Sothekayi dosa
Sweet cucumber crepes
Servings Prep Time
4people 2hours
Cook Time
30minutes
Servings Prep Time
4people 2hours
Cook Time
30minutes
Ingredients
for soaking
for grinding
for making
  • 2-3tbsp cooking oilor ghee, use to grease the dosa and the pan
Instructions
  1. Gather the ingredients needed.
  2. Wash and soak the rice.
  3. Chop the cucumbers roughly and grate or slice the coconuts. Set aside
  4. Crush the jaggery and set aside
  5. After 2 hours of soaking the rice, drain the water.
  6. Grind the rice with coconut and cucumber adding one cup of water initially.
  7. When coarsley ground add the jaggery and grind to a fine paste ( the jaggery and the cucumber will add in extracting a bit more water, so dont add a lot initially)
  8. If the rice paste appears very thick add a few tbsp water at a time and grind teh mixtire to a fine batter.
  9. Extract the pale green batter and add water to form a free flowing batter.
  10. Heat a dosa pan ( I use staub, crepe pan) and grease it for ease. Use a pan with slightly raised sides.
  11. Sprinkle water on the pan, if it evaporates immediately then, the pan is ready.
  12. Pour the watery batter in the middle of the pan and swirl the pan around. Alternately you can spread it around in concentric circles to form a thin layer.
  13. Allow this to cook for a few minutes. (Keep the heat to medium)
  14. Release the sides of the dosa and flip over for a minute.
  15. Remove and serve.
Recipe Notes

In Karnataka, they have a neeru dosa pan which has raised edges so the batter can be swirled over. Use any pan suitable for you over medium heat.

The batter burns easily due to the jaggery so cook on medium heat.

Use coconut oil or ghee on the dosa if you prefer, I have not added any.

If you find the rice to form a hard batter add in powdered rice flakes and more water and let it rest for 20 minutes.

Adjust the jaggery to suit your taste, I have kept it mild. If you don’t have jaggery brown sugar works too( not the exact flavour)