Cucumber dosa with cucumber chutney

My aunt makes this cucumber chutney quite often. Since it uses just the inside pulp of tender cucumbers, I thought of using the rest of the cucumber to make this cucumber dosa that I had book-marked from Ramya's Mane Adige.

The two went very well together for a delicious, relaxed Sunday breakfast.

For the Cucumber (Sowthekai) Dosa, I pretty much followed her recipe to a tee.

Here's how I made the Cucumber chutney, my aunt's way:

1 English cucumber or any tender cucumber - use only the tender inside pulp portion

1/2 cup grated coconut - fresh or frozen

1 tsp roasted sesame seeds

1 serrano pepper or to taste

Few springs cilantro

Salt to taste

1 tsp Sugar or jaggery

1/4 tsp tamarind diluted in some water

Blend all the ingredients together until smooth. Enjoy with dosas, idlis, adais etc.

This Cucumber Dosa and Cucumber Chutney are off to the AFAM: Cucumber event at Neha's Tasty Recipes.

This event was started by Maheswari of Beyond the Usual.