Posted on June 22, 2009. Filed under: dosa | Tags: , |

A sweet dosa made with tousa which is the local name for the big green cucumber used in this recipe.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 20 min.
Soaking Time : 4 hours.

Makes 8 tousalis.

1 cup raw rice
3/4 cup coconut, grated
1/2 cup jaggery (gur), grated
3/4 cup cucumber, grated
4 tablespoons melted ghee
1 level teaspoon salt
oil for coooking
1. Soak the rice for at least 4 hours in lukewarm water.
2. Drain, wash and grind to a smooth paste along with the coconut, jaggery and 1/4 cup of water.
3. Add the cucumber and salt and mix well.
4. If the batter is too thick, adjust the consistency by adding enough water to make a batter of dropping consistency.
5. Keep aside for 4 hours.
6. Heat a non-stick tava and grease it lightly with ghee.
7. Pour 1 ladle full of the batter on the hot tava and spread it to get a 3 to 4 mm. thick dosa.
8. Cover with a lid and cook only one side over a slow flame until the base is golden brown in colour and the top is firm.
9. Remove the tousali and repeat with the remaining batter.
10. Serve hot with ghee.

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