The dosa is a thin, crispy pancake made from rice and lentils that can be stuffed with a variety of fillings. It is one of the most popular dishes in South India and it’s also available in many other parts of the world.

The cucumber dosa hebbar kitchen is a restaurant in Mangalore, India. It specializes in the dish Magge Polo.

For breakfast tomorrow, how about field marrow dosas? Did you know that field marrow may be used to create wonderful dosas? Who’d have guessed, eh?

Dosas are a favorite of South Indians. Cucumber, watermelon, field marrow, several kinds of lentils, and other ingredients have been added to the dosa batter for centuries.

Field marrow/Mangalore cucumber/Malabar cucumber may be used to make a delicious dosa. They’re also a traditional breakfast. Soft, fluffy, to-die-for dosas are made with a well-fermented rice batter. These field marrow dosas have a unique field marrow flavor and aroma. These dosas are served with a spicy coconut chutney and plenty of handmade butter. Magge polo, as they’re called in Konkani, is a family favorite. (In Konkani, magge means field marrow, and polo signifies dosas.)

I adore making these field marrow dosas even more since they’re not only delicious, but they’re also very simple to prepare. 10 minutes of preparation the night before, 10 minutes the following morning to prepare dosas and chutney Breakfast that is carefree, tasty, and satisfying. 

To create them, combine rice, filed marrow, shredded coconut, beaten rice, and salt in a fine batter. For your child and yourself, you may also prepare delicious Mangalore cucumber dosas. Eat them with a dollop of ghee on top! 

Mangalore-Cucumber-Dosa-Magge-Polo

Here’s how to make it… However, there is one thing you should know before you start.

The batter for this dosa must be made 7-8 hours ahead of time in order for it to ferment properly.

Only when the batter is fully fermented does this dosa taste excellent; the more the batter ferments, the better the dosa tastes.

Prepare the batter the night before you want to prepare the dosa for breakfast, and let it to ferment overnight. If the weather is hot, 7-8 hours of fermentation will suffice; if the weather is cold, 12-15 hours of fermentation will be required. When the batter has risen somewhat, it has fermented properly and is ready to create dosas.


Ingredients:

1.5 cup rice for dosa ( (any medium grained rice will do) 1.5 cups Mangalore cucumber, chopped 1/2 cup rice, beaten (any thickness beaten rice will do) 1/2 cup coconut grated 1 teaspoon jaggery (optional) (optional) season with salt to taste

Dosas are fried in oil.


Serves: 2

Time to Prepare: 55 minutes


Getting the batter ready:

1. Soak the rice for at least 30 minutes. After soaking, thoroughly wash it and drain all of the water.

2. Field marrow/Mangalore cucumber, peeled, deseeded, and coarsely chopped

3. Once the beaten rice has been washed, drain all the water. Rice that has been battered softens as a result of this. Dosas are made using softened rice.

If you’re using thick beaten rice, you’ll need to soak it beforehand. The amount of time it takes to soak depends on the thickness of the beaten rice you use. 10 to 30 minutes

4. Using no water, grind rice, grated coconut, beaten rice, chopped Mangalore cucumber, salt, and jaggery into a smooth paste.

While grinding, the mangalore cucumber releases enough water to create a smooth batter. Also, since we want a thick batter, don’t add any water to the grinder.

Soft dosas are made with grated coconut. It also gives these dosas the flavor they need. The more shredded coconut you use, the softer and more delicious your dosas will be.

5. Pour the finely crushed batter into a container, cover it, and let it aside to rest for at least 7-8 hours.

Fermentation takes place during the resting period. The longer the batter is allowed to sit, the more it ferments. Your dosa will taste better the longer the batter ferments. The addition of salt accelerates the fermentation process during the resting time.

6. The well-fermented batter rises after 7-8 hours and is ready to create dosas. It receives a good amount of aeration. Make excellent dosas by mixing the batter well.

7. Pour a ladleful of batter into a frying pan and create lovely circular dosas. Just a smidgeonononononononononononononon If your batter is properly fermented, it will create beautiful craters. Cook with the lid covered until the dosa’s top is fully done. You can tell because of the color shift.

The fluffier the dosas get, the thicker they are. I like them medium thick, so spread them out just a smidgeon.

8. Drizzle oil on top of the dosa and turn it. Cook for another 2-3 minutes, or until the opposite side begins to brown. 

9. Serve hot dosas with plenty of homemade butter and a spicy coconut chutney.

10. Refrigerate any leftover batter for later use.

If the batter hasn’t fermented sufficiently, leave it outdoors for a few hours longer to let it to do so. You may keep it in the fridge for subsequent use. 


Mangalore cucumber dosa with a sweet twist (called godu magge polo in Konkani):

1. Sweet Mangalore cucumber dosas may be made by adding powdered jaggery into the batter. They’re delicious, and I like both the sweet and non-sweet varieties.

2. The quantity of powdered jaggery to use depends on your own preference for sweetness in your dosas. 

3. To create sweet Mangalore cucumber dosas, just add powdered jaggery to the aforementioned batter and stir well. 

4. Powdered jaggery may be added to the fermented batter or jaggery can be added to the batter before fermentation. 

5. However, keep in mind that adding a lot of jaggery to make the dosas sweet may dilute the batter. If you want to create sweet dosas out of the batter, keep it thick. 

6. Prepare the dosas as directed above. Serve them plain, with a dollop of ghee/butter on top, or with a spicy coconut chutney. 

Please let me know how your dosas came out. And which version was your favorite? Do you like sweet or non-sweet dosas?


Other Konkani cuisine dosas should be tried as well. 

You may enjoy these dosas as well:

Dosa de Watermelon (Kalingana Polo)

Dosa de Cucumber (Thousali)

Pancakes with Sweet Fenugreek (Surnali, godu polo)

Cucumber pancakes (Thoushe Doddak/Thoushe bakri/Rotti)

Pancakes made with sweet semolina and bananas (Kelle Rulava Doddak)


Please give the recipe a try and let me know how it worked out. You may also contact with me on Twitter, where you can tweet any questions or ideas you have regarding any of the recipes, and I’ll be happy to assist you!


Tags: dosas, breakfast, Mangalore cucumber, magge, polo, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, field marrow, kids breakfast, healthy dosa, healthy breakfast, veggie dosa, mullu southe, Mangalore cucumber recipe, Mangalore cucumber dosa, southekayi dose, dose

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