Cabbage Rotti/Uppu Puli Dosai With Coconut Chutney!

Cabbage rotti/Uppu puli dosai with coconut chutney!

My niece had been asking for this recipe for sometime now! This is a sort of adai but no dhaal is added.  A unique Udupi recipe!

Ingredients:

1.  2 cups Raw rice/Pachcharisi (Wash and soak for 3 hours)

Dry Roast in a kadai one by one: 

2.  1 tsp. Methi/fenugreek/vendhayam

3.  1 tbs. Urad dhaal/Black gram dhaal (split)/Uluththam paruppu

Fry with 2 tsp. coconut oil: 

 

4.  1 tbs. Channa dhaal/Bengal gram/Kadalai paruppu

5.  1 tbs. Dhania/Coriander seeds/Dhania vidhei

6.  15/20 Red chillies/Lal mirch/Sigappu milagaai

7.  1 small coconut/Naariyal/Chinna thengai (cut into pieces or grated)

8.  1 small piece asafoetida or 1 tsp. powder/Hing/Perungaayam

9.  Curry leaves

10. Half lemon size Imli'Tamarind/Puli (Soaked)

11. A small piece of jaggery

12. Salt to taste(add half tbs. first, taste with a small rotti first and add more if needed.)

First fry the hing (If you don't have solid hing, add the powdered hing directly while grinding). It will become light.

Then add Channa dhaal, fry a bit.

Add dhania, red chillies...fry a bit.

Add red chillies, curry leaves. Fry again till the dhaal is golden brown and the chillies crisp. Add 1 tsp. of Jeera/cumin/jeeragam while grinding. No need to roast this.

Now, you have to grind all the ingredients together.  Add tamarind water and jaggery.

These are the ingredients for grinding. Zoom and check if needed.

 Vegetables to be added:

13. 1 Handful of finely chopped cabbage

14. Half handful of finely chopped Capsicum

15. Half handful of finely chopped Onion 

      (You can avoid onion if you want, on vrat/festival days)

You can add these vegetables, add salt and the batter is ready!

The batter should not be watery or very thick.  You can grind and make rotti immediately.  The remaining batter (keep in the fridge) can be used for the next day.   My husband says the next day's rotti is tastier.  

Heat a tava, add one tsp. of groundnut or refined oil. Take one or two ladle/karandi of the prepared batter and spread it into a round shape. It should not be very thick.  Make 3/4 holes, which will help the dosai to get roasted. Drop another tsp. of oil into the holes and around the rotti/ No need to cover. You can notice when it is brown underneath. Turn it and cook on the other side too. Medium flame is good for getting crisp dosas. My mother uses coconut oil instead of refined oil, which will enhance the taste (I am from Udupi and now they say that coconut oil is the best!). Less oil is enough unlike adai.  Adai is cooked on the tava in this manner. 

This will be good with Coconut chutney, Chutney powder, Dhaal powder, Pulikkaachchal paste, Yellu podi,

Coconut chutney:  

Ingredients for coconut chutney.

Ingredients:

For grinding:

1. One small coconut grated or cut into pieces.

2. 2 tsp. Fried gram/Pottu kadalai OR 5/6 cashew nuts/mundhiri    paruppu/kaaju, which will give the creamy taste.

3. 1 piece of raw mango or a tsp. of amchur powder/mango powder. (optional)

4. Half tsp. Asafoetida/hing/Perungaayam

5. Ginger 1" piece
6. 2/3 green chillies

    Salt as per taste.

For garnishing: 

7.  1 tsp. Coconut oil

8.  1/2 tsp. of Mustard/Rai/Kadugu

9.  1/2 tsp. of Urad Dhaal/Black gram dhaal/Uluththam paruppu (optional)

10. Chopped Curry leaves/Kadi paththa/Kariveppilai.

Add:

Chopped Coriander leaves/Koththamalli/Dhania paththa

Grind the ingredients I have mentioned above and garnish.  While garnishing, first let the mustard splutter and add the urad dhaal later. Once it turns slightly brown, add chopped curry leaves plus one red chilli cut into 2 pieces and garnish.  The roasted chilli will give a unique flavour.

Enjoy! Any suggestions/doubts? Pl.write in the comment section.  Let me know if you like this, which will make me happy:) Thank you!

Coconut chutney

ENJOY! 

P.S.: Variations:

You can use the batter without the vegetables to make different snacks. Cut ridge gourd into into small small round round pieces after removing the thick areas in the skin. Dip these pieces one by one into the batter and place it on the hot tava.  Apply oil.  Cook in medium flame, both sides. It will be very tasty.

Cut Yam into small small square or rectangle pieces (2" x 1/4" x 2").  Drop them into boiling water with some salt. Cook for 2 mts.  Dip this in the batter and tava cook.  Everybody will love it.  This will be even better if it is spicy...add chilly powder if needed.  Check salt.

Tell me which snack you prefer!

Adai - Dosa With Mixed Grains

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Adai - Dosa with mixed grains

Adai is a favourite tiffin in our house.  We can have it for breakfast or dinner.  It is quite a heavy food.  We can eat 2-4 adais at a time (adults 2 and children 3 to 4)! When we have got too many guests at home, we do this snack.  We can place two tavas on stove and finish off the work fast, unlike dosa which is not heavy, so people tend to eat more and it takes time! Adai is very nutritious with all the daals.  Normally, we use only the main daals like Channa or bengal gram, thuvar and urad daal but now I am adding flax seeds, kaaramani and kollu etc. which are very very nutritious and we won't use them in ordinary days.  Now, to the recipe:

Ingredients:

1. Boiled rice - 1 and 1/2 cup
2. Raw rice - 1 and 1/2 cup
3. Brown Channa  (I don't use kabooli chana for this) - 3/4 cup
4. Thuvar dhal - 1/2 cup
5. Urad dhal (with skin is still better) - 1/4 cup
6. Kaaraamani - 2 tbsp.
7. Kollu - 2 tbs.
8. Flax seeds - 2 tbsp.
9. Coconut - 1/2 cup or some pieces as shown in the picture.
10. Red Chillies - 1-12 nos.
11. Green chillies - 2-4 nos.
12. Ginger - 1" piece
13. Capsicum piece - small one (optional)
14. Hing/asofoetida - 1/2 tsp.
15. Sugar - 1/2 tsp.
16. Salt to taste
17. Coriander, chopped - 1 bunch
18. Chopped Curry leaves
19. Chopped onion - 3 (medium sized)
20. Oil - We use nallennai/gingelly/til oil.  Any other oil also will do.

Method:

Soak the daals and rice and other things as shown in the picture, separately for 3 hours. Wash them and then soak! You can use the same water for grinding.

Grind the rice items  in a mixer first.  It should be ground a little less coarsely (like fine rava batter).  Then grind the daal items coarsely.  Just grind for a short time.  If it becomes like a fine paste, the taste will differ.  Daal should be visible, though not fully.  Mix everything together with the salt, coriander, curry leaves, hing, salt, sugar etc.  Let the batter not be very watery.  You can leave it for a couple of hours and then make adai.

The left over batter can be used the next day or later.  If it becomes a bit sour, it tastes even better! We call it 'pulichcha adai' means 'sour adai'! I soak the rice and daal in the morning and make adai at night.  Or soak at night (just the two rice and Channa daal separately, soak the rest of the daals, add with Channa in the morning and grind. Add coconut, red chillies etc.with the rice and grind).

Apply some oil on the hot tava and spread the batter on that.  Let the flame be medium.  Since the batter is not thin like dosa batter, but with lot of daals, it takes time to get cooked.  I make a couple of holes in the adai as in the picture and add more oil (one or two tsp. to make it crisp).  Turn it after a few minutes (let it be a bit brown in colour) and leave it for a couple of minutes again.  Adai is ready to eat.

Instead of coriander leaves, you can add murungai ilai (Drumstick leaves) which is very good for health or paalak/spinach leaves.

A highly nutritional food item is ready!

Kollu/Horse gram

Flax seeds

Kaaramani/cow peas/lobia

Ulundu/Urad daal/black gram

Thuvaram paruppu/Thuvar daal/Toor daal

Kondai kadalai/Brown Channa

Daal and rice, soaked separately! Add the chillies and other things while grinding rice.

The batter should not be very watery!

Spread the batter on the tava after applying oil!

You can eat the adai with vellam/gud/jaggery, butter (which will be very tasty!),  chutney (coconut, onion, coriander or tomato) or chutney powder. I like to eat it with orange marmalade too!


P.S.: While making any dosa, apply oil on the tava and make a small dosa.  First dosa will not be very good.   Without applying oil, make the next dosa and pour oil after a minute.  Dosa will be crisp.  We use gingelly oil/sesame oil mostly for dosa and idly since this oil is very good for health.  You may not like the taste in the beginning, but you will get used to it later, like we do with olive oil! I didn't like the smell in the beginning!

I have highlighted the captions in grains.  If you click on them, you will know the nutritional value of them.  You can click on the picture to have a clearer view. 

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