Ingredients
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For the Potato-Cabbage Stuffing:
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2 medium potatoes, boiled and peeled
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1 large head green cabbage, cored and shredded
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1/4 cup frozen grated coconut (or fresh, if available)
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1 tablespoon unsalted butter or oil
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1 teaspoon cumin seeds
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1 teaspoon fennel seeds
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1/2 teaspoon red chili flakes
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Salt to taste
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Water as needed
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For the Rice Batter:
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2 cups cooked brown rice (can use leftover cooked rice)
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1/2 cup raw urad dal (black gram), soaked overnight and drained well
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1/2 cup raw idli rava (cream of rice) or fine semolina
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1/2 teaspoon salt
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2 cups water
Directions
Sub-title: Crispy crepes filled with spiced mashed potatoes and sautéed cabbage, served with coconut chutney and sambar sauce for a complete meal!
Description: This easy-to-make dosa recipe from Sri Lankan cuisine will surely become your family’s favorite weekend breakfast. Packed with protein and fiber, it’s perfect for busy mornings when you need something nutritious yet satisfying. Plus, it only takes about 30 minutes to prepare!
Servings: Serves 4
Difficulty Level: Easy
Time Needed: Prep Time: 10 minutes | Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Potato-Cabbage Stuffing:
* 2 medium potatoes, boiled and peeled
* 1 large head green cabbage, cored and shredded
* 1/4 cup frozen grated coconut (or fresh, if available)
* 1 tablespoon unsalted butter or oil
* 1 teaspoon cumin seeds
* 1 teaspoon fennel seeds
* 1/2 teaspoon red chili flakes
* Salt to taste
* Water as needed
For the Rice Batter:
* 2 cups cooked brown rice (can use leftover cooked rice)
* 1/2 cup raw urad dal (black gram), soaked overnight and drained well
* 1/2 cup raw idli rava (cream of rice) or fine semolina
* 1/2 teaspoon salt
* 2 cups water
Instructions:
1. For the Potato-Cabbage Stuffing: Heat a small pan on medium heat and dry roast the cumin and fennel seeds until fragrant. Grind them into a powder and set aside.
2. In a separate pan, heat the butter or oil over low heat. Add the shredded cabbage and sauté until slightly wilted, about 5 minutes. Remove from heat and let cool completely.
3. In a bowl, mash the boiled potatoes with the cooled and strained cabbage mixture, adding the remaining stuffing ingredients except the water. Mix well. Set aside.
4. For the Rice Batter: In a blender, combine the cooked rice, soaked and ground urad dal, and idli rava. Add the salt and enough water to create a thick batter resembling pouring cream consistency. Blend until smooth.
5. To Make the Dosas: Transfer the batter to a mixing bowl. Using a whisk, gradually incorporate the water (about 1/4 cup at first) while simultaneously stirring the batter with your hand. The batter should be thin like pancake batter now. If too thick, add more water. Adjust seasoning as desired.
6. Heat a non-stick or cast iron tawa (griddle) over medium-high heat. Pour a ladleful of batter onto the hot surface, swirling gently to coat evenly. Reduce heat to medium.
7. Cook for about 1 minute or until bubbles appear on the top surface of the dosa. Use a flat spatula to lift one edge of the dosa. If it comes away cleanly, flip and cook for another 30 seconds to 1 minute. Flip again and continue cooking for another 30 seconds to 1 minute, until both sides are golden brown and crisp.
8. Assemble the dosa by spreading about 1/4 cup of the potato-cabbage filling down the center of the cooked dosa. Fold the bottom half of the dosa up over the filling, and then fold the top half over the other way, creating a triangular shape. Serve immediately with coconut chutney and sambar sauce. Enjoy!
Steps
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1
Done
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For the Potato-Cabbage Stuffing: Heat a small pan on medium heat and dry roast the cumin and fennel seeds until fragrant. Grind them into a powder and set aside. |
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2
Done
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In a separate pan, heat the butter or oil over low heat. Add the shredded cabbage and sauté until slightly wilted, about 5 minutes. Remove from heat and let cool completely. |
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3
Done
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In a bowl, mash the boiled potatoes with the cooled and strained cabbage mixture, adding the remaining stuffing ingredients except the water. Mix well. Set aside. |
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4
Done
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For the Rice Batter: In a blender, combine the cooked rice, soaked and ground urad dal, and idli rava. Add the salt and enough water to create a thick batter resembling pouring cream consistency. Blend until smooth. |
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5
Done
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To Make the Dosas: Transfer the batter to a mixing bowl. Using a whisk, gradually incorporate the water (about 1/4 cup at first) while simultaneously stirring the batter with your hand. The batter should be thin like pancake batter now. If too thick, add more water. Adjust seasoning as desired. |
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6
Done
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Heat a non-stick or cast iron tawa (griddle) over medium-high heat. Pour a ladleful of batter onto the hot surface, swirling gently to coat evenly. Reduce heat to medium. |
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7
Done
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Cook for about 1 minute or until bubbles appear on the top surface of the dosa. Use a flat spatula to lift one edge of the dosa. If it comes away cleanly, flip and cook for another 30 seconds to 1 minute. Flip again and continue cooking for another 30 seconds to 1 minute, until both sides are golden brown and crisp. |
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8
Done
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Assemble the dosa by spreading about 1/4 cup of the potato-cabbage filling down the center of the cooked dosa. Fold the bottom half of the dosa up over the filling, and then fold the top half over the other way, creating a triangular shape. Serve immediately with coconut chutney and sambar sauce. Enjoy! |
