Heat a teaspoon of oil, add the cumin seeds and let them splutter.
Add the cabbage and sauté for 2-3minutes.
Let it cool down completely.
Combine wheat flour-chopped onion-chopped green chillies-chopped cilantro-sauted cabbage-salt-grated coconut in a bowl.
Add water to make a thick batter. The consistency should be thicker than the regular dosa batter.
Heat a griddle, make thick dosa with the mixed batter.
Drizzle oil and let it cook on one side, flip it and cook the other side as well.
Serve hot with your choice of side dish.
Any kind of pickle, plain yogurt or coconut chutney will be a perfect side for this adai. Can have as such too..which is what obviously I did! ;) :). As I was in a hurry to make the dinner, I just sautéed the cabbage on the griddle itself! It makes the process faster.
Coconut paste is used in lot of kurma varieties and kuzhambu varieties in South Indian cooking. Making the coconut paste in bulk and freezing it will be handy. I used the cute ice cube trays to freeze the coconut. Ingredients
Whole coconut/Freshly grated coconut
Very little water Method
Wash the ice cube trays and keep it ready.
Break the coconut, and using a sharp knife, take the coconut, chop into small pieces. (If using freshly grated coconut, you can skip this step)
Take the coconut in a mixer/food processor and pulse it for 3-4 times.
Now add little water and grind it into a fine paste.
Fill the ice cube trays with the ground coconut and freeze it for 4-5 hours.
Take the frozen coconut cubes and store it in a zip-lock bags.
Use them as needed in sambar-puli kuzhambu or korma/kuruma.
You might wonder cooking methi leaves alone will result in a bitter dish. But try this recipe, I bet you will love it. Its healthy, quick..more than that its delicious! :) Ingredients
Methi leaves -1small bunch
Red chilies-2 (or) 3
Channa dal & Urad dal-1/2teaspoon each
Keep the onions-tomatoes-redchilly and other tempering ingredients ready.
Clean and wash methi leaves.
Heat the oil in a pan, add mustard seeds and let them pop-up. Add the channa & urad dal and fry till they turn golden.
Now add the chopped onion-broken red chillies and sauté for a minute.
Meanwhile chop the methi leaves. (If the green is fresh and tender, you can use the stems of the methi too. I have added the stems as well.)
Add the chopped tomato and cook until its soft. Then add the methi leaves, sprinkle some water. Add the sugar and let it cook.
Methi leaves get cooked fast, so add the coconut and enough salt to the stir-fry and put off the stove.
Mix everything well and let the pan be on the stove for 2-3 minutes. By then stir fry would be dry and ready. Enjoy it with your choice of rice dish or roti.
I had it with Jeera rice and dhal. It tastes great with plain white rice or sambar rice, rasam rice. It will be perfect side for the roti too.
Wild quinoa/Quinoa -1cup
Wash and soak the rice-quinoa and methi seeds for 4 to 5 hours.
Wash and soak urad dal for 11/2 hour.[Can soak it separately or with quinoa itself, I soaked with quinoa]
Grind everything to a fine batter, add enough salt and let it ferment for at least 8 hours.
Check the consistency of the batter, add water if necessary while preparing paniyarams.
Heat a paniyaram pan on medium heat with little oil in each of the hole. Pour a small ladle of batter in each hole and let it cook.
Turn the paniyaram once its cooked on one side and cook on the other side. Remove them from the pan and serve hot with your choice of chutney.
We had it "Madurai chutney", perfect combo for paniyaram.
I have used wild quinoa in this recipe so the color is little brown. If we use plain quinoa the color will be slightly different. Here is the picture of the paniyarm with normal quinoa.
Cut them into desired size pieces. [As I had big lemons, I have cut each one into 16 pieces]
Add salt, mix it well with the lemon pieces and keep it aside for a day.
The next day..
Dry roast the methi seeds and hing/asafoetida. Let it cool, then grind it into a fine powder.
Mix the chilly powder with the lemon pieces.
Heat oil and add the mustard seeds and let them pop-up, then add the broken red chillies, fry for a few seconds.
Now add the lemon pieces and the methi powder.
Mix everything well, cook for 7 minutes on medium heat.
Delicious and spicy pickle is ready. Let it cool completely, then transfer it to a clean glass bottle.