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

ingredients
1.5 Tbsp(19.0 gm) Rice
ingredients
1 Tsp(4.0 gm) Urad Dal
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2 Tbsp(38.0 gm) Cucumber(Grated)
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1.5 Tbsp(9.0 gm) Fresh Coconut(Grated)
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1 Tbsp(3.0 gm) Coriander Leaves(Chopped)
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1/4 Tsp(0.53 gm) Green Chilli(Chopped)
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(30.0 ml) Water
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1/4 Cup(1.0 gm) Fresh Coconut(Chopped)
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1 Tbsp(1.0 gm) Chana Dal
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1/4 Tsp(0.14 gm) Tamarind Paste
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1 Tsp(0.23 gm) Green Chilli(Chopped)
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1/2 Tsp(0.11 gm) Ginger(Grated)
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4 No.(0.05 gm) Kadi Patta
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1/4 Tsp(0.11 gm) Urad Dal
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1/2 Tsp(0.22 gm) Rai
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1/4 Tsp(0.13 gm) Salt
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1/2 Tsp(0.2 ml) Oil
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As Required(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.