Gather the ingredients needed.
Wash and soak the rice.
Chop the cucumbers roughly and grate or slice the coconuts. Set aside
Crush the jaggery and set aside
After 2 hours of soaking the rice, drain the water.
Grind the rice with coconut and cucumber adding one cup of water initially.
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)
If the rice paste appears very thick add a few tbsp water at a time and grind teh mixtire to a fine batter.
Extract the pale green batter and add water to form a free flowing batter.
Heat a dosa pan ( I use staub, crepe pan) and grease it for ease. Use a pan with slightly raised sides.
Sprinkle water on the pan, if it evaporates immediately then, the pan is ready.
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.
Allow this to cook for a few minutes. (Keep the heat to medium)
Release the sides of the dosa and flip over for a minute.
Remove and serve.