Avalakki (Poha/Flattened rice) Upkari:

Avalakki (flattened rice) upkari is a popular breakfast item or evening snack. It is served for breakfast with upma and banana.

Avalakki Upkari

Ingredients:
Avalakki (Thin variety) - 2 Cups
Powdere Jaggery or brow sugar - 2 Tbsp
Red chilies - 2
Coriander seeds - 1/2 Tsp
Cumin seeds  1/2 Tsp
Fresh grated coconut - 1/2 Cup
Salt - To taste

Seasoning:
Olive/Coconut oil - 2 Tbsp
Asafoetida - A pinch
Mustard seeds - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Curry leaves - 2 Strings
Coriander leaves - 2 Tbsp chopped

Method:
1.  Dry grin cumin seeds, coriander seeds and red chilies.
2.  Add the grated coconut to the poha and mix.
3.  Add the powered spices, jaggery/brown sugar, and salt.
4.  Head the oil, add mustard seeds and when it sizzles add asafoetida, curry leaves, and turmeric powder.
5.  Pour the seasoning on the avalakki.
6,  Garnish with fresh chopped cilantro leaves.

Mangalore Bun

I had tried these Mangalore buns and goli bajji at a small restaurant called Mitra Samaj in Udupi. Ever since this has been on my mind.  The Indian cooking challenge for March is Mangalore buns.
 

Mangalore Bun

Ingredients:
All purpose flour - 1&1/2 cup
1 medium size ripe banana mashed
Yogurt - 3 to 4 tbsp
Sugar - 2-3 tbsp
Cumin seeds - 1/2 tsp
Baking soda - a pinch
Oil - 2 tsp
Salt - to taste
Oil to deep fry

Method:
1.  Peel, chop and mash the bananas and set aside.
2,  In a dish add the mashed bananas, all purpose flour, yogurt, sugar, cumin seeds, baking soda and 2 tsp oil.
3.  Knead to a soft pliable dough.  Do not add any other liquid.
4.  Cover and set in the refrigerator overnight.
5.  Knead slightly and make small lemon size balls.
6.  Roll it to 3-4" discs thicker than puris.
7.  Deep fry in hot oil and press the center to puff up,
8.  Turn and fry both sides till golden brown color.
9.  Serve with coconut chutney.

Kanchipuram Idly

Idly is a traditional South Indian breakfast.  For Kanchipuram idly the batter is seasoned with spices, corriander leaves, curry leaves, ginger and tastes delicious.

Kanchipuram Idly

Ingredients:
Idly rice - 3 cups
Urad dal - 1 cup
Yogurt - 1/2 cup
Salt to taste

Seasoning:
Ghee - 2 tsp
Asafoetida/Hing - a pinch
Cumin seeds/Jeera - 1 tsp
Curry leaves - 2 strands chopped
Black pepper - 1 tsp
Cashew nuts - 20 halves

Soaked channa dhal - 2 tsp
Chopped coconut pieces- 2 tsp
Corriander leaves - 2 tsp chopped
Grated ginger - 1 inch
Green chilies - 1 or 2

Method:
1.  Soak rice and urad dhal separately for 5 to 6 hours.
2.  Grind urad dhal till soft and fluffy and rice a little coarse.
3.  Mix both the batters and set aside to ferment overnight.
4.  When ready to make the idlys add half cup of yogurt add salt to taste.
5.  Add soaked channa dhal, chopped fresh coconut pieces, green chilies, coriander leaves and grated ginger to the dough.
6.  Make a seasoning with 2 tsp ghee and add asafoetida, cumin seeds, curry leaves, black pepper, cashew nuts.
7.  Add the seasoning to the batter.
8.  Pour the batter in idly molds or plates and steam it for about 15 minutes.
9.  Serve with chutney or sambar.

Mini seasoned idlis

Idli is a very popular South Indian breakfast dish. This recipe is a twist to the regular idli and is tempered with spices.

Mini seasoned idlis

Ingredients:
Mini idlis - 70 (or 16 regular idlis)
Salt to taste
Seasoning:
Olive oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Black dram dhal (urad) - 1/2 tsp
Curry leaves - 2 strands
Black pepper crushed coarsely - 1/2 tsp
Dry red chilly - 1
Cashew halved - a handful
Chutney powder - 4 tsp or as per taste
Lemon juice -  tbsp
Cilantro leaves chopped - 2 tbsp

Method:
1. Make 4 plates of mini idlis in the steamer or cut the regular idlis to cubes.
2. Take out of the mold and cool it completely.
3. Heat oil in a pan and add olive oil, asafoetida, mustard seeds, cumin seeds.  When the mustard seeds crackle add the urad dhal, curry leaves, crushed black pepper, red chili and cashew nuts.  Saute.
4. Add the cooled idlis to the pan and toss gently.
5. Finally add the chutney powder and mix.  Adjust salt if necessary.
6. Add the lemon juice and garnish with chopped cilantro leaves.

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Hirekai Dosa (Ridge gourd pancake)

Dosa is a common breakfast dish.  Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region.This dosa is typical to South Kanara region.

Hirekai Dosa

Ingredients:
Ridge gourd -1 (skin peeled and sliced)
1 cup – long grain rice (raw)
1/4 cup – fresh or frozen coconut grated
2 – dried red chilies
1 tsp – cumin seeds
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with fresh or frozen grated coconut, red chilies, cumin seeds, jaggery or brown sugar, tamarind, and salt.
3. Heat the skillet.
4. Spread a tsp of oil on the skillet and arrange the sliced ridge gourd.
5. Pour the dosa batter on the skillet and spread evenly.
6. Keep the heat medium to high.
7. Put another tsp of oil to cook, cover the skillet.
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

Uddina Vade

Uddina (Urad dhal or black gram dhal) vade is a traditional South Indian breakfast dish.  Vade is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.

Uddina Vade

Ingredients:
Urad dhal - 2 cups
Green chilies chopped - 3-4
Curry leaves chopped - 2 strings
Ginger grated -1/2 inch
Cilantro leaves chopped - 3 tbsp
Coconut chopped - 1 tbsp
Asafoetida - a pinch
Black pepper roughly crushed - 1 tsp
Salt to taste

Method:
1.  Soak urad dhal for 3 to 4 hours.
2. Grind urad dhal in a wet grinder or blender with as little water as possible (just enough water to blend) for about 15 minutes till light and fluffy.
3. Now add the chopped green chilies, curry leaves, ginger grated, cilantro leaves, coconut pieces, asafoetida, black pepper, and salt.  Mix well.
4. Heat enough oil in a pan.
5.  Wet your  hand well and make a small ball and make a hole in the middle and gently slide in the hot oil.
6.  Deep fry in medium flame and fry on both sides till crispy.
7.  Serve with coconut chutney and/or sambar.

Kanda Poha

Kanda Poha is poha (flattened rice or beaten rice) prepared with onion.  This is a popular Maharashtrian breakfast.  The South Indian version of this is similar but does not use potatoes and tomatoes.

Kanda Poha

Ingredients:
Poha (flattened rice) thick variety - 2 cups
Potato - 1 big chopped
Onion - 1 medium
Tomato - 1 big
Green chillies - 4 or 5
Ginger grated - 1/4 inch
Salt to taste
Juice of half lemon

Seasoning:
Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Urad dhal - 1/2 tsp

Cumin seeds - 1/2 tsp
Curry leaves - 2 strands
Roasted peanuts - 3 tbsp

Garnish:
Chopped cilantro leaves - 2tbsp
Fresh grated coconut - 2 tsp (optional)

Method:
1.  Chop potatoes finely and soak in water
2.  Chop onions, grate ginger, green chilies and tomato and set aside.
3.  Soak poha in just enough water to the level of poha for 10 minutes.
4.  Make a seasoning of olive oil, asafoetida, mustard seeds, urad dhal, cumin seeds, curry leaves. 
5.  Next add the green chilies, chopped onion,  grated ginger, and cook till crisp.
6.  Add the chopped potatoes and fry well.  Finally add the tomatoes and cook till mushy.
7.  Add the  drained poha, salt and mix well.
8.  Finally add the roasted peanuts, lemon juice, fresh grated coconut and garnish with chopped cilantro leaves.

Avarekaalu Akki tari Kadabu (Steamed Cream of Rice balls)

This dish has different names in different regions.  In Mangalore it is called pundi katti and in Bangalore kadabu. This dish is made for breakfast with cream of rice.  Ideally, rice is washed and dried in shady cool  place and processed to cream of rice texture and then prepared for the authentic taste.

Avarekaalu Akki tari Kadabu

Ingredients:

Cream of Rice - 2 cups
Water - 4 cups
Avarekaalu (Lilva papdi) - 1 cup
Cilantro chopped -  1/4 cup
Green chillies - 4 or more per taste
Ginger grated - 1 inch
Coconut grated - 1/4 cup
Lemon juice - of half a lemon
Butter - 1 tsp
Salt to taste

Seasoning:
Olive oil - 4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 2 strings

Method:
1.  Cook avarekaalu in water with salt till tender.  Drain and set aside.
2.  Take olive oil in a pan and make a seasoning of mustard seeds, asafoetida, cumin seeds, urad dhal, chana dhal, curry leaves.  Add the water, salt, cooked avarekaalu and boil.  Reduce the heat and add the cream of rice.  Also, add, the grated ginger, green chillies, lemon juice, chopped cilantro.
3.  Keep stirring and cooking till all the water is absorbed.
4.  Add a tsp of butter for flavor.
5.  After it has cooled a little make oval shaped balls applying a little oil on your hand.
6.  Steam the rice balls (kadabus)  in a steamer for 15 to 20 minutes.
7.  Serve with coconut chutney.

Karela Dosa

Karela is also known as bitter gourd.  It is a popular vegetable in India.  It has a unique bitter taste and it is used in curries,pickles and making other    dishes.  I tried making dosas with karela and it tastes delicious.

Ingredients:
Long grain rice - 1 cup
Karela - 2 medium
Tamarind - 1 tbsp
Green chillies - 2 or 3 (as per taste)
Coconut grated - 2 tbsp (optional)
Salt - to taste

Method:
1. Soak rice overnight
2. Clean the karela, chop and take out the seeds.
3. Blend rice with, green chillies, coconut, tamarind, and salt.
4. Heat the dosa griddle
5. Pour the dosa batter on the griddle and spread evenly and put a tsp of oil around it
6. Cover the griddle and cook
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney of your choice.

Spinach and Mushroom Chillas

I tried this recipe of chickpea flour pancake from north India. I adapted the recipe from Sanjeev Kapoor and experimented with different fillings.

Ingredients
Besan/Chickpea flour - 2 cup
Chopped Spinach - 1 cup
Firm Tofu grated - 2 cup
Olive oil as required to shallow fry
Onion ,chopped 1 medium
Mushroom,sliced - 8-10
Black pepper powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Asafoetida - a pinch
Salt to taste

Method:

1. Heat one tablespoon olive oil in a pan and sauté onions till translucent.
2. Add chopped spinach and cook. Add mushrooms and sauté.
3. Add salt and black pepper powder as per taste.
4. When cooled mix in grated tofu. Set aside.
5. In a bowl mix together besan flour, salt, red chilli powder, asafoetida, and sufficient water to make a batter of pouring consistency.
6. Make sure that there are no lumps.
7. Heat a nonstick skillet, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.
8. Cook the chillas on both sides, till golden brown.
9. Place a portion of the spinach mushroom stuffing on one side of the cheela, fold the other side over it and serve immediately.

Quinoa Akki Roti

My latest experiment with quinoa - quinoa akki roti. I tried this recipe by making quinoa flour in the blender. Then I added a little rice flour and proceeded the same way as the regular akki roti by add the onions, grated carrots, cilantro, curry leaves in the dough.

Ingredients:
Quinoa flour - 2 cups
Rice flour - 1/2 cups
Carrot - 1 small grated
Onion - 1 medium chopped
Curry leaves - 2 strings
Coriander leaves - 4 tbsp chopped
Cumin seeds - 1 tsp
Green chillies - 2 chopped
Salt to taste
Olive oil - few tsp to cook

Hot boiling water - to mix

Method:
1. Mix quinoa and rice flour with grated carrots, chopped onion, chopped curry leaves, corriander leaves, cumin seeds, chopped green chillies, chopped and salt.
2. Add just enough boiling water to this and knead.
3. Make it to tennis size balls.
4. Flatten the dough on a plastic sheet with your hand
5. Gently transfer the flattened roti to a cast iron griddle or skillet
6. Add a tsp of olive oil around it and cover it
7. Cook on medium flame till done
8. Serve with chutney.

Sarvapindi (Rice flour pancakes from Andhra Pradesh)

A traditional Telingana dish almost similar to the "Akki Roti" of Karnataka. "Sarva" means deep hallow cooking bowl, and "Pindi" means snack. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough with onions, spcies, herbs, peanuts and sesame.

Ingredients:

Rice Flour - 1 cup
Sesame Seeds - 1/4 cup
Roasted Peanuts, soaked - 2 tbsp
Green Chilies - 5
Green Chili Paste - 3/4 tbsp
Cumin Seeds - 1 tsp
Garlic - 1 medium size clove
Onion, finely chopped - 1/3
Green Onion, chopped - 1 / 2 tbsp (heaps)
Coriander leaves - 1/2 cup
curry leaves, chopped - 1 strand
Salt to taste
Water - 1/3 cup, may need little less than this
Oil - 2- 3 tsps. per pancake

Method:

1. Soak sesame seeds in warm water.
2. Roast the peanuts, peel the skin and soak the peanuts in water. 3
3. Coarsely grind green chilies.
4. Blend 3/4 of the chopped onion, garlic, cumin and salt to fine paste.
5. Wash and chop the herbs finely.
6. Take the rice flour in a bowl, add chili and onion mixture to the flour.
7. Add crushed peanuts, remaining chopped onions, herbs and mix well.
8. Add a pinch of chili powder to adjust to your spice level.
9. Gradually add water to make soft dough.
10.Divide the dough into 3 equal parts.
11.Flatten the dough on a plastic sheet with your hand.
12.Gently transfer the flattened roti to a cast iron griddle or skillet
13.Make holes on the roti with your fingers.
14.Add a tsp of oil around it and cover it
15.Cook on medium flame and flip to the other side and cook till done.

The cooking challenge selected for February is Sarva pindi. This event is hosted by Srivalli of "Spicing your Life" and the recipe provided by Usha of "My Spicy Kitchen".

Neer Dosa

Neer dosa is a delicacy from Dakshina Kannada region of Karnataka. Neer means water in Kannada, Tulu and a few other Indian languages.Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. There is no need of fermentation for this batter.

Ingredients:

Long grain rice - 1 cup
Salt to taste
Water to blend

Method:
1. Soak rice overnight.
2. Blend rice with salt and water to a thin watery dough.
3. Heat the skillet and lightly grease the skillet with oil.
4. Splash the dough on the skillet and cook on one side only.
5. Serve hot with chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Steamed Kadabu

Ingredients:

For the covering:
Rice - 1 cup
Salt - to taste
Oil - 2 tsp

Filling:
Channa dhal - 1/2 cup
Urad dhal - 2 tbsp
Moong dhal - 2 tbsp
Toor dhal - 2 tbsp
Coconut - 2 tbsp
Green chillies - 2 or more per taste
Asafoetida - a pinch
Curry leaves chopped - 2 strings
Corriander leaves chopped - 3 tbsp
Salt to taste

Seasoning:
Mustard - 1 tsp
Curry leaves- 1 string
Asafoetida - a pinch

Method:
For the outer covering:
1. Soak rice overnight and blend with salt to a watery dough.
2. Add 2 tsp of oil and cook it on a heavy pan stirring continuously till it leaves the pan and forms a ball.
3. Make lemon sized balls and set aside.

For the filling:
1. Soak all the channa dhal, urad dhal, moong dhal, toor dhal overnight.
2. Blend the dhals coarsely with green chillies, coconut, asafoetida, and salt.
3. Add the chopped curry leaves and corriander leaves.
4. Make a seasoning of mustard seeds, asafoetida, and curry leaves and add to the filling.

To assemble:
1. Flatten the rice dough with a tortilla press or with hand.
2. Keep enough filling in each and fold it.
3. Steam for about 20 to 25 minutes till done.
4. Serve with ghee and chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Brinjal Dosa

Brinjal Dosa

Ingredients:
Brinjal long variety -2 (sliced)
1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3. Keep the sliced brinjal in a vessel filled with water
4. Heat the dosa tava.
5. Spread a tsp of oil on the tava and arrange the sliced brinjal.
6. Pour the dosa batter on the tava and spread evenly
7. Put another tsp of oil to cook, cover the tava
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

Sending this recipe to Krithi's Kitchen who is guest hosting Breakfast Club started by Helen of Fuss Free Flavors.

Vattayappam – Kerala’s Queen of steamed rice cakes for ICC

The challenge for March is a speciality dish from Kerala. It is a steamed rice cake leavened with yeast, sweetened with sugar and garnished with nuts and raisins. This challenge is hosted by Srivalli of Spicing Your Life and the recipe is adapted from Shn of Mishmash.

Vatteppam/Vattayappam – Kerala’s Queen of steamed rice cakes

Ingredients:

To blend:

Raw rice - 1 cup soaked for 6-8 hours
Grated coconut - ¾ cup
Cooked rice -2 tblsp
Water - ½ cup water to grind (thick as idli batter)

To Proof yeast:
Active dry yeast ½ tsp
Water - 1/3 cup
Sugar - 2tsp

To Make Rice porridge: (Use 4tbsp of this paste)

Coarse ground paste -1½ to 2 tbsp
Water -1/3 to ½ cup

To sweeten and flavor:

Sugar - ½ cup or more per your taste
Cardamom powdered - 6 to 8
Cashew nuts 8 to 10
Raisins ½ tblsp
Ghee1 ½ tblsp

Method:

1. Blend rice in an adding very little water to a coarse texture,
2. From the blend mixture remove the required quantity mentioned under, “To Make Rice porridge” and keep aside.
3. Add freshly grated coconut to the main batch of ground rice and grind thoroughly to a fine batter.
4. At the end, add cooked rice and grind again.
5. Proof yeast by warming adding sugar and yeast dissolved in this luke warm water and keep the mixture in a warm place for 15-20 minutes till it foams.

To make Rice porridge:
Heat a pan and add a couple of spoonfuls of coarse ground rice, kept aside earlier and water; bring it to a boil and keep stirring in low-medium heat until it is fully cooked and reaches the consistency of porridge and turn off the heat and cool completely.

Add the rice porridge to the ground rice batter and blend it thoroughly with the batter. Next, add yeast mixture and pulse one or two times just to blend everything well.

Pour the entire batter to a bowl and let it ferment in a warm place for about 4-6 hours or overnight. When batter is doubled and fermented, add sugar let it ferment for another 2 hours.

Just before steaming, add powdered cardamom, ghee roasted nuts and raisins to the batter.

For steaming:
Grease a 6 inch round cake pan with oil or cake release. Pour the prepared batter and fill till half of the pan/cake tin and steam cook for about 20 -30 minutes in medium heat.

Let it completely cool. Now run a knife by the side of the pan and gently separate the steamed cake from the edges of the pan and slowly lift the cake with a spatula and cut into squares of wedges.

Akki Roti

Akki Roti is a rice-based breakfast item unique to the state of Karnataka, India. Ak ki-Rotti means rice-pancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander leaves and cumin seeds can also be added while kneading the dough for taste. Oil is spread over a griddle and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Roti is served hot and is eaten along with chutney. A dash of butter with Akki Rotti is also preferred. This is my favorite dish and my mom prepared it often growing up.


Ingredients:
Rice flour - 3 cups
Carrot  - 1 medium grated
Lilva papdi/avarekai - 1 cup (optional)
Bell pepper  - half diced
Onion - 1 medium chopped
Curry leaves - 2 strings
Coriander leaves - 1/2 bunch chopped
Cumin seeds - 1 tblsp
Green chillies - 4 or 5 chopped
Coconut grated - 1/2 cup fresh or dry
Salt to taste


Hot water - to mix

Method:
1.  Mix rice flour with grated carrots, lilva papdi/avarekai, chopped bell pepper, chopped onion, chopped curry leaves, corriander leaves, cumin seeds, chopped green chillies, grated coconut, chopped corriander leaves, and salt.
2.  Add just enough boiling water to this and knead.
3.  Make it to tennis size balls.
4.  Flatten the dough on a plastic sheet with your hand
5.  Gently transfer the flattened roti to a cast iron griddle or skillet
6.  Add a tsp of oil around it and cover it
7.  Cook on medium flame till done
8.  Serve with chutney.

Blueberry Muffins

We had a bake sale at work to benefit the Combined Federal Campaign (CFC).  My friends made different baked goods like cookie, brownies, cakes.  I made the blueberry muffins for this event.  Everyone enjoyed the muffins and the bake sale was a huge success

Ingredients:
For 12 muffins

All purpose flour - 1 and 1/4 cup
Sugar - 1/3 cup
Baking powder - 2 tsp
Salt - a pinch
Fresh or frozen blueberries - 1 cup
Eggs - 2
Melted butter - 4 tblssp
Vanilla extract - 1 tsp

Method
1.  Preheat over to 400F
2. Mix flour, sugar, baking powder, and salt.
3. Beat eggs and mix vanilla extract and butter.
4.  Mix till just moistened and fold in the fresh/frozen blueberries.
5.  Spoon the batter in pas and bake for 20 to 25 minutes till brown
6.  Cool  for 5 minutes and serve.

Jackfruit Idly

I tried my mom's receipe of Jackfruit idly and created this delectable creation. This was my favorite dish and now my girls are crazy for this dish.

Ingredients:

Jackfruit peeled - 1 cup
Long grain rice soaked - 2 cups
Jaggery or brown sugar - 1/2 cup
Fresh or dry coconut - 1/4 cup
Salt - a pinch
Banana leaves to steam

Method:

1. Blend the soaked rice with jackfruit, jaggery/brown sugar, salt, and coconut to coarse consistency.
2. Cut banana leaves to square pieces.
3. Pour the dough in the banana leaves and fold it.
4. Steam it for 15 minutes till done.




This recipe goes to Gayathri's "Walking thorugh Memory Lane Event".

Cucumber Dosa

This is one of my favorite breakfast dishes. This is my mom's recipe. I love the color and flavor of this dosa.


Ingredients:

Long grain rice - 1 cup
Cucumber - 1
Green chillies - 2 to 3
Coconut fresh or dry - 3 tblsp (optional)
Salt to salt

Method:
1. Soak rice overnight
2. Cut the cucumber to big pieces. Do not peel the skin.
3. Blend rice with cucumber pieces, green chillies, coconut, and salt.
4. Heat the dosa tava.
5. Pour the dosa batter on the tava and spread evenly
6. Put another tsp of oil to cook, cover the tava
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney.