A few years ago when I was studying I had a friend in college from Mangalore. She used to bring cabbage dosa for her tiffin and I used to love it. She even got the recipe from her mom and shared it with me by word of mouth.
I had forgotten all about this recipe until one day when I had a big cabbage and I could not think of recipes to make out of it. So when life gives you cabbages make cabbage dosa, er! eh! 🙂
This cabbage dosa is a special kind of dosa. As in, it is very self contained and can sustain on its own on a plate without even needing a side dish. Of course ghee calls to be on it though. But that can be considered a no- effort topping for this mildly spicy and tasty dosa.
It is again very kid-friendly and makes kids eat their cabbage. Often looked down upon, this humble cabbage gets new meaning by making these dosas extremely flavourful.
Try different dosas from FOI, khaali dosa, set dosa, masala dosa, open dosa, neer dosa etc.
More breakfast recipes from FOI!
- 1 cup idli rice
- ⅓ cup toor dal
- 7-8 menthya
- 1 Cup avalakki/poha
- ½ Tbsp coriander seeds/dhania
- 1 Tsp jeera
- 1 or 2 red chilli
- ½ Tsp tamarind paste or 1 piece tamarind
- 1 piece jaggery
- 1 pinch asafoetida/ingu
- Salt to taste
- ¼ Tsp turmeric
- ¾ Cup grated cabbage
- Oil to make dosas
- Rinse toor dal and idli rice in water for 6-7 hours
- Add the methi seeds and avalakki/poha
- Next add coriander seeds, red chilli and cover with water
- Let it soak for a few hours (5-6 hours)
- Drain the water carefully, add mixture into a mixer jar and sprinkle salt to to taste
- Grind into a smooth batter and add into a bowl
- Let the batter ferment overnight
- Next day, add tamarind and jaggery into hot water and let them dissolve
- Pour this into the dosa batter
- Next grated cabbage can go in
- Fold the cabbage into the batter
- To make dosas, spread a ladleful of batter on a hot tawa
- Add some oil on top and cover and cook
- Flip once it turns golden, cook on other side
- Serve hot with chutney!
Toor dal tastes best for this dosa but you can instead add urad dal also
Add finely chopped green chillies if you want
Add raw rice instead of idli rice but idli rice gives body to the dosa
Cabbage Dosa Stepwise:
Rinse toor dal and idli rice in water for 6-7 hours
Add the methi seeds and avalakki/poha
Next add coriander seeds, red chilli and cover with water
Let it soak for a few hours (5-6 hours)
Drain the water carefully, add mixture into a mixer jar and sprinkle salt to to taste
Grind into a smooth batter and add into a bowl
Let the batter ferment overnight
Next day, add tamarind and jaggery into hot water and let them dissolve
Pour this into the dosa batter
Next grated cabbage can go in
Fold the cabbage into the batter
To make dosas, spread a ladleful of batter on a hot tawa
Add some oil on top and cover and cook
Flip once it turns golden, cook on other side
Serve hot with chutney!
