Cabbage little millet dosa is an Udupi Cuisine. It’s usually called uppu huli dose in kannada and uppu puli dose in tulu. In actual recipe rice is the basic ingredient. Cabbage and millets are not used. My mom adds cabbage to this dosa since cabbage is good for health and we will not even know that we are having cabbage in the form of dosas. Little millets are my addition to these dosas since millets are very good for health. Millets increases heart health, gives protection against diabetes, eliminates constipation, detoxify the body and also have many other health benefits.
Kids will love this dosa since we are adding jaggery to it. These dosas can be had with pickle, curd, chutney powder and chutneys.
Preparation time: 9 hours Cooking time: 3 mins per dosa Author: Anusha Acharya Recipe Type: Breakfast Cuisine: Udupi Serving: 10 medium sized dosas 1 Cup = 250 ml
Same akki/ Kutki/ Little millet – ½ cup
Dose akki/ Dosa rice – ½ cup
Uddin bele/ Urad dal/ Split black gram – ¼ cup
Thelu avalakki/ Thin poha/ Thin flattened rice- 2 tbspns
Kosu/ Pattha Gobi/ Cabbage – 1 cup grated
Menthe kaalu/ Methi daana/ Fenugreek seeds – ¼ tspn
Eerulli/ Pyaaj/ Onion – 1 medium-sized
Arisina pudi/ Haldi/ Turmeric powder – ¼ tspn
Uppu/ Namak/ Salt – As required
Thenginkaayi thuri/ Kisa hua naariyal/ Grated coconut – ¼ cup
Jeerige/ Jeera/ Cumin seeds – 1 tspn
Karibevu/ Karee patte/ Curry leaves – 5 to 8 medium sized leaves
Bella/ Gud/ Jaggery – 2 tbspns
Guntur mensinkaayi/ Guntur mirch/ Guntur chillies – 1 to 2
Byadgi mensinkayi/ Byadgi mirch/ Byadgi chillies – 4 to 5
Dhania/ Coriander seeds – 1 tspn
Neeru/ Paani/ Water – As required
Step 1: Take little millet, dosa rice, urad dal and fenugreek seeds in a bowl. Rinse the mixture a couple of times. Then soak it in required amount of water for 3 hours.
Step 2: Take poha in a bowl just 30 mins before grinding. Rinse it and soak it.
Step 3: Strain the water from the soaked mixture before grinding. Strain water from poha as well.
Step 4: Take half of the soaked mixture along with the masala ingredients and little water in a mixer grinder jar, grind it into a fine paste. Transfer the paste into a bowl.
Step 5: Now take another half of the soaked mixture along with soaked poha and little water in the same mixer grinder jar, grind it into a fine paste. Transfer the paste into the same bowl. Mix the batter in the bowl very well.
Step 6: Cover and keep the batter to ferment for 5 to 6 hours.
Step 7: Once the batter is fermented and ready, take one cup grated and washed cabbage and one finely chopped onion in a pan, sauté until the water content is reduced. Cool the mixture.
Step 8: Add turmeric, salt, sautéed and cooled cabbage onion mixture to the batter and mix well. The batter should be of a pouring consistency(similar to dosa batter consistency), add little water if required. Batter is ready to make dosas.
Making Kosu same akki dosa:
Step 1: Heat a pan, I have used granite pan (similar to non stick pan) which doesn’t require oil to be smeared before making dosas. If you are using a cast iron pan, grease it with oil before making each dosa.
Step 2: Once the pan is hot enough, lower the flame and pour one ladle full of batter. Spread the dosa in a circular way.
Step 4: Cover and cook the dosa on a medium flame until it is cooked. Apply little oil/ghee with brush. Flip and cook the dosa for a minute on the other side.
Dosa is ready to serve. Tastes good when hot. Also a good lunch box option since it tastes good after sometime as well.
*Soak grated cabbage in water with little turmeric and salt added for about half an hour. Rinse it several times before you sauté it.
*Need not cook the cabbage completely since it will be cooked with dosa.
*Always keep the pan in low flame while spreading dosa. You may not be able to spread the dosa properly if you are increasing the flame.
*Cabbage can be replaced with finely chopped methi leaves (fenugreek leaves)
*If little millets are not available, replace it with same amount of dosa rice.
*Amount of jaggery and red chillies can be increased or decreased based on your taste.
Do try this recipe and like my Facebook page Anusha’s Cuisines to get regular updates.
Happy and Healthy Cooking!!!!!