Corn meal dosa and cabbage chutney

Corn meal Dosa

Ingredients:

• ¼ cup rice flour
• 1 green chilli chopped finely
• 1 cup  cornmeal
• ¼ cup sooji/rava/semolina
• Turmeric (a pinch)
• 1-2 tsp chopped coriander leaves (optional)
• Salt to taste  

Seasoning 

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• 1/4 tsp cumin seeds/ Jeera
• ¼ tsp mustard seeds
• 4-5 curry leaves chopped
• oil

Method:

• In a bowl mix together the cornmeal, turmeric, semolina, rice flour, salt, chopped green chilles and coriander leaves.
• Add water and make a smooth paste. The batter should be thin (unlike a regular dosa).
• Heat little oil in a pan, and then do a tadka/seasoning of add jeera, mustard seeds, curry leaves.
• Add this to the batter, stir and keep aside for 20-30 minutes.
• Heat a dosa tava/non-stick pan and grease it lightly.
• Mix the batter again well and add more water if needed.
• Take a ladle full of batter and pour starting from the center and then towards the edges. You will not be able to spread the batter like a regular dosa and also this dosa will not be round.
• Spread oil around the edges and through the holes. Cook until the bottom part gets lightly browned and then flip it over and cook on the other side. Spread little more oil.
• Fold the dosa and serve hot along with chutney.

Cabbage Chutney

Ingredients
Chopped purple cabbage – 2 Cups(loosely packed)
Pearl Onions – 1/3 Cup
Peanuts – 1/3 Cup
Green Chilies – 4 to 5 or to taste
Tamarind – 1 inch piece
Salt – 1 Tsp or to taste
Coconut Oil – 1 Tbsp
Mustard Seeds – 1 Tsp
Split Urad Dal – 1 Tbsp
Asafoetida – small pieces

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Method
1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.
2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.
3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.
4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai.

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