Dosakaya Pappu | Dosakai Paruppu

 Dosakaya Pappu | Dosakai Paruppu 

Dosakaya Pappu | Dosakai Paruppu

Dosakaya Pappu is a delicious traditional healthy recipe from Andhra and Telangana regions.It is made with yellow cucumber , toor dal and spices.

What is Dosakaya?

Dosakai or Dosakaya is a round or oblong shaped yellow cucumber that belongs to the Cucurbitaceae family, which also includes melons, squash, and gourds. They are also known as Dosakai in Tamil , Kankri or Khira in Hindi, Vellari in Malayalam, Dosekaya in Telugu. Dosakai cucumbers are commonly grown in state of Andhra Pradesh and Sri Lanka, and are primarily used for pickling. They are also a common home garden plant due to their ease of cultivation and high yields. 

Dosakai cucumbers are high in dietary fibre, which aids in the elimination of toxins from the gut, as well as vitamins C, E, and K, potassium, and magnesium.

Dosakai can be eaten raw as a snack or mixed with other vegetables to make a refreshing salad. You can make Pappu (dal) , chutney, sambar, pachadi, kurma or stews , soups and even fish curry. Moreover Dosakai cucumbers can be sliced and used for pickling which is very popular in Andhra. 
Check out how to make this yummy traditional Andhra style Dosakai Pappu recipe below. 


Dosakai (yellow cucumber)-1 no

Toor dal-1/2 cup

Onion-2 nos chopped 

Tomato-1-2 nos chopped 

Green chillies-2 nos chopped 

Turmeric powder -1/2 Tsp 

Red chilli powder -3/4 -1 Tsp 

Thin Tamarind extract -1/4-1/2 cup

Mustard seeds -1/2 Tsp 

Urad dal -1 Tsp 

Bengal gram dal - 1 Tsp 

Cumin seeds -1 Tsp 

Crushed garlic-4-6 nos

Red chillies-2 nos

Salt to taste 

Asafoetida-1/4 Tsp 

Curry leaves and coriander leaves few

Oil-2-3 Tsps

Recipe video 


👉Wash, peel , deseed and dice the Dosakai into medium cubes.

👉In a pressure cooker add washed toor dal, onion, tomatoes, green chillies, turmeric powder, red chilli powder, chopped yellow cucumber, 1 1/2 cups water and pressure cook for 3 whistles and switch off the gas allow pressure to subside completely. 

👉Open the cooker and again switch on the gas. Mash the ingredients well , add salt, thin tamarind extract and 1/2 cup extra water if needed mix well and allow it to boil for 5 mins until raw smell goes and gravy thickens to desired consistency.

👉Simultaneously heat oil in a tadka pan add mustard seeds, urad dal , Bengal gram dal allow it to turn light golden brown then add cumin seeds, red chillies, crushed garlic, curry leaves and asafoetida allow it to splutter.Add this tempering to the dal mix well.

👉Garnish with chopped coriander leaves and switch off the gas.

👉Serve hot with steamed rice, idli, dosa etc..

Preparation Time-30 mins


No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.