Dosakaya Dosa / Cucumber Dosa

Ingredients:

Grated Dosakaya / Cucumber : 2 Cups

Fenugreek seeds : few

Atukulu / Flattened rice : 1/2 Cup

Rice : 1/2 Cup

Salt : to taste

Oil : as required     

Method:

Soak rice, flattened rice and fenugreek seeds separately in water for 3 - 4 hours.

Grind Soaked rice, soaked flattened rice, soaked fenugreek seeds and grated cucumber into  a paste without adding any water.

Cucumber gives out enough water while grinding, to make a smooth batter. Also, we want a thick batter with thick consistency, so do not add any water while grinding.

When you have a smooth batter, add salt and grind for a minute or two so that they mix well with the batter.

Transfer the finely ground batter into a vessel, close it with a lid and allow it to rest for atleast 7-8 hours ( over a night ).

During the resting time, fermentation takes palce. The more time you allow the batter to rest, the more it ferments. The more the batter ferments, the better the dosa tastes. Adding of salt fastens the fermentation during the resting period.

Once the batter has rested for 7-8 hours, the batter rises - that means the batter has fermented well and is ready to make dosas. Give the batter a nice mix and make yummy dosas.

Heat up a frying pan, take a laddle full of batter and make beautiful round dosas. Fry the dosas on both the sides using oil until they are golden brown.