Experimenting with existing pantry ingredients is a hobby of mine which often leads to Innovative creations and some disasters too. But how would one know without trying at least once what works and what doesn’t !! I think I inherited this quality through my Grandma and Mum.
I love making Instant Dosas as they are a quick fix meal. I have made Dosas from regular pantry ingredients like lentils, legumes and beans and millets. I shall be featuring them on the blog in due course. Today I am going to feature a traditionally made dosa from the Konkan and Mangalore belt-The Cucumber Dosa. However I am featuring the no soak instant version of the same.
Everyone loves Cucumbers and they are so easily available in the market. In Goa, Mangalore, Konkan region we love our Dosa! (Pola) Dosas are generally made with locally available ingredients.
The Cucumber Dosa or as we call it in Konkani Tavshe Pola (Pronounced as TUV-SHAY PO-LA) is a soft and thick dosa almost like an Uttapam. The original recipe does involve soaking dosa rice for a few hours and then keeping the batter for a few more hours before making the Dosas however one barely has the time these days so I have an Instant Cucumber Dosa recipe today which requires no soaking and no fermentation. You are wondering how is that possible !! So here is the recipe for Instant Cucumber Dosa / Tavshe Pola
This is a soft and thick Dosa almost like an Uttapam. You would need a flat griddle/pan and a lid to cover the pan which helps with cooking the Dosa.
The ingredients you need are :
- Cucumbers – 2 medium sized
- Green Chillies – 2 – finely chopped
- Spring Onion – 2 – both the greens and bulbs finely chopped
- Ginger – 2 inch piece – chopped
- Coconut- 4 tablespoon- freshly grated
- Rice Flour- 4 tablespoon
- Poha/ Flattened Rice Flakes – 4 tablespoon – soaked in water for 10 mins.
- Salt to taste
- Sugar- 1 teaspoon
- Oil -to pan roast the Dosa
Method of Preparation :
Step 1 – Make the Cucumber and herb puree
Take a food processor/ mixer and add the chopped cucumbers, ginger, salt, sugar, spring onions, green chillies and grated coconut and puree it. The puree should look like the picture above. Do not add any water to this mixture. The cucumbers leave their own juice and hence there is no need to add any water.
Step 2 – Thickening the batter
Next soak the Poha in warm water for 10 minutes. Drain the water completely and add the Poha to the processor. Whisk it with the Cucumber Puree. The Puree should now be thicker. Next add the rice flour and mix well with a spatula to ensure no lumps are formed. The batter should be quite thick just like an Idli batter This is the Instant Cucumber Dosa Batter ready.
Step 3 – Making the Dosa
Keep the flat pan/ griddle on high heat for a couple of minutes till it is hot. Once it is hot reduce the heat down to medium-high. Take a ladle full of batter and spread it thick on the griddle. It should resemble the size and thickness of an Uttapam. Drizzle oil on the sides and centre and cover with a lid to let the steam cook the Dosa evenly.
The first side should take about a minute to cook completely.Take the lid off and then lightly flip the Dosa on the other side for a 30 seconds .
The Instant Cucumber Dosa is now ready to serve. Serve hot with dahi and pickle or chutney.
Key Pointers while making Instant Cucumber Dosa:
- While making the Dosa batter do not add any water because the cucumbers leave its own juice when you puree them. This batter has to be thick.
- If you feel that the batter is not thick enough you can increase the quantity of rice flour to get desired consistency.
- While pan roasting the Instant Cucumber Dosas do not spread the batter too thin as the Dosas will not hold shape and may break. Spread it thick like an Uttapam.
- One can add coriander to the cucumber puree as well this will enhance the colour and the flavour of the Dosa.
Recipe and Food Styling- Sharvari P Mehan
Photography- Ankit Mehan
I hope you have enjoyed today’s recipe for Instant Cucumber Dosa / Tavshe Pola. We at Mumbai to Melbourne love hearing from you. So do leave your feedback in the comments below.
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