Chinese Cucumber Dosa or Crepes (Magge Polo/ Southekai Dosa)

Magge Polo or Southekai Dosa - A Dosa variety which is my childhood favorite, enjoyed by many owing to the occasional vegetable taste and the simplicity of the recipe. Polo in Konkani is Dosa. Chinese Cucumber or Magge as its known in Konkani is a regular vegetable in our house. I like mixing this vegetable wtih curries, dosa's et al. This recipe is followed by many a folks in my house. The batter does not require fermentation, can be made the previous day if you want to enjoy hot dosa's for morning breakfast. This Dosa can be enjoyed with a single flip, you need not fry it on both the sides. For best taste, fry it with ghee, better if its home made one and not oil. Serve with Chutney Pood or dry chutney powder liked Puddi Chutney.

Cooking time: 2-3 minutes
Preparation time: 120 minutes
Yield: Around 15-20 Dosa's

Ingredients:

Chinese Cucumber (skin peeled, de-seeded and chopped) - 3/4th cup

Rice (Sona Masoori or Dosa rice) - 3/4th cup

Grated coconut - 2 tablespoons

Salt - as per taste

Water - For consistency

Ghee - For frying

Method:

Wash and soak the rice in water for 2-3 hours. Grind the rice, grated coconut and Chinese Cucumber pieces. While adding in the blender, add the cucumber first, then the coconut and then the rice. This causes minimum damage to your blender as cucumber has high water content. Grind to a batter with salt which is of buttermilk consistency and not as thin as Neer Dosa batter. It should be in-between. Store over night in refrigerator, use the next day around or immediately as per choice. Pour a ladle full of batter on a heated dosa frying pan, slather ghee on sides. Fry only on one side till the dosa is completely cooked. Serve hot with Chutney of choice.