Cabbage Dosa

These utterly delicious, healthy and filling dosas from Mangalore are perfect as breakfast, snack or as part of a lazy weekend brunch. The batter of this dosa needs no fermentation and can be prepared in advance and refrigerated.

Ingredients to make around 12 dosas:
Rice - 1 cup (long grain)
Finely shredded / grated cabbage - 1 cup
Shredded fresh coconut - 1 cup (If using frozen coconut, thaw it.)
Red chilies - 7 (I used byadagi variety which gives color and is less spicier)
Coriander seeds - 1 tsp
Asafoetida - a pinch
Salt - 1.5 tsp
2 onions, finely chopped
Yogurt - 1/4 cup
Minced cilantro - 2 Tbsp

Preparing batter:
Soak the rice in water for a couple of hours.
Grind together the rice, coconut, red chilies, asafoetida and salt adding yogurt and water as needed. Grind into a coarse and slightly thicker batter than regular dosa batter.
Add the shredded cabbage, chopped onion, cilantro to the batter and mix well.

Making dosas:
Heat a dosa pan and pour a ladle (about 1/4 cup) of batter onto it. Spread lightly into a circle with the back of the ladle and pour 1/4 tsp of oil around the dosa. Let it cook on low - medium flame, covered. When it cooks on the bottom side, flip the dosa with a spatula, spread again 1/4 tsp of oil around the dosa and let it cook for a minute. Remove the dosa when done.
Repeat the process with the remaining batter.



This goes to JFI - Breakfast hosted by me and Indira is the creator of this event.

Post a comment