Ingredients, Breakfast recipes, Healthy Recipes, Vegetables

Madras Cucumber/Southekayi nutrition and its culinary uses

Madras Cucumber

Madras Cucumber is something that I discovered on my recent trip to the market.

About Madras Cucumber

This vegetable gets its name from the place of its origin i.e. Madras ( Chennai).

It is mainly cultivated in South India and unlike regular cucumbers which can be eaten raw, this needs to be cooked.

Madras Cucumber
Madras Cucumber

This vegetable gets its name from the place of its origin i.e. Madras ( Chennai).

It is mainly cultivated in South India. Unlike regular cucumbers which can be eaten raw, the madras cucumber has to be cooked.

The Madras cucumber is usually 4- 8 inches long and 3-6 inches wide. The peel has yellow and dark green stripes. To me, it looks more like a distant cousin of the watermelon than the cucumber in terms of looks. It’s only when you cut it open and notice the tough yet thin peel, the inner creamy flesh which is high in water content yet crunchy, and the seeds in the centre you can accept it is a cucumber.

Madras Cucumber
Madras Cucumber

It is soft, crunchy, and has high water content with a distinct taste but you can’t consume it just like that. Also while using it, it is best to discard the seeds as they may lend a bitter taste to the dish.

Scientific Name

Cucumis Maderaspatensis

Other Names

Souhtekayi/ Dosakaya

Yellow cucumber

Nutritional Facts

It is a good source of fibre,  a rich source of vitamins

A, C, E, K, and antioxidants. Plus it has high water content.

Culinary Usage

  • Sambhar
  • Pachadi
  • Meat dishes
  • Koddilu

Magge Polo/ Madras Cucumber dosa Recipe

Prep Time15 minutes
Cook Time30 minutes
Soaking time8 hours
Total Time8 hours 45 minutes
Course: Breakfast, Snack
Cuisine: Maharashtrian
Keyword: dosa, gluten free
Servings: 3
Calories: 350kcal


  • Non-stick pan


  • 1 Cup Rice
  • 1 Cup Magge/ Madras Cucumber
  • 1/2 Cup Poha
  • 1/2 Cup Grated coconut
  • 1 tsp Salt
  • 4 tsp Oil
  • 1 tbsp Jaggery * Optional


  • Wash rice 2-3 times and then soak it for 1 hour.
  • Meanwhile, deseed the cucumber and cube the rest including the peel.
  • Grind the rice, grated coconut, cucumber, poha, and salt with a little bit of water into a thick batter.
  • Leave the batter overnight or for 6-8 hours. Let it ferment.
  • Heat a pan. Apply some oil to the surface. Pour a ladle of the batter on the hot pan. Spread it only a little( it has to be thick so it turns fluffy) and let it cook by placing a lid on it.
  • Lift the lid. Hole formation will be clearly visible on the dosa then flip it over to cook on the other side.
  • Serve it hot with chutney, pickles, dips etc

For making the sweeter version of Magge Dosa

  • In the grinding phase, add jaggery to the batter.

Author: Aditi Prabhu


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