Cucumber Dosa | Southekai Dose | Cucumber Crepes : Gluten free and vegan recipe.

Learn how to make cucumber dosa | southekayi dose or gluten free crepes,

Cucumber dosa doesn't need any fermentation. It's very quick to make, gluten free, vegan and healthy dosa recipe. The specialty of this dosa is, it stays soft for hours. You can pack this for lunch and also eat it cold or at room temperature.

Preparation Time: 10 mins

Cooking Time: About 90 secs for each dosa

Soaking Time: 3-5 hours

Makes about 20 dosas

Ingredients:

Rice: 2 cups, refer notes

Cucumber: 2 medium sized or 1.5 large, refer notes

Salt: As needed

Water: As needed

Oil: A few drops for each dosa

Method:

Wash the rice thoroughly and soak the rice in enough water for 3-5 hours.
Drain the water from the rice. Reserve the drained water.

First add half the cucumber cubes and half the soaked rice to the mixie or food processor.

Do not add water while grinding the rice. The cucumber oozes out enough water to grind the rice to a smooth paste.

Repeat the grinding process until all the rice and cucumber is ground to a smooth paste.
Scoop out the paste in a sauce pan or a mixing bowl. 

Add enough water (you can use the drained water here!) and salt. Mix well.
Let it sit for 10 mins (not really needed though)
Heat a griddle. I use a cast iron griddle to make my dosas. Make dosas similar to rava dosa or neer dosa. You can refer the video here. You need to cook only one side for this dosa.

Serve the dosa hot or at room temperature with a chutney/dip of your choice. 

Notes:

• I have used sona masoori rice, basmati rice, and ponni rice to make this dosa. You can use any rice of your choice. I however do not recommend boiled rice or idli rice.
• I use the whole cucumber as is with the skin and the seeds. You could peel the skin, if you want to. I roughly use about 2 to 2.5 cups of 1 inch cubed cucumbers. 
• Try to use a tender cucumber in which the seeds are soft.
• You can add green chili if you wish. I do not add.
• It is important to add the cucumber cubes to the mixie jar or food processor first, followed by soaked rice.

Uppu Huli Dose | Uppu Huli Dosa Recipe | Sweet n Sour Dosa Recipe : Step by step pictures

South Indians are famous for their dosas. We can make dosa with whatever we have at hand. The South Canara and the Malnad region of Karnataka have their own specialties of dosas. They make cucumber dosa, banana dosa, heerekai dosa, neer dosa and this uppu huli dosa regularly for their breakfast.

Uppu translates to salt, huli to sourness. This uppu huli dosa has all the ingredients that you put to your rasam. So, sometimes they put in rasam powder along with the tamarind to prepare this dosa.
This dosa is nutritious and makes a complete meal. It has vegetables, lentils and rice. Perfect one pot meal kinda dish. You can eat it with butter, ghee, a mild chutney/dip or as is :)

There are two ways in which mom-in-law prepares this. One with the normal dosa batter that she has handy or by grinding soaked rice, toor dal and roasted spices. I am showing you guys the first and the easy one here. Do not forget to refer notes. I have some important tips for you there!

Preparation Time: 10 mins
Cooking Time: 1-2 mins for each dosa
Serves: 6-7

Ingredients: (Makes about 25-30 dosas)
Left over dosa batter: ~4 cups
Salt: As needed, refer notes
Jaggery | Brown sugar: 2 tbsp
Spinach: 2 cups, heaped
Onion: 1 large, finely chopped

For the spice paste:
Oil: 1/2 tsp
Coriander seeds: 1 tbsp
Cumin seeds: 2 tsp
Fenugreek seeds: 1/4 tsp
Curry leaves: 4-6 nos, torn
Dry red chili: 4-6 nos, broken
Asafoetida: a big pinch
Grated coconut: 2 tbsp, fresh or frozen, refer notes
Thick tamarind extract: 2 tsp, refer notes

Other ingredients:
Oil: About 1/2 tsp for each dosa

Method:
Add oil to a small sauce pan and roast all the ingredients(except coconut and tamarind extract) mentioned for the spice paste until golden brown. Add the asafoetida towards the end.

Allow the spices to cool. Once cool blend all the spices along with coconut and tamarind extract to a smooth paste. Do not add too much water as the dosa batter will thin down.

Mix this spice mixture with the dosa batter. Throw in the salt, jaggery and mix.

Wash the spinach thoroughly and chop them fine. Chop the onions too.
Throw in the chopped spinach and onion. Mix well.

Allow the batter to rest for 5-10 mins.
Heat the griddle. Once hot, spoon a laddle full of batter on the griddle and spread it like a dosa. These will be like pancakes, a little thicker. Sprinkle oil on the sides of the dosa. Cook the dosa covered on a low-medium heat on both the sides for a minimum of 45secs to 1 min.
Once the dosa is cooked, serve it hot with a chutney or as is.
Repeat the same with the remaining batter.

Some of the chutney/dip recipes that go well with this dosa are:
Menthya gojju
Kadale bele chutney
Peanut-Mint Chutney

Notes:

• It is very important to cook the dosa on a low-medium heat. Because of the jaggery and the spices, the dosa will turn brown and even get burnt easily. So, take your time to cook them. I am stressing again
• You could add other leafy vegetables like methi leaves (fenugreek leaves), amaranth leaves, or even cabbage (finely shredded) to make this dosa. 
• Adjust the salt carefully as the left over dosa batter usually contains salt. 
• If the left over dosa batter is sour, then add less amount of tamarind. I do not recommend sour dosa batter for this dosa. It is better to have fresh batter. 

Southekayi Guliyappa (Cucumber rice balls)

Some of my friends have commented that I have reduced the number of posts/month. Sorry pals, I was busy with other activities. I hope to publish atleast once a week. Also, thanks for being regular to my blog.

Today's dish is....
Southekayi guliyappa (I know the title says it, he he)
This is a Udupi/Mangalorean delicacy. Adding vegetables to dosas, idli & paddu(guliyappa/gundpongalu/appe) is quite common in these regions. The abundant availability of cucumbers(yellow cucumbers popularly known as mangalore southe) would have made those creative ladies to come up with many dishes with cucumber as the main ingredient. You can see many versions of cucumber dosa, cucumber idli, cucumber rotti being prepared in their households. These Mangalore southe will be available with them 24/7 & on all 365 days a year. People preserve their home grown cucumbers until the next crop is ready :)

Southekayi guliyappa is a very simple breakfast/tiffin/snack item that doesn't need any fermentation & also no side dish to go along with. There are sweet & savory version of the cucumber guliyappa. I prefer a savory one & hence giving you the recipe of the same ;) Sweet version is also equally tasty & loved by the sweet toothed people (not my type...)

Ingredients:
Raw rice: 3 cups (preferably use sona masoori or ponni rice)
Grated cucumber: Around 1.5 cups (remove the seeds if the cucumber is ripened)
(I use normal green cucumbers as I dont get yellow cucumbers here. It tastes good with green ones too)Grated coconut: 1 tbsp (fresh or frozen, optional)
Finely chopped onion: 1/2 cup (1 medium onion)
Curry leaves: 3 tbsp (finely chopped)
Green chilli: 3 no (finely chopped)
Salt: According to taste
Coriander leaves : 2 tbsp (finely chopped)



Method:

• Soak the rice in water for about 4-5hours.
• Drain the water & prepare a smooth paste out of it. Donot add much water as the grated cucumber oozes out water.
• Squeeze out the water from the grated cucumber.
• Add all the above mentioned ingredients(including grated cucumber) to the rice paste. Mix it well. Adjust the batter by adding the cucumber water. (Batter should be of dropping consistency & not pouring)
• Heat the appe/guliyappa pan. Add few drops of oil to each mould. Add 2 tbsp of the batter to each mould & cook it on a low heat for 2-3minutes. Turn the guliyappa & cook on the other side too.
• Serve it straight from the pan drizzled with some home made ghee.

Tips:

1. Rub the ends of the cucumber well. Also, it is better to taste the cucumber before adding it to the batter. Some cucumbers will be bitter. If the cucumber is bitter, then discard them & use another cucumber.
2. Ensure the batter is of normal idli batter consistency.
3. Eat these appe/guliyappa hot or atleast warm. If this guliyappa is consumed after it reaches room temperature, it becomes chewy.
4. Use tender cucumber for better results.

Halsina Hannu Dose (Ripened jackfruit dosa)

After eating whole lot of gujje (raw jackfruit) recipes & receiving the tantrums from hubby & son.., decided to impress them by cooking something different. So, tried recipes like godi shira(wheat flour kesari baath), besan laadu, pundi etc..

Today, While passing by the fruit stall, I again got attracted by the aroma of jackfruit :)))
I was sick for couple of days & wanted to regain my apetite back. Thought, jackfruit could help me in regaining my apetite, but was little hesitant to buy.., as my family members might go on a strike.They were already fed up with raw jackfruit :((

My mind was not ready to give up on this, as I had already decided the recipe & the tangy combination for this dosa. Hence went ahead & got the jackfruit(ripened). Also, prepared the dosa & tangy, spicy gojju with that. I loved eating & not only that.., my hubby didnot utter a word (he was happy eating too..).


Here goes the recipe

Ingredients:
1.5 cups raw rice
3 cups ripened jackfruits (deseeded & finely chopped)
1.5 tbsp grated coconut (fresh/frozen)
salt according to taste

Method:

• Soak the rice in warm water for 3 hours
• Grind together the rice, jackfruits, coconut & prepare a smooth batter out of it. Batter should be similar to the normal urad dal dosa.
• Add salt & start preparing dosa immediately. This batter doesnot need fermentation.
• Have this dosa with honey or any spicy chutney.

I love to have this with a tangy & spicy gojju(curry) prepared with tendli/old cucumber/snake gourd.The sweetness of this dosa combined with the tangy gojju.., wow!!!
I have already published the tondekayi gojju recipe. You can find it here. I replaced tendli/tondekayi with padavalakayi/snake gourd & the gojju is ready

Here is the plate for you & Veda(Iyengar's Kitchen) who is hosting a Challenge event. It has dosa with honey & tangy padavalakayi gojju.

Southe Bajji/Southekai Chutney/Cucumber Chutney

I have mentioned here about my mom-in-law's chutney's. She is an expert in making different kinds of chutney. This is one of the many varieties of chutney she prepares. Bajji is a Tulu word for gojju.

This is a very simple chutney with just 4 ingredients & can be prepared in less than 5 mins! A great side dish for rice, dosa, idli or rotti!

Preparation Time: Max 5 mins

Cooking Time: 2 mins

Ingredients: (Serves 2-3)

For the chutney:

Cucumber peeled & chopped: Around 1 cup (refer notes)

Grated coconut: 3/4th cup, fresh or frozen

Lemon juice: 3/4th to 1 tsp

Green chillies: 3-4 nos

Salt: According to taste

For tempering:

Oil: 1 tsp

Mustard seeds: 1/4th tsp

Urad dal: 1/2 tsp

Curry leaves: 3-4 nos

Method:

Mix all the ingredients mentioned for the chutney. Add little water & make a coarse paste of it. Chutney should not be very fine! Adjust the salt. Scoop it out to a bowl. 

Prepare the tempering. Add oil in a small sauce pan. When oil is hot, throw in mustard seeds, followed by urad dal & curry leaves. When leaves wilt, pour in the tempering over the chutney prepared. 

Mix well & serve it with plain rice, idli or dosa!

Notes:

If cucumber is ripened, discard the seeds of the cucumber & then use it, otherwise use as is!

Eggless savory pancakes/Instant vegetable uttappam

I am clearing my pantry from the last couple of weeks. Even after not buying any grocery for almost a month, I am able to manage run the kitchen for another month!

I had a huge packet of self raising flour lying in my store room & hence came up with this recipe. I added instant oats too, to make it a healthier one.

Ingredients: (Makes about 20 pancakes)
Self raising flour: 2.5 cups
Instant oats: 1.5 cups
Buttermilk: 2 cups
Finely chopped or minced vegetables: Around 2.5 cups, I did not measure this. (I added carrots, beet roots, cabbage, onion, cucumber,  potato, capsicum)
Green chilli paste: 1/2 tsp, optional
Coriander leaves: 1 tbsp, finely chopped
Salt: to taste
Water: 1-2 cups more.

Other ingredients:
Oil: few drops for each pancake

Method:

• Take a broad vessel. Add all the above ingredients mentioned & prepare a smooth batter out of it (Similar to the dosa/pancake batter). Ensure there are no lumps. 
• Keep the batter aside for 5 mins.
• Meantime heat a griddle/tava/tawa. When the griddle is hot, pour around 1.5 tbsp of batter in the center of the griddle & spread it gently. 
• Add few drops of oil & cover the griddle. Cook both sides of the pancake on a medium high heat until golden brown. 
• Remove the pancake & repeat the procedure with the remaining batter. 
• Enjoy it hot with a spicy dip of your choice.  

Notes:

• If you do not have self raising flour, then use All-Purpose flour/maida. Add 1/4 tsp of baking soda to the batter to make the pancakes light & fluffy.
• You could add any vegetables of your choice. I added variety of vegetables I have in my refrigerator. 

Vegetables stuffed whole wheat Indian bread | Vegetable Paratha | Healthy Parantha Recipe

Late last year, I invested in a mini chopper & I have been using it tremendously since then. I have to still learn the art of slicing, grating & whipping using the chopper, but mincing is so much easier. I hide all the vegetables for my son & he happily eats the vegetables. It is only color-color dosa & rang bhi rangi rotti(colorful Indian bread) for him these days.

The chopper has made my work a lot easier when it comes to make parathas. Cauliflower, broccoli takes seconds to be minced. I used the same chopper to make this vegetable paratha. We all love these vegetable parathas & are currently addicted to them. 

Ingredients: (Makes around 8 parathas)

For dough:
Whole wheat flour/atta: 1.5 cups
Warm water: Around 3/th cup
Salt 1/2 tsp
Oil: 1.5 tsp

For stuffing:
Beetroot: 1 small piece (skinned)
Ginger: 1 inch piece
Carrot: 1 medium sized
Chow chow: 1 small piece(skinned)
Cucumber: 2 inch piece
Potato: 1 medium (skinned)
Green chilli : 2 nos
Salt: According to taste

Other ingredients: 
Whole wheat flour: for dusting
Oil: 1 tsp for shallow frying each paratha
Butter: 1 dollop on each paratha (optional, for serving)

Method:
For the dough:
Mix all the ingredients mentioned & make a smooth pliable dough. Let it rest for 60mins.

For parathas:

• Grate all the ingredients mentioned for the stuffing. Mix them. (I minced them using my chopper. Super fast & perfectly done). Add salt. Squeeze out as much as water possible from the vegetables.

• Knead the dough again & make 8 balls (approximately). 
• Roll each ball a little & put a tbsp of stuffing in the center of the rolled dough. 

• Cover the stuffing with the dough & seal the edges (refer to picture below)

• Dust the stuffed ball & roll them into 7 inch diameter circle. 

• Heat a griddle. When griddle is hot, place the rolled paratha & shallow fry both sides on a medium-high flame. 
• Repeat the above steps for the remaining dough balls. 
• Serve it with a dollop of butter on top of paratha & a side dish of your choice. 

Notes:

• I have used most of the vegetables available at hand to make this paratha, like broccoli, cauliflower, cabbage, peas, capsicum, onion, raddish. Try to flavor the vegetables with roasted cumin seeds or ginger or chaat masala etc. Believe any combination of vegetables with a nice flavor makes it a hit at home. 
• Always remember to cook the paratha on a medium high heat. If you cook the paratha on a slow flame, they turn hard. 
• Squeeze out as much as water possible from the vegetables before stuffing them.
• Parathas could be rolled thick or thin. We prefer our parathas on a thinner side. Hence, I roll it as thin as possible.
• More the butter, more the better ;)