Ingredients

• 2 cups - parboiled rice
• 2 tbsp - urad dhal
• 1 tbsp - coriander seeds
• 1 tsp - cumin seeds
• 5 - red dry chilli
• 2 tbsp - coconut - grated (optional)
• salt
• 1 cup - cabbage - shredded fine
• coriander leaves
• 1 pinch - asafoetida

How to Make Cabbage Adai

• Fry the urad dhal, coriander seeds and cumin seeds without oil. Soak the rice in this fried mixture for 2 to 3 hours.
• Grind with salt, dry chilli and coconut into a slightly coarse paste.
• Add the asafoetida and the shredded cabbage.
• Add coriander leaves and the mixture should be of pouring consistency.
• Heat the tawa and pour one medium sized ladle full of adai flour, spread evenly.
• Make a hole in the centre and pour little oil in the centre and around.
• Close with a lid and cook well.
• Turn the side and cook without closing - this helps in making the adai crisp and well done. Serve hot with any chutney or sambar.