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Saturday, July 3, 2010

Cabbage Khara Dose

2 cups White Rice
1.5 cups grated Coconut
5 cups finely chopped Cabbage
3/4 - 1 tsp Coriander seeds
1/4 tsp Asafetida powder
5 - 6 Curry leaves
5 - 6 Red Chillies
1 medium sized Onion
10 - 12 Coriander leaves
2 cups Yogurt / Curd
Salt to taste
Oil / Ghee

Soak white rice in water for about 4- 5 hrs. Wash the soaked rice 2-3 times in water and keep it aside.
Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, asafetida powder coarsely by adding little amount of water.

Chop the cabbage, onion and coriander leaves into small pieces as shown in the picture below.

Add the chopped onion, cabbage, yogurt to the vessel containing rice batter and mix them well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat spoon as shown in the picture below. Immediately spread the little amount of chopped coriander leaves over the dosa as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 2 - 3 mins in medium flame. Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 12 cabbage dosas. I tried this recipe from ETV Saviruchi. Thanks for the recipe.

Bellulli Saaru / Garlic Rasam

5 - 6 pods of Garlic / Bellulli
Lemon sized Jaggary
Large grape sized Tamarind
2 - 3 Green Chillies
8 - 10 Curry leaves
1 - 2 pieces of Red Chillies
1 tsp Mustard seeds
Big pinch of Asafetida powder
Salt to taste
1 - 2 tsp Oil
6 cups Water

Cut the green chillies vertically into two long halves as shown in the picture below. Remove the outer cover of garlic pods and mash them as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put tamarind water, jaggary, water, salt, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.

Put mashed garlic pods, oil in a pan and fry them in medium flame until garlic turns golden in color. Add mustard seeds, red chilly pieces and fry. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to rasam.

Keep the rasam in medium flame for about 4-5 mins and switch of the flame. Mix well before serving. It goes well with Rice. It can also be served as soup.