• 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.