While you are here, don’t miss checking out traditional neer dosa and Mangalore banana buns. Jump to:About tausali (southekayi dosa)IngredientsStep-by-step instructionsTipsMore Dosa recipesRecipe cardUser Reviews
About tausali (southekayi dosa)
Sweet cucumber dosa, also called godi thousali (tausali or tavsali) in Konkani or southekayi dosa in Kannada, is a popular dosa recipe in Mangalore Udupi and Tulunadu region. This dosa is prepared using rice, coconut, cucumber, and jaggery. The dosa batter requires no fermentation and is gluten-free, vegan, and dairy-free. You can also make this sweet or savory cucumber dosa recipe with leftover neer dosa batter (panpolo). Even at room temperature, these taste great, so it is also one of the best tiffin box or lunchbox recipes. For savory cucumber dosa, you can add grated ginger and green chilies. You can check this list of traditional Indian breakfast recipes and evening snack recipes.
Ingredients
Dosa rice: For best results, always use dosa rice while making dosas. If it is not available, then medium-grained rice like sona masuri will work. Coconut: Makes dosa soft. Fresh, frozen, or dry coconut flakes will work. Cucumber: If using a young cucumber, you do not have to peel. Peel the mature cucumber with thick skin and trim off the ends, or else it may turn your batter bitter. Jaggery: sweetens the dosa. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Cucumber dosa batter.
Wash and soak the rice in water overnight. In this way, you can make the batter immediately in the morning on a busy day. This dosa requires just 1 hour of soaking. Instead of waiting to make breakfast, we recommend soaking it overnight. Drain the soaked rice. Add it to a blender or mixie and grind it to a smooth paste along with grated coconut and ¼ to ½ cup water. Transfer the batter to a pot. To this, add grated cucumber, jaggery, pinch of salt, and mix well. Cucumber and jaggery both leave some water. So try to make a medium-thick batter that has a consistency between regular dosa and crepe.
How to cook sweet cucumber dosa?
Heat a non-stick pan on medium flame. Pour a laddle full of batter and try to spread it to form a thin dosa. Drizzle desi ghee or coconut oil for a vegan version. Cover with lid and cook on medium flame. When the bottom turns golden, drizzle ghee, flip, and cook on the other side on medium-high flame until some golden spots appear. Serve with ghee, butter, or honey, and a cup of Indian chai tea or filter coffee enjoy.
Tips
Because jaggery is added to the batter, cook the dosa first on medium flame till it’s cooked on one side, then switch the flame to medium-high and cook on the other side. Otherwise, the dosa may remain uncooked and turn black if cooked on high flame. If you are not able to spread the batter, then adjust the batter consistency by adding a little extra water. Make sure you do not make it runny, too, as it will be difficult to cook dosas. Love crispy caramelized texture? Then, cook this dosa on a medium flame for an extra 2 minutes. It tastes fantastic. Coconut is optional, but adding it gives traditional flavor and makes dosa soft. You can use dry, fresh, or frozen and can add up to ½ cup. To handle dosas easily, always cook cucumber dosa on a non-stick pan. Any leftover batter can be stored in the refrigerator and used for the next 2 to 3 days.
More Dosa recipes
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Recipe card
