Cucumber Idli Rice Dosa Recipe – Easy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Cucumber Idli Rice Dosa Recipe – Easy South Indian Breakfast

Hey everyone! If you’re anything like me, you love a good dosa for breakfast. But sometimes, you want something a little different, a little…fresher. That’s where this Cucumber Idli Rice Dosa comes in! I first stumbled upon a variation of this when visiting my aunt in Tamil Nadu, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy, incredibly flavorful, and a fantastic way to sneak in some extra veggies first thing in the morning.

Why You’ll Love This Recipe

This isn’t your average dosa! The cucumber adds a lovely coolness and subtle sweetness that balances the slight tang of the idli rice. It’s a fantastic change of pace, and honestly, it’s become a weekend staple in my house. Plus, it’s ready in under 20 minutes – perfect when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful dosas:

• 3 cups idli rice
• 2 medium cucumber
• 1 cup grated coconut (approximately 100g)
• 3 green chilies
• 2-inch piece of ginger
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Idli Rice: This is key! Idli rice gives the dosa a lovely soft texture and slight fermentation even without actual fermentation. Don’t substitute with regular rice – it just won’t be the same.
• Cucumber in Dosa? Yes! It sounds unusual, but trust me. The cucumber doesn’t make the dosa watery; it adds a wonderful freshness and subtle flavor.
• Regional Variations – Tamil Nadu Influence: This recipe is heavily inspired by the dosas I enjoyed in Tamil Nadu. They often incorporate vegetables directly into the batter for a lighter, more flavorful dosa. You’ll find similar variations using bottle gourd (lauki) or even beetroot!
• Coconut: Freshly grated coconut is best, but frozen, thawed coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the idli rice in plenty of water for at least 2 hours. This softens the rice and helps create a smooth batter. After soaking, drain the rice completely.
2. While the rice is soaking, roughly chop the cucumbers after removing the ends. No need to peel them if you like the skin!
3. Now for the magic! Add the soaked and drained rice, chopped cucumber, grated coconut, green chilies, ginger, and salt to a grinder or blender. Grind everything into a coarse batter. The key here is to avoid adding excess water. You want a thick batter.
4. Check the consistency. It should be slightly runnier than traditional dosa batter – think a little thicker than pancake batter. Add a tablespoon of water at a time if needed to reach the right consistency.
5. Heat a dosa tawa (a flat griddle) over medium heat. Once hot, pour a ladleful of batter onto the tawa and gently spread it into a circular shape.
6. Drizzle a minimal amount of oil around the edges if desired. I usually skip this, but a tiny bit of oil helps with crisping. Cook for about a minute on each side, until golden brown and crispy.
7. Serve immediately! These are best enjoyed hot.

Expert Tips

• Don’t Overgrind: Overgrinding will make the batter too smooth and the dosas will be sticky.
• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. If it’s too cold, it will stick.
• Resting the Batter: While not essential, letting the batter rest for 15-20 minutes can help the flavors meld together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure any chutney you serve with it is also vegan.
• Gluten-Free: Idli rice is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My husband loves them fiery, so I often add an extra one for him!
• Quick Version using Rice Flour: In a pinch, you can use 1.5 cups of rice flour and 1.5 cups of semolina (rava) instead of idli rice. The texture will be slightly different, but still delicious.

Serving Suggestions

These dosas are fantastic on their own, but they really shine with a side of:

• Coconut Chutney (a classic!)
• Peanut Chutney
• Sambar
• A simple tomato chutney

Storage Instructions

Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a tablespoon or two of water to thin it out before using.

FAQs

Let’s answer some common questions:

• What type of cucumber works best for this dosa? English cucumbers (the long, thin ones) are great because they have fewer seeds. But any cucumber will work!
• Can I use pre-soaked idli rice? Yes, absolutely! Just make sure it’s been properly drained.
• How do I adjust the batter if it’s too thick or too thin? If it’s too thick, add water, one tablespoon at a time. If it’s too thin, add a tablespoon of rice flour.
• What is the best tawa to use for making dosas? A well-seasoned cast iron tawa is ideal. But a non-stick tawa will also work.
• Can this batter be fermented for a slightly sour taste? Yes! You can let the batter ferment for 8-12 hours for a slightly sour and fluffier dosa. Just be sure to leave enough space in the container for it to expand.

Enjoy! I hope you love this Cucumber Idli Rice Dosa as much as my family does. Let me know in the comments how it turns out for you!