Tuesday, December 11, 2007

Cabbage Polo (Cabbage dosa)

Easy to make and instant dosa, I love having it even just like that:)


Cabbage (chopped finely): 6 leaves
Onion: 1 chopped finely (optional)
Dry Red Chilli : 10 nos
Rice flour (or raw rice soaked for 1hour): 1 cup
Thuvar dal soaked for 1 hour: 1/2 cup
Salt: to taste
Hing (asafoetida) : to taste
Grated coconut: 1 cup
Water to grind


Grind everything except Cabbage and Onion to a smooth batter. Add Cabbage and Onion to the batter and stir well. Heat a tawa with one tablespoon oil. Reduce flame when tawa is heated to medium. Pour a laddle full of batter and try spreading the batter to make the dosa as thin as possible (its tough to do that with the cabbage and onion in the batter. I am planning to add the cabbage and onion after I pour the batter on the tawa another time I make cabbage dosa). Increase the flame and cover the tawa for the dosa to cook. When the top part of the dosa and the sides are brown, flip the dosa carefully. Reduce the flame and let it cook for another 20 seconds before tranferring it to a plate. Best served hot.


easycrafts said...

This is interesting...no need to ferment batter for dosa..nice one

rv said...

Hi easycrafts, yes this dosa is instant and does not need fermentation, a good dosa in places where fermentation takes forever :)

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