie do

The sambar southekayi dosa is a dish that originated in the Indian state of Tamil Nadu. It is made with rice batter, coconut, and spices.

Related Tags

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.