Tuesday, March 22, 2016

Cabbage Uppu Huli Dosa & Waffle Dosas

This, I understand is a popular Mangalore / Udipi dish and the addition of spices and tamarind sounded very interesting so I decided to give it a try. I used this recipe from RedChillies as a base and we really liked the end result... It's a flavorful dosai and we really liked the coconut flavor that came through as well and I added some cabbage as well to add some veggies and a slight crunch and the best part is no fermentation so just a few hours of soaking and it can be made about 30 minutes later.

CABBAGE UPPU HULI DOSA (Cabbage Spicy, sour dosa)


Raw Rice - 1.5 cups
Dried Red Chillies - 5
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Tamarind - gooseberry sized ball
Grated Coconut -  1/2 cup
Jaggery - 1/4 tsp (optional)
Cabbage - 1.5 cups, very finely chopped
Coconut oil - to cook dosas and little to fry the masalas
Salt - to taste

1) Wash and soak rice for 4 hours at least.
2) In a small pan, heat half tsp of oil on low flame and fry the cumin seeds, coriander seeds and dried red chillies.
3) Drain the soaked rice and add to a blender, add the fried spices, jaggery (if using), salt and grated coconut. Add sufficient water to grind to a smooth batter.
4) The consistency usually is that of a dosa batter, however once i stirred in the finely chopped cabbage I discovered that it was not easy to spread the batter. Once it was mixed with a bit more water, it was easy to pour the batter onto a hot pan (without spreading like we do normally for dosas) and it turned out crispier this way too. 

5) I used coconut oil to drizzle on the dosas. Also i covered the dosa when cooking the first side and flipped it over and cooked the other side too. 

That's it, dosas are ready and it was awesome with chutney and sambhar. 

This is not a detailed recipe but more of a twist/idea on an existing recipe. Since the kids were getting bored with the usual dosais and idlis, I decided to pour dosa batter (follow the same recipe as idli batter and mix with a few tbsps of rice flour and water) on the waffle iron and the result was a crispy, crunchy exterior with soft dosa in the middle. Kids really loved this twist. I used about 1/3 cup for my waffle iron and this is a normal waffle iron (not the one that makes belgian waffles).