Cabbage Adai

Recipe by
Total Time:
3.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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)
  • 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.