Cabbage vada is a very popular Konkani dish, usually served as a side dish. This can be prepared with drumstick ( maskasangi ) flowers instead of cabbage. In North Canara, almost everybody has drumstick trees in their backyard. The leaves and flowers are used in many different dishes.
Ingredients: 1 cup shredded cabbage or drumstick flowers 1 cup onions cut into small pieces 4-5 red chillies 2 tspns jaggery 1 tspn coriander seeds 1 tspn urad dal 1/2 cup fresh/frozen coconut 2 tbl spns toor dal 2 tea spns rice Oil Rava(sooji) Salt
Method: Soak toor dal and rice in water for 30mins. Heat 1tspn oil. Fry coriander seeds and urad dal . Grind coconut, soaked dal , jaggery,red chillies, fried dal , coriander seeds and salt using minimum quantity (almost no) of water. Mix the ground masala with cabbage(or drumstick flowers) & onion. Make small balls and press with the palm to make it flat. Apply rava and shallow fry on a tava . Serve hot.
Serves : 4 Preparation time : 25 min
This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it.
This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. Traditionally these dosas are prepared on cast iron tavas which are well oiled. My aayi applies oil to the tava , keeps it overnight and makes dosas on it the next morning. This helps in avoiding dosas sticking to the tava .
Ingredients: 1 cup rice (use dosa rice if available, otherwise use any normal uncooked rice) 3/4th cup coconut (tender coconut works the best) Salt
Method: Soak rice overnight. Grind with salt and coconut. Make the batter very thin. Prepare dosas. These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava ).
Serves : 4 Preparation time: 10 min
