To Soak
For Masala to Grind :
  1. Soak rice,green gram,bengal gram and methi seeds for 2-5 hours or overnight.
  2. Later drain excess water and grind it in a mixer with all the ingredients mentioned under masala. Make a smooth paste.
  3. Finely chop cabbage and onion.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes


  • 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.


You may also like: