Step-by-Step Instructions

1. 1.Prepare and Soak Rice

   Wash 1 cup of Nellaiyappar rice thoroughly. Soak the washed rice in water for 3-4 hours. (The video also shows other traditional rice varieties like Thanga Samba, Kothamalli Samba, and Navara, but Nellaiyappar is chosen for this recipe).

2. 2.Roast Spices

   In a pan, lightly roast 1/2 teaspoon white urad dal, 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 4 curry leaves, 2 red chilies, and 2 green chilies on a low flame. Roast for about 1 minute until they become fragrant. Turn off the heat and add a pinch of asafoetida. Let the roasted spices cool down completely.

3. 3.Grind the Batter

   Drain the soaked rice and transfer it to a mixer grinder. Add a pinch of turmeric powder for color, salt to taste, the cooled roasted spices, and a small piece of jaggery (optional). Add some water and grind to a coarse paste. Ensure the batter is not too thick or too thin.

4. 4.Add Cabbage and Grind

   Add 1 cup of finely chopped cabbage to the batter in the mixer. Add more water if needed to achieve a slightly loose, coarse consistency where the cabbage pieces are still visible and not pureed. Grind briefly to incorporate the cabbage. Transfer the batter to a mixing bowl.

5. 5.Add Final Ingredients to Batter

   To the batter in the bowl, add 1-2 tablespoons of soaked chana dal. Snip in a few fresh curry leaves for added flavor and visual appeal. Finally, add 1/4 teaspoon of roasted mustard seeds. Mix all the ingredients thoroughly.

6. 6.Cook the Dosa

   Heat a dosa tawa (griddle) on medium heat. Before pouring each dosa, stir the batter well as the chana dal and cabbage might settle at the bottom. Pour the batter onto the hot tawa like a rava dosa, spreading it thinly in a circular motion from the center outwards. Drizzle oil around the edges of the dosa.

7. 7.Flip and Serve

   Cook the dosa until the edges turn golden brown and it starts to lift from the tawa. Carefully flip the dosa and cook on the other side for about a minute. Once cooked to your desired crispness, fold it and remove it from the tawa. Serve hot with the Ellu Chutney (chutney recipe to be posted in a separate video).