CABBAGE and ONION DOSA

Cabbage dosa is my all time favourite.Its so good and tasty that u dont even need a chutney to dip it in.Its that good.Its spicy and tangy taste makes it extremely good even as a side dish with pej/kanji.Unlike the regular dosa this dosa batter doesnt need fermentation.This is my entry to Srivalli's dosamela event .

INGREDIENTS

Raw rice-2 cups
shredded coconut-1 cup
turmeric-2 tsp
cumin seeds-1 1/2 tsp
red chillies-4nos
greenchillies-4nos
tamarind concentrate-1 1/2 tbsp
asafoetida-1 tsp
salt to taste
cabbage-1 cup ,chopped fine
onion-1 medium size,chopped fine

METHOD

Soak rice for 4-5 hrs in warm water.In a blender grind it smoothly to a fine paste with water and shift it into a bowl.In the same blender grind together ingredients from coconut-tamarind concentrate with water as well.Mix this with the grounded rice in the bowl.Add in the chopped cabbage and onions.Add salt as required.The consistency of the batter should be medium,not toot hick nor thin,that way it will be easier to spread.Keep it aside for half an hr.
Heat a tawa/griddle.When it gets hot pour a laddleful of batter onto it and spread it slowly.Spread it out as much as u can(if u find it difficult to spread then keep the dosa thick).Spread some oil over it and close it with a lid.Cook it on a medium flame.When u see the edges get brown turn it over .Press it gently all over and let it cook for a couple of minutes.
Serve it hot with rice or eat it on its own.