Cabbage dosa/ Pathrode

Cabbage Dosa
Cabbage dosa has its origin in Udupi, a city in southern India.  Udupi dishes are primarily made from grains, beans, vegetables, and coconut. Cabbage offers a lot of recipe choices within Udupi cuisine Cabbage dosa is one of them. Coming from a Udupi household, its a recipe that is near and dear to my heart. It can be sweetened or spiced up to your liking. However, it does involve soaking rice for at least six hours. So you will need to plan this dish ahead of time.
Let’s get started!
  • 2 cups idli rice or long grain rice
  • 1 cup grated coconut
  • 2 cups of  chopped cabbage
  • 1 medium onion
  • 10 to 15 red chilies (customize for your taste)
  • salt to taste
  • 1 tbsp tamarind
  • 2 tbsp of grated jaggery
  • 1 tbsp of coriander seed
  • 1/2 tbsp of urad dal
  • 1 tsp cumin seed
  • 1/2 cup of oil (for the skillet)
Serves 4 to 6.
As mentioned earlier, the rice shall be soaked in water for at least 6 hours. Grind the rice in just enough water to get a flowing consistency. Separately blend the grated coconut, coriander seeds, urad dal, cumin seeds and red chilies to a coarse consistency. Add jaggery and tamarind and blend again for about 30 seconds. Add this to the rice batter.
Place the chopped cabbage in boiling water for 10 minutes (to soften the cabbage and reduce cook time). Drain the water and mix thoroughly with batter. Add chopped onion and salt and the cabbage dosa batter is ready.

Heat a cast iron skillet over medium heat. When the skillet is ready pour thick layer of batter followed by 1tsp of oil, cover the lid for about a minute or until you can flip it. Continue heating until the ends turn golden and crispy.

That’s it! Cabbage dosa is served hot with butter. Cabbage is dosa is ready and serve with butter.

Try cabbage dosa now and let me know how it turns out. Good luck !

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