Cucumber Dosa/Taushe Polo

After getting married, I was introduced to an array of new, delicious, and fascinating dishes that were previously unfamiliar to me. Despite both of us being Konkanis, vegetarians, and sharing the same cultural roots, our families had unique styles and combinations of cooking.

One such delightful discovery has been the Cucumber Dosa, a savory Indian pancake that is incredibly easy to make yet so flavorful. This dosa requires just two primary ingredients: cucumber and idli rava (cream of rice). It’s a quick recipe, perfect for those busy days when time is short but you crave something satisfying. The result is truly amazing—crispy and golden on the outside, with a soft, melt-in-your-mouth texture on the inside. Unlike the traditional urad-based dosa, this one doesn’t require any fermentation, making it a hassle-free option.

Cucumber dosa has a unique charm because the batter isn’t poured like regular dosa. Instead, it is patted directly onto the pan, much like the technique used for making Thalipeeth. The grated cucumber imparts a subtle, refreshing flavor, and its natural moisture helps bind the batter, requiring no additional water in most cases.

Traditionally enjoyed with a dollop of butter, chutney, or even a spicy pickle, this dosa is incredibly versatile. You can experiment by adding grated coconut, green chilies, or coriander leaves to the batter for an extra burst of flavor. It makes for a wholesome breakfast, a quick lunch, or even a light dinner option.

This recipe has become one of my go-to comfort foods, not just for its simplicity but for the nostalgic connection it brings to family meals and shared culinary traditions. Whether you’re a seasoned cook or just starting out, cucumber dosa is a dish that’s bound to leave a lasting impression.

 Ingredients:

• 2 medium size cucmbers
• 1.5 cups of idli rava
• 4-5 green chillies
• oil, salt
• coriander leaves chopped (optional)
• 1/2 cup shredded coconut(optional)

 Preparation:

• Peel the cucumbers and grate them. Retain the seeds of the cucumber but drain the cucumber water as much as possible.
• Chop up the green chilies very finely.
• Add the idli rava, green chilies, shredded coconut, coriander leaves 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.
• Note: Even if it becomes watery, do not discard the water but retain it and mix it well.

 Procedure:

• Heat a tava and grease it a little bit. When the 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 dosa 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 dosa has a brown color.
•  If it has not, then let it stay for a while or the dosa will break when trying to turn it around.
•  If it has browned then, turn the dosa 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.