How to Cook Yummy Cabbage Adai Recipe

Cabbage Adai Recipe. Great recipe for Cabbage Adai Recipe. #goldenapron Adai is a famous breakfast dish in South India, this can be prepared instantly and does not need any fermentation time. It is cooked just like dosas, but it's much richer in proteins. It is generally made plain but I make it by adding grated.

Add the asafoetida and the shredded cabbage. Add coriander leaves and the mixture should be of pouring consistency. We make cabbage dosas with rice, coconut,red chillies,haldi, hing,salt and tamarind. You can have Cabbage Adai Recipe using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cabbage Adai Recipe

1. Prepare 3/4 cup of Rice.
2. Prepare 1/2 cup of Moong dal.
3. You need 1/4 cup of Chana dal.
4. It's 1/8 cup of Udad dal.
5. You need 1/8 cup of Tur dal.
6. You need 4-5 of Dry red chillies.
7. You need 1-2 teaspoon of Salt.
8. It's 4-5 of curry leaves.
9. You need 1 of &1/2 cup grated cabbage.
10. You need 1/4 cup of Oil for cooking.

In the batter we add finally cut cabbage.try that too. They are soft and very tasty.you can add a little cooked rice to make them extra soft. But while making dosa you have to cover and cook them. Do not grind for long time, just use juice/inch/pulse option and grind slowly, wipe the sides of the jar frequently.

Cabbage Adai Recipe instructions

1. Wash and soak rice and all dals for 1 hour in normal tap water, or for 30 minutes in Lukewarm water..
   
2. Drain the water and grind the rice and dal into a semi smooth paste. Add dry red chillies while doing so..
3. Remove the batter in a container and let it rest for 15-20 minutes. In the meantime grate the cabbage and keep it ready..
4. Add chopped curry leaves, cabbage and salt and mix the batter..
5. Roast like dosas, using little oil. Serve with coconut chutney or South Indian Gun Powder or even with tomato sauce..

Add a tblsp of water each time when you open the lid. Adai is a family favorite, it's not only tasty but also very nutritious. I usually make the regular Paruppu Adai just with rice and dal batter mixed with onions and coconut or the Vazhaipoo Adai with the same batter mixed with chopped banana flower. This time, I made the adai with chopped cabbage and also slightly changed the flavor of the batter with ginger and cumin seeds instead of fennel. The humble cabbage stars in these stellar recipes.