Category Archives: Konkani Recipes

Instant Cucumber Dosa / Thoushe Bhakri

Since most of my readers love my dosa recipes, here is one more of my favourite. This dosa too is a Konkani speciality but I have changed it according to my family’s taste.

Cucumber dosa uses very few basic ingredients and takes very less time to make but is filling and tastes delicious. Both my kids enjoy it with butter and when kids love anything healthy, it is bound to be a winner.

Here’s sharing the recipe. Hope you all will love it. Happy and healthy cooking!

RECIPE:

Ingredients: (Makes around 6 dosas)

1 1/2 Cups grated Cucumbers (read Notes below for more details)

3 Green chillies

1 inch Ginger (grated)

2 Cups Wheat Semolina/ Rava/ Sooji

1/2 Cup Wheat flour

1/2 Cup freshly grated Coconut

1 Tbsp Jaggery powder

Salt to taste

Buttermilk or curd or water to dilute the batter

Ghee or oil to cook the dosa

Step by step recipe:

1. Grate cucumbers in a large mixing bowl. Add grated ginger and green chillies.

2. Add semolina, wheat flour, coconut, jaggery and salt.

3. Dilute the batter using buttermilk or you could add around 1/4 cup Curd with water or you could use only water to make the batter. Do not add a lot of water. The batter needs to be thick.

4. Heat a dosa pan and add a ladle full of batter into the pan. Spread it using the ladle into a thick dosa.

5. Cover and cook till top portion cooks. Add ghee or oil as desired.

6. Flip and cook for few seconds. Remove and serve hot with butter or ghee.

Notes:

* I have used English cucumbers which do not have big seeds and needs no peeling. But if you are using Indian cucumbers, they do need peeling and removal of seeds. Grate after that.

* Wheat flour and coconut are optional and won’t make much of a difference if not used.

* I dilute the batter with buttermilk or curd just because I like the tangy flavour in my dosa but you could use just water if you don’t like sour flavour.

* You could make the batter at night and refrigerate till use in the morning. I do that most of the time. It lasts well for two days if refrigerated.

* This dosa is traditionally made as a thick bhakri while spreading on a banana leaf and transferring on the dosa pan. I have been making them as dosas since many years now because they are easier and less time consuming. Also, they come out softer in texture which my family loves.

Do let me know if you have any doubts on my facebook page and I would be happy to help.

Surnali / Sweet and spongy Dosa

Surnalis are sweet, spongy dosas made on Tulsi Pooja day in our GSB community. But since my family loves this dosa, I make it regularly.

My daughter is specially a fan of this dosa and she loves sitting beside me while I make these delicious, aromatic dosas. I don’t blame her as I too used to wait for my mother to make these dosas for our breakfast. These dosas don’t need any accompaniment and can be had as it is.

We, the GSB’s (Gowda Saraswat Brahmin) are famous for our variety of dosas and this is one of the most famous and loved one. You can call this the king of dosas made by konkanis. There are many other yummy dosas which I will be sharing one by one. My family loves dosas and over the years, it has made me a variety dosa specialist. Maybe some day I will open my own dosa corner, haha.

Anyhow, here is the recipe for delicious Surnalis. This was how my mom made them with the exception of adding curd. I add it to get the dosa more spongier. Hope you and your family enjoy them as much as we do. Happy Tulsi Pooja.

RECIPE:

Ingredients:

2 Cups Raw Rice (Any variety of white rice)

1 Cup grated coconut ( fresh/ desiccated)

1 Cup Beaten rice/ Poha

1/2 Cup Curd

3/4 Cup Jaggery

1 tsp Turmeric powder

1 tsp Fenugreek seeds/ Methi

Salt to taste

Ghee to cook the dosa

Recipe:

1. Wash well and soak the raw rice with fenugreek seeds for 2 to 4 hours.

2. Wash beaten rice/ Poha well in water. Keep aside.

3. Melt jaggery in very little water (about 1/4 Cup). Keep aside to cool.

4. Now grind soaked rice – Fenugreek seeds along with Poha, jaggery, coconut, curd, turmeric and salt to a smooth paste. Add buttermilk instead of water while grinding for spongier surnalis. Don’t add too much water while grinding. It should be a thick batter.

5. Mix well with hands to start fermentation. Keep aside covered for 8 hours or overnight in a warm place of your house. In winters, it takes up to 12 hours for the batter to ferment well.

6. Take a ladle full of the batter and pour a thick dosa. Do not spread like regular dosas. Add ghee on top.

7. Cover and cook on low flame till the dosa cooks. (This dosa requires low flame to cook. Else it will turn black due to jaggery in it.)

8. Remove and serve hot with butter.

Notes:

* Any variety of white rice ranging from Sona masoori to short grain white rice (used for eating) works well to make this dosa.

* You could substitute curd with buttermilk.

* Ensure the batter is a slightly thick ( not very thick) smooth paste and not watery to get perfect surnalis.

* The amount of jaggery is to taste. You could increase or decrease as per your taste.

* Cook the Surnalis on medium to low flame. Else it will turn black underneath if cooked on high flame due to jaggery and poha in the batter.

* Surnalis come out the best when the batter is freshly fermented. Once refrigerated, the dosas does not come as spongy. Still they come out like regular dosas.

* Although it tastes amazing with butter, I make Sambarpalli leaves chutney with it and it tastes super delicious. Here is the recipe for the Sambarpalli leaves chutney .

* You can also check this recipe of Mangalore cucumber or Magge Surnalis .