Cucumber Coriander Rice Dosa with Coconut Chutney Recipe

A refreshing light dosa made with vegetables and paired with a signature coconut chutney makes a complete breakfast option.

Nutritional info

  • 7.9 gm
    Total Fat
  • 9.9 mg
    Calcium
  • 0.6 mg
    Iron
  • 19.6 gm
    Carbohydrate
  • 167.7 kcal
    Energy
  • 17.9 mcg
    Vitamin A
  • 1.6 gm
    Protein
  • 1.8 mg
    Vitamin C
2.0 Grated Tbsp(38.0 gm) Cucumber
2.0 Grated Tbsp(9.0 gm) Fresh Coconut
2.0 Tbsp(19.0 gm) Rice
1.0 Tsp(4.0 gm) Urad Dal
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves
1/4 Chopped Tsp(0.53 gm) Green Chilli
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
30.0 Ml(30.0 ml) Water
0.11 Chopped Tbsp(1.0 gm) Fresh Coconut
0.11 Tbsp(1.0 gm) Chana Dal
0.45 Number(0.05 gm) Kadi Patta
0.11 Chopped Tsp(0.23 gm) Green Chilli
0.06 Grated Tsp(0.11 gm) Ginger
0.06 Tsp(0.22 gm) Rai
0.03 Tsp(0.14 gm) Tamarind
0.03 Tsp(0.11 gm) Urad Dal
0.03 Tsp(0.13 gm) Salt
0.06 Tsp(0.2 ml) Oil
6.0 Ml(6.0 ml) Water
  • Prepreparation

    Soak and grind rice and urad dal. Mix and ferment it overnight.

  • For the dosa

    In the batter, add 2 tbsp grated cucumber, 1.5 tbsp grated fresh coconut, 1 tbsp chopped coriander leaves, 1/4th tsp chopped green chilli, 1/4th tsp salt and mix the batter well.

  • In a pan, add 1 tsp oil.

  • Pour and spread the batter evenly.

  • Flip and roast on the other side.

  • For the chutney

    In a mixie jar, add 1/4th cup chopped fresh coconut, 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, 1/4th tsp salt and blend it well.

  • Add water and blend it well.

  • For the tadka, heat a small pan, add 1/2 tsp oil.

  • Put 1/2 tsp rai and allow it to crackle.

  • Add 4 kadi patta, 1/4th tsp black urad dal.

  • Add the hot tadka on the chutney.