Sounthenkayi Dosa / Cucumber Dosa . Recipe from ‘’The South IndianTiffin recipes by Vasantha Moorthy’’ !!
1 ½ cup raw rice / pachari /soorai orovu (Indian standard measuring cup of 1 cup / 200 ml / 8 oz cacity)
½ cup poha (avalakki / white aval)
½ cup grated coconut or 6 tablespoons grated coconut
1 medium size cucumber, gently peel off outer skin and chopped
½ teaspoon salt
1/ 4 cup water ( for final mixing)
¼ teaspoon cooking soda
1 tablespoon cooking oil
Wash and soak together rice and poha in 3 cups of water for 5 hours or overnight. Grind rice - poha with grated coconut and chopped cucumber in a big mixer bowl and make a smooth paste. Add less than ¼ cup water when making paste. Batter should not be too watery. Just like normal dosa batter.
Transfer this batter into another vessel . Add salt and ¼ teaspoon cooking soda. Mix well. Cover and keep aside for 4 hours or minimum ½ hour.
In a dosa tawa / griddle, heat little oil on high heat. Reduce the heat to medium. Pour a ladleful (approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
Allow to cook for about 30 seconds (until top portion done ). Turn the other side and cook until light golden color. Carefully remove it with flat spatula. Repeat the process with the remaining batter. Serve hot with chutney/ sambar / spicy vegetable curry / korma / gashi / prawns / chicken curry.