Cabbage-Onion Dosa
Discover the flavors of the coastal region of Karnataka, India, with our Quick Cabbage-Onion Dosa. This unique and flavorful dosa (crepe) is not only quick and easy to make but also brimming with goodness. The combination of cabbage and onions creates a delightful crunch and savory taste that will make you a cabbage convert in no time. Perfect for breakfast, a light meal, or a snack, this dosa is calling out "Eat Me"! Let's dive into this delicious recipe that requires no fermentation and is ready in a jiffy.
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Ingredients
- 1 cup rice flour
- 1/2 cup semolina (rava)
- 1/4 cup all-purpose flour (maida)
- 1/2 cup Cabbage finely chopped
- 1/2 cup Onion finely chopped
- 2-3 Chilies finely chopped
- 1/2 inch Ginger finely grated
- 1/4 tsp Asafoetida (hing)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/4 cup coriander leaves finely chopped
- Salt to taste
- Water as needed to make the batter
- Oil for cooking
Instructions
Prepare the Batter
- In a large mixing bowl, combine rice flour, semolina, and all-purpose flour.
- Add finely chopped cabbage, onions, green chilies, and grated ginger to the flour mixture.
- Add asafoetida, cumin seeds, mustard seeds, chopped coriander leaves, and salt to taste.
- Gradually add water to the mixture, stirring continuously to form a smooth batter. The battershould have a slightly thick but pourable consistency.
Cook the Dosa
- Heat a non-stick or cast-iron skillet over medium heat. Grease it lightly with oil.
- Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion to form a thin crepe.
- Drizzle a few drops of oil around the edges of the dosa.
- Cook until the edges start to lift and the bottom turns golden brown and crispy.
- Flip the dosa and cook the other side until golden brown.
- Remove the dosa from the skillet and repeat the process with the remaining batter.
Serve the Dosa
- Serve hot dosas with your favorite chutney, sambar, or a dollop of butter.