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