A delectable dish from the coastal region of Karnataka, India, this no-fermentation-needed dosa (crepe) is brimming with goodness and is calling out "Eat Me"! Go on...you will be a cabbage convert after eating this.
Course Appetizer, Breakfast, Main Course, Snack
Cuisine Asian, Indian
Keyword Cabbage, Coconut, Crepe, Dosa, indian crepe, karnataka, kashmiri chili, konkani recipe, no ferment, Onion, sanna pollo, South Indian, Spices, udupi
Special Diet Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian
6Dry Red ChiliUse Kashmiri Chili. Change quantity to taste
Instructions
Wash and soak brown rice for 2-6 hours. Drain the water.
Finely chop cabbage (green or purple).
Finely chop onions (white, yellow or purple) and add to the chopped cabbage.
Get all the ingredients ready: Kashmiri chili, urad dal, fenugreek seeds, cumin seeds, coriander seeds, jaggery (optional - I don't use it, but the traditional dish calls for it) and tamarind.
Dry roast Kashmiri chilis on medium flame for 2 minutes and set aside.
In the same pan, dry roast urad dal, fenugreek seeds, cumin seeds and coriander seeds until they are lightly browned, and you smell the aroma.
Add all dry roasted ingredients to a high-speed blender, add grated coconut, a little water and blend well.
Add soaked rice, salt, tamarind, jaggery (optional) to the blender. Add a little more water and blend to a fine paste. The consistency of the batter should be that of a pancake mix.
To Make Dosa:
Take only as much batter as you need for one meal. You can store the remaining batter in the fridge (see notes). Add finely chopped onions and cabbage to the batter and mix well.
Heat a non-stick griddle on medium flame. Roll out the dosa (watch the video in this blog) to pancake thickness. Drizzle coconut oil, cover the griddle and let the dosa cook for about 3-4 minutes.
Turn the dosa over and cook uncovered to desired crispness.