I am one of those people who loves cabbage. Be it amma’s cabbage koora or my MIL’s cabbage kootu or my sister’s cabbage paratha I love them all. I add it in soups or in salads or in indianised noodles which gives the dish a crunch, making it feel fresh. I am sure one must have noticed, cabbage or aloo curry is a must in South Indian weddings. One of the main reasons for that I feel is the ease with which it can be prepared. Amma often makes cabbage peas curry when there are a large number of guests to handle at home – moreover it forms an awesome combo with drumstick sambar. Many people I know cant stand the vegetable, thanks to its smell. I on the contrary, quite enjoy the process of cooking cabbage. Washing the many layers of it, carefully cutting it vertically and then horizontally to have tiny equal sized squares is such a joy. You can couple it with anything you want and it still tastes good – be it just the stir fried cabbage with tadka or with coconut or with sprouts or with green peas or with carrot – its such a versatile vegetable.
I am not a huge fan of adai but everything changed with this cabbage adai. It turned out to be super yummy and is so easy to prepare. More than anything, adai can be prepared with fresh batter unlike idli/dosa for which you need to wait atleast 8hrs before the batter is fermented good. I modified the base recipe to suite our taste buds and it was loved by everyone at home. Cabbage can be substituted with carrot and red rice for normal white rice.
What I used –
- Red Rice, 2 cups
- Ural Dal, 1/4 cup
- Chana Dal, 1/4 cup
- Red Chillies, 3
- Garlic, 3 pods
- Cabbage, 2 cups
- Coriander, 1 cup finely chopped
- Asafoetida, 1 tsp
- Salt, as required
- Oil, as required
How I made –
- Wash and soak red rice, urad dal and chana dal along with red chillies for atleast 8hrs. Adding little amounts of water and garlic pods, grind it into a coarse paste.
- Add finely chopped cabbage and coriander. Mix salt and asafoetida. The batter should be of idli batter consistency. There is no need to leave the batter to ferment but the batter stays good in fridge for about three days.
- Pour a ladle of the mixed adai batter on a heated dosa tawa and spread it to circle. Note that the adai should be of 2mm thickness. Sprinkle oil around. Cover it with a lid and cook on medium flame.
- After a minute, turn it over and cook on the other side. Adai should be golden brown on both sides.
- Serve hot with coconut chutney or any spicy chutney.