Tellevu (Cucumber and rice crepes)
Not many people outside the Havyaka community would know about Tellevu, but trust me, you'll be surprised not by its taste and texture, but by its method of preparation! Nothing new in the batter, just some added cucumber, but the way the dosa is spread on the tava and the final crispy and paper-thin texture of the dosa is what makes it unique. The batter is spread using folded banana leaf and I travelled 98 kms to and fro to get them banana leaves 😆, because the vegetable vendors here in Noida asked my husband why on earth we need the banana leaves for 😁. So we decided to pay a visit to a South Indian store in Delhi to procure the leaves. Hilarious!!
A nutritious breakfast option, these dosas taste best served with kai chutney (coconut chutney) and joni bella (molasses)
Measuring cup used - standard 1 cup = 240ml
Yields 8-10 dosas
Dosa rice 1 cup
Urad dal 1/4th cup
Chopped cucumber 1 cup
Water for soaking and grinding
Salt to taste
A piece of banana leaf for spreading batter
Wash and soak rice and urad dal for at least 4 hours. Chop and measure 1 cup cucumber (you may or may not peel it, depending on your preference) and transfer it to a mixer jar and grind it to a fine paste without adding any water. Now to the same jar, add the soaked rice and dal and 1/3 cup of water and grind it to a smooth batter. Transfer the batter to a large container and let it ferment for 8-9 hours or overnight.
Once the batter is fermented, add salt as per taste and mix it well. Now, smear a thin layer of oil and heat the dosa tava on medium flame. Pour a ladleful of batter and spread it as shown in the video below. If you cannot find banana leaf to spread the batter, just use the ladle like you do while preparing normal dosas and spread it to form thin crepes.
Spreading the batter
Drizzle a few drops of oil and let the dosas crisp up before turning it over. Cook the other side for 10-15 seconds (since the dosas are thin, you'll not be required to cook the other side for long).
Serve these thin crispy Tellevu with butter, coconut chutney and joni bella.