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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)
1 cup - cabbage - shredded fine
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.
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