Cucumber Rawa Dosa

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Step 1 to beat the sweltering Mumbai heat this summer - have a lot of cucumber rawa dosa. 
Many of those lovely folks I have long rambling conversations with about food had never heard about a cucumber rawa dosa. Of course, there were rawa dosas and masala rawa dosas and onion ones and what not. But cucumber seems like a strange ingredient to add to a dosa. I was introduced to it by my cook and let me tell you I've been having this almost every week, except perhaps in winter, for the last one year. The first time I tried it, I thought it was a fluke, the second time was even better, by the third I realised this one is a keeper. 
Like most Indian cooks, Jayashree does not work with measurements. Nothing is ever in grams and cups and everything is as she says 'ek andaaz mein' or my mum would say 'oru kanakkinu' or as the french would say 'au pif'. Which is also why most recipes would taste different in different kitchens and under different hands. You sniff it out, add a little bit here and there, adjust according to taste and personal choice of flavours, et voila, your dish which you can claim as your own is ready.

Unlike a regular dosa, rawa dosa is not made from a fermented batter, but uses curd as a souring agent. It's almost ready made and the batter can be prepared in no time at all. Be warned, make as much as you can, I've never been able to stop at one or two. I serve it with sambar or coconut chutney. Occasionally I have it plain since it has all the seasonings required. If you're too lazy for a sambar or a chutney, ketchup might do in a pinch.

Makes 5 delicious dosas


1 - Cucumber peeled grated
1 - Tomato grated
1 - Onion grated
1/2" ginger grated
1 - green chilli chopped
1/4 cup - coriander leaves chopped
3/4 cup - rawa/semolina
2 tbsp - yogurt
salt to taste
Oil to season tawa/frying pan


1. Grate peeled cucumber, tomato, onion, ginger into a bowl. Add chopped chillis and coriander leaves
2. The grated vegetables will release water. Into that add the rawa/semolina and curd and mix. Adjust rawa based on how much water the veggies release. Season with salt.
3. Heat the pan on low heat and drizzle a teaspoon of oil to season.
4. Scoop 1/4 cup of batter and spread on the pan with a spatula/your hand (It's easier to spread it by hand)
5. Cover and cook till lightly browned on bottom. Flip and cook for 2 minutes. Remove from heat.
6. Continue with the rest of the batter from Step 4.
7. Serve warm with a cup of filter coffee.

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