Authentic Cabbage Dosa Recipe – South Indian Crispy Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Cabbage Dosa Recipe – South Indian Crispy Delight

Hey everyone! If you’re anything like me, you absolutely love a good dosa. But sometimes, you want to switch things up a bit, right? That’s where this Cabbage Dosa comes in. It’s a family favorite, and honestly, once you try it, you’ll be hooked! It’s got that wonderful crispy texture of a classic dosa, but with a delicious, slightly sweet and savory cabbage filling. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another dosa recipe. The addition of cabbage adds a lovely crunch and subtle sweetness that balances the spicy masala beautifully. It’s a fantastic way to sneak in some extra veggies, and it’s surprisingly easy to make. Plus, the aroma while it’s cooking? Unbeatable!

Ingredients

Here’s what you’ll need to whip up this delightful dosa:

• 1 cup rice
• 2 tbsp urad dal (split black lentils)
• 0.5 tsp methi (fenugreek seeds)
• 10 dried red chillies
• 1 cup coconut, grated
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 0.25 cup jaggery, grated
• 3 tbsp tamarind pulp
• 0.5 tsp turmeric powder
• 1 tsp salt
• 3 cups finely chopped cabbage
• 1 cup water (plus extra for adjusting batter consistency)

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Rice Varieties for Dosa: I prefer using parboiled rice (also known as converted rice) for dosa. It gives a nice texture. You can also use regular short-grain rice, but parboiled works best. About 200g of rice is perfect.
• Urad Dal: The Key to Fermentation: Urad dal is essential for that light and fluffy texture. Don’t skip it! About 40g will do the trick.
• Methi (Fenugreek Seeds): Flavor and Texture: A little methi goes a long way. It adds a lovely aroma and helps with fermentation. Around 2-3g is ideal.
• Red Chilli Varieties & Spice Level: I use Byadagi chillies for color and a mild heat. You can adjust the number depending on how spicy you like things.
• Coconut: Fresh vs. Dried: Fresh coconut is amazing if you can get it! But unsweetened desiccated coconut works perfectly well too. About 100g of either will be great.
• Regional Variations in Masala Paste: Every family has their own little twist on the masala paste. Some add a bit of asafoetida (hing) for extra flavor, or a few curry leaves. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the rice, urad dal, methi, and red chillies in plenty of water for at least 5 hours, or even overnight. This is a crucial step for a smooth batter.
2. Next, drain the soaked chillies and grind them with the coconut, coriander seeds, cumin, jaggery, tamarind pulp, turmeric, and salt into a smooth, vibrant masala paste. Add a little water if needed to help it blend.
3. Now, grind the soaked rice into a smooth batter. Again, add water gradually to get the right consistency.
4. In a large bowl, combine the masala paste and the rice batter. Mix everything really well.
5. Add the finely chopped cabbage and a cup of water to the batter. Adjust the water to get a consistency similar to pancake batter – not too thick, not too runny.
6. Heat a dosa pan (a flat griddle) over medium heat. Grease it lightly with coconut oil. Pour a ladleful of batter onto the hot pan and gently spread it into a thick, circular dosa.
7. Drizzle a little more coconut oil around the edges. Cover the dosa and cook for about a minute, until the base is golden brown and crispy.
8. Flip the dosa carefully and cook the other side until it’s also crisp.
9. Serve immediately while it’s hot and crispy!

Expert Tips

Want to take your Cabbage Dosa game to the next level? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Dosa Crispness: A hot pan and a little oil are your best friends! Don’t overcrowd the pan.
• Fermentation Time & Temperature: Fermentation time depends on the weather. In warmer climates, it might take 8-12 hours. In cooler climates, it could take up to 24 hours. The batter should double in size and have a slightly sour smell.
• Batter Consistency – Getting it Right: The batter should flow easily but not be too watery. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Variations

Let’s get creative!

• Vegan Cabbage Dosa: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Cabbage Dosa: This is naturally gluten-free too!
• Spice Level Adjustments: If you like it spicier, add more red chillies or a pinch of cayenne pepper to the masala paste. My friend, Priya, loves adding a green chilli or two for an extra kick!
• Festival Adaptations (e.g., Ganesh Chaturthi): Dosa is a popular offering during Ganesh Chaturthi. You can make mini dosas for the pooja.

Serving Suggestions

Cabbage Dosa is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut chutney (a must!)
• Sambar
• A dollop of butter
• A sprinkle of sambar powder

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before making dosas.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for making dosa batter? Parboiled rice is ideal, but short-grain rice works too.
• Can I use a blender instead of a traditional grinder? A grinder gives a smoother batter, but a high-powered blender can work in a pinch. You might need to strain the batter.
• How do I know when the dosa batter is perfectly fermented? The batter should double in size and have a slightly sour smell.
• What can I do if my dosa is sticking to the pan? Make sure the pan is hot enough and well-greased.
• Can I make the masala paste ahead of time and store it? Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.
• How can I adjust the spice level of this dosa? Add more or fewer red chillies to the masala paste.

Enjoy making this delicious Cabbage Dosa! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!