Cucumber Pancake/ Cucumber Rotti Recipe

Given a chance I would eat this everyday for either breakfast, or lunch or dinner. This is how fond I am of this Cucumber Rotti. It is easy to prepare, uses readily available ingredients, does not require any fermentation and the taste is delicious. It is light tasting and also healthy. It is also a good way of using up the cucumbers lying around.


This is a variation of the Cucumber Dosa that I have made before. This is traditionally eaten during breakfast. If you are skeptical of the taste of cooked cucumber then let me assure you that cooked cucumber lends a sweet taste to the dish, while imparting wonderful aroma while it is cooking. The sweetness is offset by the green chillies and also the different flours. The quantity and the different flours used here can be changed as per taste and availability.


I was planning to send this to AFAM-Cucumber, but now I realise that I have missed the deadline :-(.




  • 2 medium to small size cucumbers (Taushe in Konkani)
  • ½ cup rava/ sooji (fine)
  • ½ cup idli rava
  • ½ cup rice flour
  • 2 tbsp wheat flour
  • Coriander leaves
  • 4-5 green chillies
  • oil, salt


  • Peel the cucumbers and grate them. Retain the seeds of the cucumber but drain part of the cucumber water.
  • Chop up the green chilies very finely. Chop the coriander leaves.
  • Add the idli rava, rice flour, sooji, wheat flour, coriander leaves, and green chilies to grated cucumber and mix well. Add salt as required
  • Let this whole thing rest for about 30 minutes. Note that the mixture in this case will be coarse and not “gooey” or watery like a dosa batter. 


  • Heat a griddle /tava and grease it a little bit. When the griddle/tava is hot, take a handful of the cucumber mixture and place at the center. 
  • Pat the mixture using finger tips and spread it around starting from the center to form a circle. 
  • Use little water to spread this out if it becomes hot to handle.
  • This spreading should not be either too thick or thin, make it as even as possible.
  • Make about 4-5 small holes around the periphery and center of the circle using a spatula.
  • Put about 1 tsp of oil around the pancake (rotti) and also 1 tsp into the small holes.
  • Cover this with a lid and let it stay for a minute or so on high heat.
  • After a minute take a peek and check to see if the backside of the rotti has a brown color.
  • If it has not, then let it stay for a while or the rotti will break when trying to turn it around.
  • If it has browned then, turn the rotti around, put some more oil around it and let it cook for a while. 

This can be eaten as is or with little ghee or coconut oil.


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  1. Miri says:

    What we call rotti is made of just rice flour with green chillies, coriander, cumin seeds and shredded coconut – this one I usually make for a quick breakfast but never thought of adding cucumber! Thanks for the tip

  2. suparna says:

    Fab.snap 🙂 am drooling…love taoushe doddak…yummmm, it tastes superb with chitni pitti and toop 🙂 lovely, we add grated coconut to the batter too, love the aroma and flavour and the sweet tinge it has…

  3. Keerthana says:

    that pic makes me drool..i too can eat this everyday!
    never tried this befor, but we make the cucumber dosa..will be posting that soon:)

  4. RedChillies says:

    Thanks MAdhu. Akki Rotti are the best isn’t it? Try adding grated cucumber, they enhance the taste to the rottis.

    Thanks Miri. I agree, the one you are referring to, we call that Akki Rotti. We love that at home and I usually make it for dinner :-). Adding grated cucumber makes lots of difference.

    Thanks Suparna. My miL adds coconut to this, but I have somehow skipped this part. Thanks for reminding this. Can you imagine chutney pitto and toop, heavenly combination isn’t it?

    Thanks EC. Very light and refreshing too.

  5. RedChillies says:

    Thanks Uma. Yeah it is healthy and you have such clever ideas too 🙂

    Thanks Keerthana. If I had my way, I could eat this everyday too. Cucumbers have become cheaper too, Waiting for your version.:-)

    Thanks MAdhumathi. So glad you liked it. It is a good change.

    Thanks Asha. You are the best, hope you liked it. This is a small change with other flours in the ‘Rotti hittu’.

    Thanks Soma. In fact I learnt this after my marriage. Even though both of us are Konkanis I never knew this. But it is quite refreshing.

  6. RedChillies says:

    Thanks Laavanya. I learnt this after my marriage and befoer that it was only garnishing and salads. This is a good change.

    Thanks Deesha. Idli rava makes the dosa crispy and in fact cucumber and idli rava forms great combination.

    Thanks ISG, Mahimaa. I hope you get to try this.

    Thanks Cham. Trust me, this is very light and refreshing.

  7. SuperChef says:

    this would have been a great entry for AFAM!! yeah, sometimes it ahve everything readya nd realise that you missed the deadline 😀

  8. bee says:

    whenever i buy a ack of english cucumbers, we struggle to us them u and end up juicing them. will try this next time. no idli rava though. maybe cornmeal or quinoa will work.

  9. Arch says:

    Gosh, its so long since I made one of these – yummy…thanks for the ones ma makes with red pumpkin – they taste lovely and the combination of the sweetish cucumber taste with that of green chillies is awesome

  10. Raaga says:

    I should try this without the cucumber… that veggies gives me burps all day if I eat it for breakfast… so I don’t eat tausha polo at all.

    Happy new year… how are you?

  11. Madhuram says:

    This recipe is very new so is the cucumber dosa too. Have to try both. You really inspire me so much RC. I used your low fat pani puri technique to prepare low fat samosas and it was awesome (posted it today). I also tried your banana halwa recipe but with something else and it came out very good as well. Will post it soon.

  12. Shilpa says:

    Been following your blog for quite some time and surprising hubby with some yummy varieties !! Thanks
    This looks like another exciting surprise…

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