Ingredients

Sowthekayi ( cucumber//kheera)—1 or grated cucumber 1 cup

Rice ( sona masoori//dosa rice)—1/2 cup

Jeera (jeerige//cumin seeds)—1 tablespoon

Hing (asafoetida//ingu)—1/2 teaspoon

Green chillies (hasiru menasina kayi//hari mirch)—3

Ginger (shunti//adarak)—small piece

Curry leaves (karibevu//kadipatta)—handfull

Coriander leaves (kothambari soppu//hara dhaniya)—handfull

Salt —to taste

Method

Wash and soak rice in enough water for 1 to 2 hours

You can also soak in hot water for 1/2 hour if you are in a hurry .

Drain water.

Wash and grate sowthekayi along with its skin.

No need to scoop out the seeds.

Now transfer the soaked rice,grated cucumber,jeera,ginger,green chillies,karibevu,coriander leaves,salt to a mixer grinder jar.

Grind everything to a smooth fine paste adding little water as sowthekayi leaves water.

The consistency of the batter should not be too thin.

It should be like regular dosa batter.

Transfer to a bowl and mix well.

Let it rest for 5 to 10 minutes.

Now grease the tava or you can use nonstick tava.

Heat the tava on medium flame.

Now pour a laddle full of batter in the centre and spread in circular motion to make it round circle.

Sprinkle little oil on dosa ,cover and cook.

When its cooked to golden brown remove it using a flat laddle.

Repeat the same procedure with rest of batter

Serve hot dosa with chutney.