Breakfast Recipes/ Dosa & Idli


Bored of eating same old dosa ? Looking for some new breakfast option ? Here comes a  very popular no fermentation spicy dosa from coastal Karnataka known as ” Pathrode Dosa / Uppu Huli Dosa / Sanna Polo “. This dosa is very easy to make and so tasty that you dont even need any side dish for it .Try it and im sure you will love this famous Manglorean / Konkani cuisine …

Unlike the typical dosa, Pathrode dosa doesn’t need any fermentation . Just soak the rice for  few hours and blend well with few spices. Thats it our batter for dosa is ready which will be slightly tangy,spicy and sweet .The flavors blend so well . Other thing that i love is,this dosa batter is so versatile.If you are running short of time and have no time to chop veggies , do plain dosa as such like you do neer dosa.They still taste good. Or you can grind and keep this batter in fridge sufficient enough for 2-3 days and each day do dosa with the same batter by changing veggies added to the batter ,to get cabbage dosa,spring onion dosa,fenugreek leaves dosa,palak dosa,drumstick leaves dosa,ridge gourd dosa etc.Each veg / greens added, gives a distinct taste and flavor to the batter, making it a whole new dosa . All these dosas are regular at my home and is loved by all .

For today its “ Cabbage Dosa ” . I’ve added finely chopped cabbage and onion to the batter. I know for few cabbage dosa name it self might not appeal. You might be wondering how it might taste ? But i assure you again , do try it and im sure you will love it . But in case you just hate cabbage ,experiment it with chopped methi leaves / palak / drum stick leaves / dill leaves / spring onion and be prepared to get a thumbs up….Here goes the recipe for cabbage dosa…


Smitha Kalluraya
Course Breakfast
Cuisine karnataka


  • 1 cup cabbage, Finely chopped
  • 1 medium onion, Finely Chopped -
  • Oil to make dosa

To Soak

  • 2 cups Dosa rice / Normal rice
  • 1 tbsp Split green gram /Moong dal
  • 1 tbsp Bengal Gram Chana Dal, (Optional )
  • a few Methi seeds, ( opional )

For Masala to Grind :

  • 2 Tbsp Coriander /Dhania seeds
  • 1 Tbsp Cumin Jeera
  • 1 small cup coconut, grated
  • 1 tsp Turmeric Haldi
  • Lemon size Tamarind, soaked
  • 4 - 8 Red Chillies, (depending on your spice level)
  • Salt, as per taste
  • Jaggery, as per taste


  • Soak rice,green gram,bengal gram and methi seeds for 2-5 hours or overnight.
  • Later drain excess water and grind it in a mixer with all the ingredients mentioned under masala. Make a smooth paste.
  • Finely chop cabbage and onion.
  • To the batter stir in chopped cabbage and onion.Mix well.Taste test .The batter should be of like normal dosa batter consistency.Nor too thick or thin.
  • Grease a tawa and heat it. When it gets hot, pour a laddleful of batter and spread in circular motion like normal dosa. You can make thick or medium thin dosas as per your preference.It wont come out very thin.Drizzle few drops of oil and cook it on medium low flame with a lid covered.
  • When the bottom gets cooked ie turns brown, flip it and cook other side .When done remove from tawa.Serve it hot with butter / coconut oil / ghee / curd / Plain coconut chutney .I know you will surely love it.Do try.


  • In the above i've shown the recipe for cabbage dosa. You can replace cabbage with your choice of veg/greens keeping the batter same.
  • You can keep the plain batter for 2-3 days in refrigerator.Once the batter is ready , dont add chopped veggies to the whole amount. Keep aside excess quantity of plain batter and veggies  only to the quantity that would be used up today.If you mix veggies to the whole quantity , the batter will get a foul smell when used the next day.
  • This dosa tastes best when made spicy. So use liberally salt,chillies,tamarind and jaggery.
  • If you want you can omit coconut and use a fistful of beaten rice instead. But then be ready to compromise with taste a bit.
  • Chop the veg very fine or you can grate too .This helps you in spreading the dosa thin.
  • Roast it on medium low flame to make it crispy.

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  • Reply
    Priya Shiva
    April 9, 2014 at 11:59 am

    Healthy, delicious and very tempting click!

  • Reply
    Mitha Hegde
    April 9, 2014 at 12:26 pm

    Love this very much Smitha… We enjoy sannapolos with rice and dalitoy {Konkani Dal}.. You have made it perfectly.. Yumm… 🙂

  • Reply
    nandoos Kitchen
    April 9, 2014 at 12:42 pm

    Healthy and yummy dosa. Would definitely give this a try.

  • Reply
    techie ZM
    April 9, 2014 at 12:49 pm

    Looks very healthy and tasty!!

  • Reply
    Ruxana Gafoor
    April 9, 2014 at 1:35 pm

    healthy and delicious dosa

  • Reply
    Linsy Patel
    April 9, 2014 at 1:47 pm

    love this spicy healthy dosa.

  • Reply
    Vibha Sp
    April 9, 2014 at 2:13 pm

    very difrnt dosa dear , u know so many dfrnt dishes , thnks fr recipe vl try some time

  • Reply
    Sathya Priya
    April 9, 2014 at 4:47 pm

    Yummy looking dosa .no fermentation makes these dosas even better .

  • Reply
    Priya Suresh
    April 9, 2014 at 6:41 pm

    I love no fermentation dosas veru much, love the addition of cabbage here, i’ll be making this dosas soon;

  • Reply
    April 9, 2014 at 6:47 pm

    Healthy & inviting dosa…will try this…

  • Reply
    Sony P
    April 9, 2014 at 7:58 pm

    Easy and healthy dosa without fermentation !!

  • Reply
    April 10, 2014 at 6:36 am

    Waw..!! Attracting & quick Dosa!!

  • Reply
    remya sean
    April 10, 2014 at 8:41 am

    healthy n yummy dosa

  • Reply
    Resna Nishad
    April 10, 2014 at 10:01 am

    Flavorful quick Dosa…yummy…

  • Reply
    April 10, 2014 at 10:45 am

    Yum, yum! Looks like ‘chilla’ of north India but cabbage is such a unique flavor, never heard of this variation, I love it! I wish I could have one right now.

  • Reply
    Nalini Somayaji
    April 10, 2014 at 7:25 pm

    Yemmy cabbage dosa ..well explained recipe…

  • Reply
    Eli Z
    April 11, 2014 at 10:49 am

    Oh, that looks great Smitha… I might move on to a more advanced dosa-type now, thanks to you:-) Great that you can keep the batter in the fridge for a few days also! Thanks for sharing dear:-)

  • Reply
    Anitha Sundramoorthy
    April 12, 2014 at 4:03 am

    Yummy n Healthy Dosa. Happy to follow you. Do visit my space too

  • Reply
    Eliza Lincy
    April 14, 2014 at 5:24 am

    Love the idea of adding veggies on traditional dishes. crunchy veggies with dosa tastes irresistibly. Innovative recipe.

  • Reply
    April 15, 2014 at 12:40 pm

    Hi..I made this, the taste was awesome..The fragrance was just too good..But it dint come out crispy..It was too soft and broke while flipping..Can you suggest what could have gone wrong? I used medium-low flame.

  • Reply
    Smitha Kalluraya
    April 16, 2014 at 4:59 am

    Hi Sonal , Thanks fr trying and glad that u ppl liked it . The dosa turned soft and broke probably because of the following reasons a) may be dosas were not coooked properly. it was halfdone.b ) consistency of batter was thin c ) May be the rice you used was sticky . few rice are like that.They stick to the tawa and lack crispiness in them.Any ways dont worry , you can fix it by adding some rice flour / corn flour / rawa to the final batter . they add thi hope following this, your dosas should come out perfect. let me know the result .. happy cooking !!!!

  • Reply
    Shobana Vijay
    September 22, 2014 at 5:13 pm

    Really good for ppl and yummy too

  • Reply
    Neeharika Raj
    October 4, 2015 at 4:49 pm

    Hi Smiths..came across your blog when looking up recipes for tomato thinking…made the pathrode dosage today for breakfast..was initially a bit hesitant to add jaggery and tamarind to the dosa batter ….but it turned out great….absolutely loved it……this is going into my favorite recipes…so happy to find a blog for Karnataka dishes….keep adding posts 🙂 …reregardsNeeha

  • Reply
    February 25, 2017 at 2:09 pm

    Hi…Please can you tell how much jagged should be added… you have not mentioned in masala list…Thank you

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