Masala dosa is a very popular south Indian delicacy. I just love the traditional masala dosa and do make it at home every now and then. You may have noticed that lately I have been posting few varieties dosa. One of the reasons for that is that I have been trying a few recipes since the time I managed to crack the perfect basic dosa recipe and have been working on making them even more healthier. A meal would not be complete with just dosa and chutney as it will lack some essential vegetables. For this reason, I try to make a variety of stuffing for the dosa. Usual masala has potatoes dominating but as it does not contribute to one of five a day veggies although it is important to have atleast one serving of starchy vegetable everyday, I prefer using other veggies. This one has the not so popular in my household, cabbage. I tried to make a spice mix for this and I was surprised how it turned out to be exactly how I fancied it. You could add some potatoes to this as well. My husband usually dreads cabbage but he enjoyed this one. You can use it not just with crepes, but also wrap in tortillas or rotis, use as a filling in sandwich. Here is how I made it...
2 dry red chillies
½ teaspoon cumin seeds
Little less than a teaspoon coriander seeds
3 cloves of garlic
Little less than a tablespoon grated coconut or dessicated coconut
1 teaspoon mustard seeds
1 red onion, finely chopped
1 tomato, finely chopped
2 cups shredded cabbage (I used frozen mixed cabbage)
½ teaspoon sambar powder (optional)
Salt to taste
Roast red chillies, cumin seeds and coriander seeds until aromatic and they start to ‘dance’ in the skillet. Cool and grind this to powder with garlic and coconut
Heat a little oil and add mustard seeds. Once it splutters, add the onions and fry until soft and add the ground powder and mix.
Add tomatoes, cabbage, turmeric powder, asafoetida and salt. Cook covered in slow flame until raw smell goes.
Add the sambar powder (you could use little chilli powder instead), mix and cook until raw smell goes. Add chopped coriander and mix well.
Use this stuffing with crepe or rotis or bread.