Cabbage Dosa (Instant Dosa)

August 28, 2014

This doss is an instant dosa since, this batter does not need fermentation. Tamarind is added to the batter, this takes care of the sourness to the batter. The cabbage in this dosa with the tamarind and red chilly taste yummy, one does not require chutney or sambhar to go along with it.

Ingredients
1 Cup Parboiled or Raw rice
1/4 Cup Chana dal

1/2 Cup Urad Dal
1/4 Cup Tur Dal

1/2 Teaspoon Methi seeds
4 Red chilies
A Small lime size Tamarind

2 Cups cabbage - finely chopped
1/2 Teaspoon Turmeric powder

1/4 Cup coriander leaves - finely chopped
A pinch of Asafoetida

A Spring of Curry leaves- finely chopped

2 Green chilies- finely chopped
Salt to taste

Method

Soak rice, methi seeds and all the dals together overnight or for 3 -4 hours.
Microwave the tamarind and red chilies in water for 1 minute on high. Grind the soaked tamarind, red chilies to a fine paste then add hing , turmeric and salt. Then add the soaked rice+dal, grind it coarse paste. Transfer this ground paste to a bowl and stir in the chopped cabbage, curry leaves and green chilies and mix till well incorporated. The batter should be thick.

Heat dosa tawa and when slightly hot, spread a ladle of the batter. Drizzle oil around the dosa. When the bottom is cooked, flip and cook on the other side.

Serve it coconut chutney or sambhar is also good, but I had it just plain and hubby dear with sauce. Serve it hot.

Note: The batter is not easily spreadable like other dosa's. Use a ladle to lightly spread the batter to a circle. Don't try to spread it too thin, this is a fairly thick dosa or else the dosa will break when you flip it to the other side.