Magge Polo is a traditional breakfast dish down south.
Mage Polo means dosas made from Madras Cucumber. They are soft, fluffy and they taste delicious. One can make both sweet and savory versions of the dosa.
When I picked up this Madras cucumber from the local market, I knew just a little about it. I asked the vendor and she was happy to share all that she knew about. Asking about it to friends and family, I was told about this fabulous traditional recipe called Magge Polo.
Magge Polo/ Madras Cucumber dosa
- 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.