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Instant Cabbage Dosa

24 Mar

Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.


Cabbage 1/4 of Small Head
Rice Flour 1/2 Cup
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to Taste
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: If dosa breaks down, you might need to a little more rice flour in the batter. If dosa is too thick, adjust the cabbage dosa batter with little water.
Variations: You can also add finely chopped cilantro if you wish.
Other Names: Instant Cabbage Dosa.