In Dakshina Kannada (Coastal region of South Canara) & Malnad, it is the routine of growing various vegetables in almost every house during Monsoon season. Residents sow the seeds in their front yard in the month of June or July and start harvesting the fresh vegetables in 1½ - 2 months. Usual vegetables grown are cucumber, ridge gourd snake gourd, okra, long beans and other! There are many traditional & seasonal delicacies using only these vegetables. Cucumbers meant to be multipurpose as they can be eaten raw or used in curries to desserts. We used to store the matured yellow cucumbers until next season and used them in cooking. I feel nostalgia when I look back those old days living in the heavenly place. It is evergreen & golden time spent though we get any vegetable in any season these days!
Here is one of those traditional breakfasts, which is nothing but cucumber Neer dosa which is very much similar to regular Neer dosa, but with cucumber flavor. It is very delicious and nutritious with all the goodness of cucumbers. These remain good in lunch box too as they are soft. Recently when we visited our native place, we got these fresh tender cucumbers from the farm.
Preparation time: 5 hours
Cooking time: 20 minutes
Serves: 20 dosas
Rice- 3 cups
Fresh Cucumber (medium)-1, about 2 cups of pieces
Ghee & Oil – for preparing dosa
- Wash & soak rice for 4-5 hours.
- Peel off and deseed cucumber if using yellow ripe cucumber. Otherwise if cucumber is tender, use it right away.
- Cut it roughly.
- Wash the soaked rice once and drain water. In grinder/ mixer grind rice along with cucumber pieces and salt to smooth paste. Consistency should be like neer dosa batter.
- Heat a griddle on medium flame. Apply oil. Spread 1- 1½ ladle of batter (like neer dosa) on the heated griddle and cook covered.
- Spread little ghee and roast dosa inverted for few seconds.
- Serve hot with green chutney or any coconut chutney. Jaggery syrup makes a great combination to it!