This No-RICE dosa isn’t fancy, doesn’t need pre-soaking but feeds your happy, hungry mouth with crunchy deliciousness. I love veggie based dosa (remember ridge gourd dosa?) and all the crunch it offers. When a piece of cabbage lying in your pantry begging you to be put in to some use, then this cabbage dosa magic can happen. You don’t need RICE and it’s SOAKING business. Rava (semolina), cabbage, coconut and few spices would be enough for this deliciousness. So lets begin.
Cabbage, layers of leaves is chopped as fine bites. I would prefer running it though mixer using it’s “pulse” mode. This would transform the veggie in to very very fine bites of even size. And also relieves me from chopping cabbage uniformly.
When veggie is ready, we need to get the spices minced. So coconut acts like binding agent here. The spices like cumin, coriander, red chilly, tamarind, jaggery and salt get blended nicely with coconut. It is mixed with rava and cabbage to form dosa batter. So here we go with a batter of cabbage dosa which little thicker than normal dosa batter. Which is when spread on dosa griddle turns out to be crispy and yummy breakfast.
Cabbage Dosa Recipe
Ingredients
- Medium rava- 1 cup
- Cabbage- Small piece
- Fresh grated coconut- 1/3 cup
- Coriander seeds- 3 tsp
- Cumin seeds- 1 tsp
- Tamarind- Marble sized
- Powdered jaggery- 2 tsp
- Red chillies- 1 no.
- Salt- 1 tsp
Instructions
Method
- In a mixer jar add coconut, coriander seeds.
- Following that add other spices like cumin seeds, tamarind, jaggery and red chillies.
- Finally add salt and some water. Grind them together to fine puree.
- Next chop cabbage in to very fine pieces. Measure 1/2 cup and pulse it in the mixer such that it takes crumbled form.
- Next take rava in a wide bowl. Add cabbage bites and ground coconut masala to it. Mix them together. Include some water and bring it to little thicker than dosa batter consistency.
- Let this batter rest for 10-15 minutes. Next heat a dosa griddle smearing some oil. When it heats up pour a ladle full of batter and spread like dosa. Drizzle some oil and cook covered for few seconds.
- Remove from griddle and serve with chutney or honey. Repeat the process with rest of the batter.
Notes
- Cabbage can be added as fine bites too. I used pulse mode of mixer and broken it like very fine crumble.
- After adding coconut masala and cabbage to rava, let it rest for few minutes. This resting time helps rava to absorb spices.
- The batter should not be of dosa batter consistency. It should be little thicker than that. Adjust accordingly.
