Ingredients
1/4 kg finely chopped cabbage
1/4 cup channa dal
1/4 cup mug dal(yellow)
1/4 cup tuvar dal
1/2 cup rice
1/2 cup grated coconut
Little bit tamarind paste
6-8 whole red chillies( add or lessen according to taste)
1 spoon coriander/cumin seeds
Oil for shallow frying
Salt to taste
Method
Soak all the dals & rice for 3 hrs.
Grind coconut, red chillies, tamarind, coriander seeds. cumin seeds into a fine paste. Add little water while grinding
Add the soaked dals into this paste & grind again into coarse paste.
Consistency of the ground paste must be thicker than bhajiya paste.( add as little water as possible while grinding)
Remove the coarse ground paste in a big bowl.
Add finely chopped cabbage to this , Add salt. Mix well.
In a frying pan add 1 tsp of oil.
Spread the batter in shape of a thick small dosa. Put little oil on top again & close with a lid
Fry both sides till light brown.
Serve with dal-rice or as a snack with pickle.
1/4 kg finely chopped cabbage
1/4 cup channa dal
1/4 cup mug dal(yellow)
1/4 cup tuvar dal
1/2 cup rice
1/2 cup grated coconut
Little bit tamarind paste
6-8 whole red chillies( add or lessen according to taste)
1 spoon coriander/cumin seeds
Oil for shallow frying
Salt to taste
Method
Soak all the dals & rice for 3 hrs.
Grind coconut, red chillies, tamarind, coriander seeds. cumin seeds into a fine paste. Add little water while grinding
Add the soaked dals into this paste & grind again into coarse paste.
Consistency of the ground paste must be thicker than bhajiya paste.( add as little water as possible while grinding)
Remove the coarse ground paste in a big bowl.
Add finely chopped cabbage to this , Add salt. Mix well.
In a frying pan add 1 tsp of oil.
Spread the batter in shape of a thick small dosa. Put little oil on top again & close with a lid
Fry both sides till light brown.
Serve with dal-rice or as a snack with pickle.
