Instant Cabbage Dosa

Ingredients:

Cabbage 1/4 of Small Head
Rice Flour 1/2 Cup
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Salt to Taste
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.

Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: If dosa breaks down, you might need to a little more rice flour in the batter. If dosa is too thick, adjust the cabbage dosa batter with little water.
Variations: You can also add finely chopped cilantro if you wish.