Jun 3, 2010


Dosa batter

for filling

Cabbage -- 1 small

Oil -- 4 tablespoons
Split black gram (urad dal)-- 1 teaspoon
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium (optional)
Green chili /red chili -- 3
Lemon juice -- 2 tablespoons
Sugar -- 1/2 teaspoon

Salt to taste

Ghee/oil -- for greasing and cooking

Wash and chop the cabbage finely.

Heat oil in a pan and add urad dal. When the dal turns reddish add mustard seeds.

When Mustard seeds start crackling add turmeric powder, curry leaves, slit green chilies OR broken red chili and curry leaves. Stir for 1 minute.

Put in onion and fry until it turns brownish.

Put the chopped cabbage now and stir. Cover and cook on low flame until the cabbage is cooked but still crispy.

Sprinkle sugar, salt and lemon juice and cover and cook for a couple of minutes more.
Keep it aside.

Take dosa batter and make thin dosas on hot tawa. Cover abd cook for a minute.

Now remove the cover and spread the cabbage filling on the dosa. Sprinkle ghee or oil on top of it and fold it in the center.

Serve hot with coconut chutney.

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